So the one night of the week that we didn't have guests I was faced with being rather busy that day (the only day to myself to get a lot of work done) but resisted getting take out for dinner.
I came up with this instead.
Turkey Sausage and Zucchini
This is adapted from Simply Recipe’s Stuffed Zucchini with Turkey Sausage
I was faced with having zucchini that needed to be cooked, but none of them large enough to be stuffed and one that arrived broken in my produce delivery. Certainly could have made a stir fry but I wanted to try something different. I also did not have fresh herbs on hand and so I decided to come up with something that could be pulled from the freezer/pantry.
2 small/medium zucchini, sliced
Drizzle of vegetable or olive oil
1 lb ground turkey
½ small onion, chopped
4 mushrooms, chopped
2 cloves pressed garlic
2 tsp dried basil
2 tsp salt free seasoning (Mrs. Dash)
2 pinches kosher salt
¼ cup grated parmesan or any other grated/shredded cheese you prefer
In a baking dish, drizzle with oil and then arrange slices of zucchini to cover the bottom. Season them with salt, pepper and some salt free seasoning. Place in oven to bake at 350 degrees. While zucchini is cooking, heat a sauté pan with a drizzle of oil, the onion, garlic and mushrooms. When browned, add turkey and then season with basil and salt free seasoning. Combine thoroughly and cook for about 10 minutes or until turkey is cooked through. Remove zucchini from oven, spoon the turkey mixture over the top of the zucchini and top with cheese. Return to oven for 10 minutes.
My 10 year old was skeptical at first and picked out some of the chopped mushrooms, but then asked if there were leftovers to pack in her lunch. We decided that we liked this as a quick, satisfying meal, but maybe not something you’d serve company. We also had an unbaked pre-made loaf of garlic bread (from having company earlier that week) that I added to the meal.
The stuffed zucchini recipe that inspired this is definitely company-worthy, especially with the fresh herbs. The key is making it well seasoned. I think adding either some tomato sauce or even Italian style stewed tomatoes would be good, it would just make it more like a pasta sauce and maybe with alternating layers of the turkey, cheese and zucchini it would be a heavier casserole.