Turkey Stuffed Zucchini Boats

LunchServes 4

If you’re dreaming of festive leftovers already, this Turkey Stuffed Zucchini Boats recipe from the team at North Yorkshire based Herb Fed Poultry, is one to add to your list. The tender squash and savoury filling combine beautifully for a warm, comforting meal which is easily adapted depending on the store cupboard ingredients you have on hand. For more recipe inspiration and information about their award-winning range visit www.herbfedpoultry.co.uk Recipe courtesy of Stephs_Food_diary

Ingredients

4 large zucchinis

1/2 red onion, chopped fine

1/2 red pepper, chopped fine

2 garlic cloves, crushed

1 heaped teaspoon of oregano

2 large tomatoes, chopped fine

1 tablespoon tomato purée

400g cooked turkey leftover meat

1 teaspoon paprika

1 teaspoon salt

1 teaspoons ground black pepper

2 tablespoons Black beans (optional)

Method

With a small spoon, carefully scrape out the seeds and soft core from each zucchini half. Reserve the pulp.
Preheat your oven to 200C. Heat the oil in a non-stick frying pan over medium-high heat. Add the onion and cook, stirring often until translucent and beginning to brown. (approx. 5 minutes) Add the garlic and cook, stirring constantly until fragrant and beginning to brown
Add the red pepper, reserved zucchini pulp, turkey meat, oregano, salt and black pepper and cook, stirring often, until browned, for about 7 minutes. Stir in the tomato paste and stir for a further 1 minute, before stirring in the diced tomatoes.
Reduce the heat to low and stir the sauce until thickened, about 12 to 15 minutes.
Place each little boat on a large baking sheet. Spoon the turkey mixture into each and top with grated cheddar.
Bake the zucchini until fork tender, for around 20 - 25 minutes and serve.