Source: The Working Family's Cookbook

Zucchini Stuffed with Smoked Turkey
Hollowed-out zucchini make tasty containers for all sorts of fillings. This one is particularly good for an easy supper.
Serves: 4
Prep Time: 30 minutes
Cook Time: 20 minutes


2 pounds zucchini
3 tablespoons butter or margarine
1 cup finely chopped onion
1/4 cup thinly sliced celery
1/4 cup finely chopped green or red pepper
1/4 cup finely chopped walnuts
1 1/2 cups smoked turkey
1 (8-ounce) can whole tomatoes, chopped
1 cup fresh whole wheat bread crumbs
1/4 teaspoon freshly ground pepper
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Heat the oven to 350 degrees. Cut the zucchini in half lengthwise. Scoop out the seeds and pulp with a spoon, leaving a 1/4-inch-thick shell. Chop the zucchini pulp and reserve.

Cover the bottom of a large frying pan with about 1/2 inch of water. Add salt and bring to the boil over high heat. Add the zucchini shells and lower the heat to a simmer. Cook, covered, for 5 minutes, until the shells are bright green and partially cooked. It may be necessary to cook the shells in 2 batches.

Remove the zucchini shells to a colander and rinse with cold water. Pat dry and put the shells in a baking dish.

Heat the butter in a large frying pan over medium heat. Add the onions, celery, peppers, walnuts and reserved zucchini pulp and cook for 5 or 6 minutes until the onions are just tender. Remove the pan from the heat and stir in the smoked turkey, tomatoes, breadcrumbs and black pepper. Mound the mixture into the zucchini.

Combine the mozzarella and Parmesan in a bowl. Sprinkle over the stuffed zucchini shells. Bake for about 25 minutes, until the zucchini is heated through and the cheese is golden.