Cut the zucchini in half and blanche in boiling water for just a minute. Remove and spoon out the flesh. Keep half of the flesh and chop finely, discard the rest. Heat the oil in a pan and sauté the onion and garlic. Add in the turkey mince and brown, before adding in the spices, tomato salsa and chopped zucchini flesh. Season well with salt and pepper and cook for 15 minutes then remove off the heat. Stir in ½ of the cheese and mix well. Place the hulled zucchini in a ovenproof dish and fill with the turkey mixture. Sprinkle over the remaining cheese and bake in the oven for 20-25 minutes. Serve the turkey zucchini boats with a salad and a serving of sour cream on the side.

Serves 4

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