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, garlic and zucchini flesh for 5 minutes. Add in the turkey, spices, tomato polpa. Season well with salt and pepper and cook for 5 minutes. 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 15 minutes. Serve the turkey zucchini boats with a salad and a serving of sour cream on the side.

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