Wine Inspired Culinary Delights

 

Stuffed Zucchini

source Simply Recipes

1 zucchini about 12 inches long, or 6 medium ones

3 tablespoons olive oil

½ cup onion, chopped

3 cloves garlic, minced

½ cup mushrooms, chopped

2 tablespoons dry white wine

1 pound ground turkey

2 tomatoes, diced

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh rosemary

¾ cup grated Parmesan cheese

1 egg, slightly beaten

2 teaspoons salt

2 teaspoons pepper

Cut zucchini in half lengthwise, scoop out insides, leaving shells about 1 inch thick.  Reserve about half of the insides.

Heat 2 Tbsp of olive oil in a skillet on medium high heat.  Sauté’ onion and garlic until soft.  Add mushrooms and reserved zucchini insides, and sauté’ another 2 minutes.

In a separate skillet heat a Tbsp of olive oil on medium high heat.  Add the ground turkey and lightly brown, about 6 minutes.  Stir in the onion and mushroom mixture.  Add wine, stir in tomato, basil and rosemary and cook 1 minute longer.  Drain any excess fat.  Remove mixture from heat and set aside.

When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture.  Fill a baking pan with ¼ inch water.  Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown.  Remove zucchini from pan and serve. Serves 4.

Suggested Wine Pairing