Zucchini Boats

Many thanks to my sister, Janine, for this great recipe. 

2 large zucchini
Grapeseed oil (or canola/ olive)
1 T Worcestershire sauce
1 lb ground turkey
1/2 large onion, diced
1/2 green pepper, diced
1 carrot, diced
1 rib of celery, diced
1 14 oz can of diced tomatoes, drained
Mozzarella

Preheat oven to 350 degrees.

Cut zucchini in half lengthwise and scoop out seeds. Drizzle with EVOO and bake, cut side down, for 10 minutes.

In a pan, cook ground turkey and remove. In the same pan, saute onion, garlic, carrots, green and red pepper, and celery. When barely soft, add tomatoes, Worcestershire, and cooked turkey. Heat through.

Turn zucchini cut side up and fill with the ground turkey mixture. Top with fresh mozzarella and bake for 20 more minutes.

Chop up whatever veggies you have on hand and toss them in! Or make them Asian style with soy sauce,

Serve with a fresh garden salad!


Coming soon ... What I did with the leftover filling.

Summer Chill-Out Dinner

My friend, Suz, trusted me enough to prepare food for a dinner she was hosting for about 12 other women. Nervous as I was, I think it all turned out pretty well. Here are a few of the dishes ...

Caprese on a Stick. The presentation could have been a little more interesting, but I like the idea of the skewer. Nothing simpler and fresher than tomato, basil, and mozzarella drizzled with EVOO.