Many years ago, my garden produced faster than our family could consume and much more than I was able to take the time to learn how to properly store for future use. I found myself faced with a basket full of zucchini and some ground turkey thawing on the counter when my “chopped” instincts kicked in.
The result? … A family favorite!
The opportunity to use veggies in the refrigerator (or from your garden) to help “use it before you lose it” is always on my budget cautious mind and add the fact that this makes a perfect leftover… trust me, your gonna’ want to make extra!
This video has been rehomed from our former channel:@HomemadewithBella
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[Music] I’ll give you trouble. Pop your piece around the track if you get nails and more nails. We now continue with Smurf ground turkey stuffed zucchini boats with lemon pasta. What you’re going to need is a pound of ground turkey, some olive oil, zucchini. I have three zucchinis cut in half. And I have taken out the insides of it, reserving the insides because we will use that for our mixture. A/2 cup of breadcrumb, one egg, oregano. You can use dried or if you happen to have an herb garden, you can use that as well. Garlic powder and red pepper flake, some salt and pepper, and about a/2 cup of grated Parmesan cheese. In a skillet, we’re going to add just about 2 tablespoon of olive oil that is set on a medium high heat. [Music] To that we will add the ground turkey. [Music] As the ground turkey is cooking, get a pasta pot ready with boiling water so that you can add your pasta noodles to it. Once these stuffed zucchini bones are put into the oven, [Music] you could use any kind of meat for this stuffed zucchini bone recipe. However, I’m choosing to use the ground turkey to show you that there are other ways of making turkey during your Thanksgiving celebrations than just a turkey bird. Also, with the cost of turkeys probably going to be this year, ground turkey might be some people’s best bet. You could also use shredded turkey if you have leftover turkey. And believe it or not, for my family, I do have a little bit of turkey left over when I do a turkey. But usually for that leftover, I’ll make a turkey noodle cranberry soup. As the turkey has cooked fully, I’m going to add the insides of the zucchini. that has been roughly chopped right into this to the turkey. [Music] Just give that a quick stir. The zucchini chunks, don’t worry if they’re too big because it will start to break down a little bit as it cooks. [Music] And I’m going to add oregano. And this is where you just do it to taste. So just I’m going to start with two pinches first. [Music] Salt and pepper. A pinch of salt and a pinch of pepper each. [Music] Maybe a little bit more salt and pepper, [Music] garlic powder. It’s about a half a teaspoon of red pepper flakes and one teaspoon of garlic powder. We’re just going to put that in there and let this the flavors meld into the mixture. After the flavors have somewhat melted in about give it about a minute or so, just give it a small taste. Along the way, before you add the egg, you want to taste it so that you can make sure your flavors are about spot on. [Music] That looks like it needs a little bit more salt and pepper. All right, give it one last taste. Just make sure you got the flavors right before you put the egg in there. That’s some good heat. Half a cup of breadcrumbs goes into the mixture [Music] and one egg. [Music] Stir it around. Make sure you get all the meat and the zucchini that’s inside coated. Then I’m going to add not the whole amount, but about 3/4 of the mixture of cheese into the mixture. Reserve the rest for when you fill the zucchini. We’re going to put it on top. [Music] Go. Don’t worry if the egg did not get fully cooked. It will be cooked when we put it in the oven. Taking your zucchini and a baking dish. Make sure that your oven is heated to 400°. You are going to put your zucchini that’s been washed and gutted right into your casserole dish. Now you’re going to take the mixture and carefully spoon it into each zucchini boat. Feel free to load the puppy up. All right. So, we have all of our zucchini boats filled. Now, you’re going to have extra mixture. It’s kind of like when you make angel eggs or doubled eggs. Always wonder why you have extra stuff. It’s the angel egg. Anyway, you will have extra. Just something more for you to have a little snack later. Taking the Parmesan cheese, the leftover, just sprinkle it on top of each boat. [Music] Generous. Remember that the casserole dish is lightly greased. [Music] And for good measure, I’m just going to add a little bit more salt and pepper to the top of it. And why not just a little bit more oregano? [Music] And there we have it. This will go into the oven at 400° for about say 30 minutes or more. [Music] It really depends on how long it takes your zucchini to cook all the way through. At around the 30 minute mark, we’re going to take the fork and see if it’s fork tender. Our stuffed turkey zucchini boats are in the oven, but I’m going to make my lemon pasta to put my zucchini boats on top of for serving. I’ve started a pot of just boiling water. Kept the lid on so that the steam will keep it boiling. And to the water, I’m just going to add what my grandmother would do. Just give it a little smooch of regular salt into the water. And about a tablespoon of olive oil. To that, for my family, we use about a half a package of pasta noodles. This is spaghetti noodles. Make as much as you need to feed your family. And right into the water. [Music] While my noodles are boiling and getting cooked to what we like to say yumminess, what you’re going to need is six cloves of minced garlic, the juice of two lemons, [Music] and the peel of two lemons that has been slightly minced, but not too much where you still want that small bite of lemon in your pasta noodle. And then you want about a half a cup of Parmesan cheese. Once your noodles have fully cooked, we are going to drain them and then we’re going to add our ingredients. [Music] Noodles are perfectly cooked. Now I’m going to take it over to my sink after turning off the heat. I’m going to drain the noodles and then I’ll bring it right back. Show you what we do next. The noodles have been drained. We’re now going to add the six cloves of minced garlic into the noodles. And yes, I use the same pot only because who wants to do all those dishes? right into the pot. And the zest of two lemons that have been minced up. Roughly minced up is what I would state. Going to use my spoon and just stir that around. [Music] Now the juice of two lemons right into the pot. And again, stir it around. [Music] Now that the zest of the lemon, the two lemons, and the garlic have been placed in it, before I add the cheese, I’m just going to taste the noodle. Make sure I don’t need anything more. I did salt the water when I was cooking, but maybe I might need a little bit of salt in my mixture. M. [Music] No, that’s wonderful. So, no more salt. Everything’s perfectly seasoned here. Parmesan cheese. I’m going to take a handful of it and put it right into the mixture. the other handful. Leave that for topping. And then stir it all together. [Music] Make sure my oven is turned off. Now that the pasta is placed on my pasta dish, I’m going to transfer my zucchini boats that have cooked till fork tender on top of the pasta and just lie it right on top. [Music] Always a little mix up, huh? There we go. [Music] Top. Try not to burn yourself. The zucchini has been transferred on top of the lemon pasta. Now I’m going to do a final touch, and that’s just a squeeze of lemon right on top of the the zucchini boats. There you have it. Stuffed turkey zucchini boats on top of lemon pasta. I hope you enjoyed today’s meal with Homemade with Bella. Please like and subscribe to my channel and I’ll be happy to show you more of my family dishes. Until next time, have a great day.
Dining and Cooking