This is a great recipe for all that left over zucchini from your garden!
Turkey sausage, bell peppers, dried currants, and curry powder provide the range of flavors in this hearty main course dish that tastes fantastic and is very healthy for you.
Ingredients
4 medium to large zucchini (about 1 1/2 pounds)
1 tablespoon olive oil
1 large yellow onion, finely chopped
1/2 pound turkey sausage, casings removed
3 cloves garlic, finely chopped
1 red bell pepper, cored, seeded and finely chopped
1/2 cup finely chopped cilantro
1/4 cup dried currants
1 tablespoon lemon juice
1/2 cup coconut milk
1 tablespoon mild yellow curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 lemon, cut into wedges
Directions:
Preheat oven to 350°F.
Trim ends from zucchini then halve each lengthwise. Using a teaspoon and being careful not to break the outside skin, scrape out the seeds and core from each zucchini half. (Roughly chop seeds and core and set aside in a medium bowl.)
Heat oil in a large skillet over medium high heat. Add onions and cook until soft, about 3 minutes. Add turkey sausage and garlic and cook until evenly browned, about 5 minutes. Add bell peppers, cilantro, reserved zucchini seeds and core, currants and lemon juice. Cover and simmer for 2 to 3 minutes, stirring occasionally. Remove the skillet from the heat and set aside.
Arrange zucchini in a shallow baking dish, hollow-side up, so that they are touching. Using a slotted spoon, fill each zucchini shell with some of the turkey mixture and reserve liquid in skillet. Bring reserved liquid to a boil, then reduce heat to low and whisk in coconut milk, curry powder, salt and pepper. Simmer, whisking constantly, until curry power has completely dissolved, 1 to 2 minutes. Spoon sauce over stuffed zucchini, then cover dish with aluminum foil and bake until tender, 25 to 30 minutes.
Enjoy!
Fit Chic