Turkey sausage stuffed zucchini 🍴
1 pkg lilydale-canada turkey sausages, casings removed
1/4 of a white onion, diced
10 mushrooms, sliced
4-5 cloves of garlic, minced
2 tbsp chosen foods avocado oil
1 tsp dried thyme
1/4 black pepper + more for seasoning zucchini
1/2 tsp granulated garlic + more for seasoning zucchini
1/4 tsp diamond crystal salt kosher salt + more for seasoning zucchini
1 cup of frozen corn, thawed or the kernels of one ear of corn (removed from the cob)
2/3 cup minute rice us brown instant rice (cooked ing package directions without adding butter, but did add salt)
1 tsp of italian seasoning
1 med field tomato diced
1 handful chopped fresh parsley
1 1/2 cups rao’s four cheese tomato sauce
1 cup grated sharp white cheddar (ie traderjoes unexpected cheddar or kerrygoldusa reserve cheddar)
Preheat oven to 400°f. Slice the zucchinis lengthwise and scoop out the centre to create a cavity for stuffing. Spray each with a bit of cooking spray or oil and season with pepper, granulated garlic, and salt. Place on a cookie sheet and bake for 10-15 mins (checking along the way for tenderness). Set aside.
Make Also: Healthy Cookie Dough Bites Milk Chocolate
While your zucchini cooks; in a large fry pan, over medium heat, warm your avocado oil. Add your mushrooms, onion, thyme, 1/4 tsp pepper, 1/2 tsp granulated garlic, and 1/4 tsp salt. Continue to cook, occasionally stirring until mushrooms and onion are fully cooked. Add to your pan the corn and garlic cooking for another couple minutes.
Add the turkey sausage, breaking it into chunks with a spoon while you cook. Continue to heat until almost, but not quite, cooked all the way through. Add diced tomato, tomato sauce, rice, Italian seasoning, and parsley. Mix to combine and heat through. Fill your zucchini with the turkey filling, top with cheese, and broil for a few minutes until melted.