Greek-Style Turkey & Rice-Stuffed Zucchini

Method

1. 1

   Prep zucchini and rice

   Rinse the white rice, halve the zucchini lengthwise and scoop out the centers, dice the onion, mince the garlic, chop the parsley, and crumble the feta cheese.
2. 2

   Cook the rice

   Bring 300 ml water and 1/4 tsp salt to a boil in a medium saucepan. Add the white rice, cover, lower the heat, and simmer; keep covered off heat.

   18 min

   Tip: Follow the rice package timing if it differs; keep the lid closed while it cooks.

3. 3

   Brown the turkey

   Heat half the olive oil in a large skillet over medium-high heat. Add the ground turkey and onion with 1/2 tsp salt and a few grinds of black pepper, breaking up the turkey as it browns.

   9 min
4. 4

   Make the filling

   Stir the garlic, canned diced tomato, oregano, and cooked white rice into the skillet over medium heat. Cook, stirring gently.

   4 min
5. 5

   Bake the zucchini

   Arrange the zucchini in a baking dish, brush with the remaining olive oil, and spoon in the filling. Bake at 200°C.

   25 min

   Tip: If the zucchini halves vary in size, remove the smaller ones when tender.

6. 6

   Taste and serve

   Taste the filling and adjust with salt and black pepper. Sprinkle feta cheese and parsley over the zucchini boats and serve hot.