Greek-Style Turkey & Zucchini

Préparation

1. 1

   Prep the ingredients

   Halve the zucchini lengthwise and scoop out the centers, finely dice the onion, and crumble the feta cheese.

   Astuce: Leave a sturdy zucchini shell so it holds the filling while baking.

2. 2

   Start the rice

   Cook the white rice in 350 ml water in a medium saucepan according to package directions for 15–18 minutes; fluff with a fork and set aside.

   18 min
3. 3

   Cook the turkey

   Heat the olive oil in a large skillet over medium heat. Add the onion and ground turkey, breaking the turkey into small pieces as it cooks for 7–9 minutes; season with 1/2 tsp salt and a few grinds of black pepper.

   9 min
4. 4

   Finish the filling

   Stir the canned diced tomato, oregano, and cooked rice into the skillet over medium heat for 2–3 minutes.

   3 min
5. 5

   Bake the zucchini

   Set the zucchini halves in a baking dish and spoon in the turkey filling. Bake at 200°C for 18–22 minutes; top with feta before serving.

   22 min

   Astuce: If the zucchini halves wobble, nestle them close together in the dish.

6. 6

   Taste and serve

   Serve the stuffed zucchini warm. Taste the filling and adjust with salt and black pepper.