Try this delicious & nutritious end of summer Mediterranean themed recipe that highlights the bountiful harvest of the farmers market or your garden.

Packed full of phytonutrients, polyphenols, fiber, high quality protein, good fats & vitamins.

Let me know what you think after you make it.

Recipe (Serves 4)

  • 5 tbsp extra virgin olive oil
  • 1 lb ground organic turkey
  • 5 zucchinis, 4 whole (for boats) & 1 diced (for stuffing)
  • 1 red onion, diced
  • 1 fennel bulb, diced
  • 1 red bell pepper, diced
  • 12 cremini mushrooms, diced
  • 12 green/black olives, diced
  • 3 cloves garlic, minced
  • 2 tsp dried rosemary, crushed
  • 1 tsp dried thyme, crushed
  • 1/8th tsp chili peppers
  • 1 clementine, juiced & zested
  • 2 tbsp red wine vinegar
  • 2 tbsp pine nuts, toasted
  • 4 cups baby arugula
  • Salt & pepper to taste

For the stuffing:

1). Brown the turkey in 1 tbsp oil

2). Season with 1 tsp rosemary, salt & pepper

3). Set aside once cooked through

4). Saute all the vegetables in 1 tbsp of the oil

5). Season with thyme, chili pepper, salt & pepper

6). Once vegetables are tender, add the turkey back & mix together

7). Add in the clementine zest, juice & 1 tbsp vinegar

8). Set aside

For the zucchini “boats”

1). Preheat oven broiler

2). Take 4 remaining zucchini & cut in half

3). Using a teaspoon scrape out the seeds to create a pocket

4). Place onto baking pan with pocket side up

5). Brush with 1 tbsp oil, season with salt, pepper & rosemary

6). Place into oven on middle rack & cook for 5-7 minutes until brown & tender

7). Remove from oven

Assembly

1). Place 1-2 tbsp of the stuffing into all of the cooked zucchinis

2). Top with grated parmesan cheese

3). Brush tops with 1/2 tbsp oil

4). Place back into oven and cook until cheese is melted & brown

5). Saute baby arugula in 1/2 tbsp oil til wilted

6). Place arugula onto plate

7). Top with zucchini “boats”

8). Sprinkle pine nuts around

9). Drizzle vinegar & oil around plate

10). Enjoy!

Sharing is caring!