We Are Not Martha's Zucchini Boats with Turkey, Mushrooms, and Fresh Herbs

This week’s featured contributor is Boston-based food writer Chelsee Adams of We Are Not Martha . We Are Not Martha takes the recipes of their food folk heroes (like site namesake, Martha Stewart) and delivers them in a way any kitchen beginner would feel safe to try them.

I always like to experiment in the kitchen when I have a friend over. I know, I know, they always say never try new recipes out on guests, but I like to use my friends as guinea pigs, and hey, they get a free meal out of the deal so no one’s complaining! It’s truly an adventure in the kitchen to taste and sample a dish together, figure out ways to perfect it, or just sit back with a glass of wine and enjoy what you’ve created over great conversation.

The other night one of my best friends came over for dinner so it was the perfect opportunity to test out a recipe I had bookmarked from SimplyRecipes for quite some time for Zucchini Boats stuffed with all sorts of loveliness. It was a hot Summer day and this recipe seemed like it would be perfect, filled with loads of refreshing veggies, herbs, cheese, and of course, mushrooms. And the fact that all of those ingredients are housed in a zucchini shell could only mean good things.

For the recipe you’ll need:

• 1 zucchini about 12 inches long
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 2 tablespoons dry white wine
• 1 pound ground turkey
• 2 diced tomatoes
• 3 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons salt
• 2 teaspoons pepper

• Cut the zucchini in half, lengthwise. Scoop out the insides making sure to leave the shells around 1/4 inch thick. Save the insides.
• Next, heat 2 tablespoons of olive oil in a skillet over medium/high heat. Cook the onion and garlic until soft. Then add the mushrooms, insides of the zucchini, and cook for an additional 2 minutes.
• In another skillet heat a tablespoon of olive oil over medium/high heat. Add ground turkey and cook until lightly brown, making sure to stir occasionally, 6 minutes. Add the onion and mushrooms from the other pan. Add wine. Mix in tomato, basil and rosemary and cook for an additional 1-2 minutes. Drain the excess fat and remove the skillet from the heat.
• Once the mixture has cooled incorporate cheese, egg, salt and pepper. Stuff the zucchini boats with the turkey mixture.
• Fill a baking pan with 1/4 inch of water and place the stuffed zucchini shells in the pan.
• Bake at 400 degrees for about 30 minutes, or until nice and golden brown.
• Serve the zucchini boats while hot.

Two things should be known. 1) As my roommate entered the apartment she very passionately commented on the delicious aroma that was flooding our home. And 2) as my friend and I were eating she didn’t say anything about the dish. I was actually a bit worried she didn’t like it but as she took her final bite and rested her fork on her plate, she slowly looked up and said “Wow. Now that was good!” I think that only means one thing… success was had!





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