1. Make it vegan: Omit turkey and substitute 6-8 large mushrooms, chopped.
2. Use leftovers: Use leftover meatloaf or any ground beef, veal or lamb.
3. Love those veggies: Use any leftover or other sautéd vegetables.
4. Squash it! Use other squash, such as acorn, butternut or buttercup.
5. Use other grains, such as farrow, quinoa, black or wild rice or cauliflower rice,
Kusa Mihshi: Stuffed Zucchini
Rice
2 cups water
1 tablespoon butter
1 cup rice
Salt, optional
Stuffed Zucchini
1 tablespoon olive oil
½ cup diced onions
12 oz. lean ground turkey
2 cloves minced garlic
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon coriander
Salt & pepper to taste
1 tablespoon fresh dill
½ cup water
1 tablespoon. tomato paste
4 large zucchinis
Directions for rice
-
In a saucepan bring water, salt and butter to a
boil. Add rice and stir. -
Cover and reduce heat to medium low.
-
Cook for 20 minutes.
-
Remove from heat and fluff with fork.
-
Combine with meat mixture
Directions for zucchini and stuffing
-
Over medium-high heat, warm oil in a large
sauté pan. When oil simmers, add onions. -
Cook until onions become translucent before stirring in garlic. Afterwards, add turkey and cook for about 3 to 4 minutes.
-
Stir in seasonings and fresh dill. Pour water and mix in tomato paste. Turn off heat.
-
Preheat oven to 350◦
-
Wash the zucchini and cut each into halves. Using a melon scoop or a back of a serving spoon, scoop out the insides of each section leaving a "floor" in each one.
-
Lightly apply non-stick baking spray to each zucchini. Lightly season both in & out of zucchini with salt, pepper, & garlic powder.
-
Now fully stuff each zucchini with the meat and rice mixture. Individually wrap each zucchini with aluminum foil. Place on baking sheet and bake in oven for 15-20 minutes.
