Curried Stuffed Zucchini
- 4 medium to large zucchini (about 1 1/2 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1/2 pound turkey sausage, casings removed
- 3 cloves garlic, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup dried currants
- 1 tablespoon lemon juice
- 1/2 cup soy milk
- 1 tablespoon mild yellow curry powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked quinoa, hot
- 1 lemon, cut into wedges
Preheat the oven to 350°F.
Trim ends from zucchini then halve each lengthwise.
Using a teaspoon and being careful not to break the outside skin, scrape out the seeds and core from each zucchini half. (Roughly chop seeds and core and set aside in a medium bowl.)
Heat oil in a large skillet over medium high heat.
Add onions and cook until soft, about 3 minutes.
Add turkey sausage and garlic and cook until evenly browned, about 5 minutes.
Add bell peppers, cilantro, reserved zucchini seeds and core, currants and lemon juice.
Cover and simmer for 2 to 3 minutes, stirring occasionally.
Remove the skillet from the heat and set aside.
Arrange zucchini in a shallow baking dish, hollow-side up, so that they are touching.
Using a slotted spoon, fill each zucchini shell with some of the turkey mixture and reserve liquid in skillet.
Bring reserved liquid to a boil, then reduce heat to low and whisk in soy milk, curry powder, salt and pepper.
Simmer, whisking constantly, until curry power has completely dissolved, 1 to 2 minutes.
Spoon sauce over stuffed zucchini, then cover dish with aluminum foil and bake until tender, 25 to 30 minutes.
Divide quinoa among 4 plates and top with zucchini.
Spoon sauce over the top, then serve garnished with lemon wedges, if you like.
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- 4 medium to large zucchini (about 1 1/2 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1/2 pound turkey sausage, casings removed
- 3 cloves garlic, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup dried currants
- 1 tablespoon lemon juice
- 1/2 cup soy milk
- 1 tablespoon mild yellow curry powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked quinoa, hot
- 1 lemon, cut into wedges