Turkey sausage, bell peppers, dried currants, and curry powder provide the range of flavors in this hearty main course dish, served over quinoa.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
450
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.