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Curried Stuffed Zucchini

Serves 4
Time 1 hr
Turkey sausage, bell peppers, dried currants, and curry powder provide the range of flavors in this hearty main course dish, served over quinoa.
Ingredients
  • 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
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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.

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.
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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
Shop with Prime

Exclusively for Prime members in select ZIP codes.