Versatile & plentiful, zucchini has endless applications. To mention a ‘few’, we’ve made zucchini bread & muffins, noodles, roasted it and put it on kabobs with chicken. It’s used in curry, ratatouille, stir fry and relish, etc. etc. etc. But just when I think there’s nothing I can do different with it, another idea pops into my head.
Among the family of sausages there is perhaps none so beloved in North America as the bratwurst. There are many interpretations of bratwurst, with variations on texture, flavor, size and cooking methods. Traditional bratwurst, which is German in origin, is made with pork & veal. Turkey bratwurst is a popular alternative to this traditional kind because of its low fat content.
For this recipe, I combine ground turkey with a combination of ‘German’ bratwurst spices and formed them into long sausage shapes. The shredded zucchini/cheese ‘crust’ is wrapped around each sausage and baked. All the flavors blended so well, creating yet one more use for zucchini!
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- 1 1/2 cups (210 gm) zucchini, unpeeled, shredded (packed)
- 1 large egg, beaten
- 60 gm cheese, grated Your Choice - sharp cheddar, parmesan or a blend of cheddar & Monterey jack
- 1/4 cup Panko crumbs
- 1/4 tsp dried basil, garlic powder & salt
- 1/8 tsp pepper
- 454 gm ground turkey thigh meat
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp EACH sugar, ground coriander & dried rubbed sage
- 1/8 tsp EACH ginger & pepper
Ingredients
Zucchini Crust
Turkey Bratwurst
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- Place the shredded zucchini on paper towel & sprinkle LIGHTLY with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour to release excess moisture.
- When zucchini is ready, place in a bowl & combine with remaining 'crust' ingredients.
- Combine all ingredients & mix well. Divide mixture into 5 equal portions, shaping each into a 5-inch long sausage.
- Preheat oven to 400 F.
- Divide zucchini mixture into 5 equal amounts. On a piece of plastic wrap, place a portion of the zucchini mixture & pat it into a small rectangle large enough to enclose a sausage in it. Lay a sausage on the zucchini; use the plastic wrap to help roll the sausage & enclose in the zucchini crust. Repeat with remaining sausage,
- Oil a piece of foil paper. Place foil on a baking sheet. Top with crusted sausages & bake for 30 minutes or until slightly browned.
- These are nice served with baked potatoes & corn.