It appears that the zucchini, as we know it, was developed in Italy around the latter half of the 1800s and thought to be reintroduced to the United States by Italian immigrants in the 1920s. This humble vegetable is very well traveled.
Since it is such an easy plant to grow many home gardeners are inundated with the fruits of their labors. It seems there is no end to what you can do with a zucchini such as zucchini bread, muffins, cake, pancakes, pickles or cookies. I have read you can even make it into wine! Did you know the flowers are edible and an expensive delicacy which can be deep fried as fritters or tempura or even used in soup?
Today for our supper, I just wanted to use a few things I had on hand, so our 2 zucchinis became ‘Gorgonzola Turkey Zucchini Boats’. Gorgonzola cheese has long been a favorite of Brion & mine and it tasted just great in this combination.
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- 2 medium zucchinis, cut in half lengthwise
- 1 small onion, chopped fine
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 454 gm ground turkey
- 1 tsp veg salt
- 2 tsp dried summer savory
- 110 gm Gorgonzola cheese, crumbled
- 1/2 cup chicken broth
- green onion, sliced
Ingredients
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- Using a small spoon, hollow out the inside of each zucchini half, leaving a 1/4-inch shell.
- Finely chop the scooped out zucchini flesh. Chop onion & mince garlic. In a saucepan, sauté zucchini flesh, onion & garlic in oil.
- Add ground turkey, summer savory & salt. Continue to cook, breaking turkey up as it browns. Remove from heat & set aside.
- Preheat oven to 350 F.
- Crumble gorgonzola & add 2/3 of it to the turkey mixture. In a square casserole dish, place a small amount of turkey mixture & broth on bottom then top with the zucchini halves. Put remainder of turkey in hollowed out zucchini halves then top with remaining gorgonzola.
- Cover casserole with a piece of foil paper & bake for 25-30 minutes. Remove from oven & garnish with sliced green onion.