A great way to make those end of the season zucchini in your garden exciting.
4 medium zucchini
1 lb. lean ground turkey
3 cloves garlic, minced
1/3 cup grated Parmesan cheese
1 small can tomato paste
1 ½ cups dry, white wine (I use dry white vermouth)
Preheat oven to 375 degrees
First, make zucchini ‘canoes'. Trim ends and slice in half length-wise. With a paring knife, cut a ¼” border around the inside of the zucchini. Carve out the middle with either a melon-baller or a grapefruit spoon, leaving a little on the bottom. Drizzle a little olive oil in a roasting pan and arrange zucchini in pan.
In a medium bowl, mix together turkey, garlic, Parmesan cheese and salt and pepper to taste. Spoon mixture into the zucchini canoes. In a small bowl, whisk together tomato paste and wine, and pour over zucchini.
Bake, uncovered about 40 minutes until zucchini is tender and filling is cooked through. Check to make sure liquid in pan does not dry up and add more wine if necessary. Serves 4 (2 each). All you need to complete this meal is some mushroom rice.