Braised Stuffed Zucchini with Spicy Tomato Sauce

In a large mixing bowl, combine ground turkey with 1/2 of the parmesan cheese. Add parsley, egg, 1/2 teaspoon of salt and ¼ teaspoon of black pepper to the ground turkey; mix to thoroughly combine and set aside. Cut each zucchini in half crosswise. Using an apple corer, scoop out the center core of the zucchini. Fill the center of each zucchini with the ground turkey mixture and set aside.  In a brazier or sauce pan with lid, heat olive oil over medium-low heat.  Add onions, garlic and chili pepper flakes, and continue to cook for a couple of minutes; stirring occasionally. Stir in the Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, thyme, and remaining salt and black pepper. Stir sauce to combine. Carefully add the Stuffed Zucchini to the pan, and bring sauce to a simmer. Cover the saucepan and continue to simmer over low heat for 15 minutes; turning the zucchini over once halfway through. Remove pan from heat. Check to confirm zucchini and turkey filling are cooked through. Arrange Stuffed Zucchini on a platter and garnish with fresh basil and Parmesan cheese.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™

Copyright© 2016, Mangia, Inc.