4 large zucchinis
1/2 red onion, chopped fine
1/2 red pepper, chopped fine
2 garlic cloves, crushed
1 heaped teaspoon of oregano
2 large tomatoes, chopped fine
1 tablespoon tomato purée
400g cooked turkey leftover meat
1 teaspoon paprika
1 teaspoon salt
1 teaspoons ground black pepper
2 tablespoons Black beans (optional)
With a small spoon, carefully scrape out the seeds and soft core from each zucchini half. Reserve the pulp.
Preheat oven to 200C. Heat oil in a non-stick frying pan over medium-high heat. Add onion and cook, stirring often until translucent and beginning to brown - approx. 5 minutes. Then add the garlic and cook stirring constantly until fragrant and beginning to brown - approx. 1 minute.
Add the red pepper, reserved zucchini pulp, turkey meat, oregano, salt and black pepper and cook, stirring often, until browned, about 7 minutes. Stir in the tomato paste and stir for a further 1 minute, before stirring in the diced tomatoes.
Reduce heat to low; and stir sauce until thickened, about 12 to 15 minutes.
Place each little boat on a large baking sheet. Spoon the turkey mixture into each of the little boats and top with grated cheddar.
Bake the zucchini until fork tender, 20 to 25 minutes and serve.
Enjoy x
Recipe courtesy of Stephs_Food_diary
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