Turkey Launch
Send your tastebuds into orbit with The GOOD Farm’s ground turkey, served in delectable zucchini boats, or in this case, spacecrafts.
During our conversation with Jefferson, he shared his fondness for family-style meals. He says he envisions customers using his products for dishes with “a multitude of elements” and delivered in a single bowl or container. Ground turkey is particularly conducive to this style of meal, so we initially brainstormed various meatball and pasta recipes. Once Tee saw some fresh zucchini at work, however, she said “I’ve got this!” and called up her mom.
A Kirkpatrick family favorite, zucchini boats make for a robust yet healthy summer meal. Tee loved this dish growing up, as it always incorporated vegetables from her family’s garden. We felt this was the perfect opportunity to revive a classic. In keeping with the Komrade Chicken motif, we decided to turn the zucchini boats into something a bit more out-of-this-world. I hope you enjoy this dish as much as we did!
Zucchini Kosmos with Ground Turkey
Ingredients
2 medium zucchini
1 pound of The GOOD Farm ground turkey
1 small onion, chopped
1 clove garlic
1/2 cup chopped fresh MVM mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup mixture of Munster and shredded mozzarella cheese
2 tablespoons tomato sauce
Directions
Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
In a skillet, cook turkey, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, tomato sauz, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased ~13x9-in. baking dish. Sprinkle with remaining cheese.
Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
