Moroccan-Style Ground Turkey Zucchini Boats
with Apple-Tahini Dressed Salad
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
This recipe rocks the boat, in a good way! You’ll hollow halved zucchini like dug out canoes, and give them a turn in the oven to soften before taking on precious cargo. Ground turkey gets a hit of harissa while it cooks, with a finish of fresh mint and a fruity-rich side salad for balance. The wind at your back is a vivid spice blend called ras el hanout, channelling the charms of the North African palate.
We will send you:
- 340g Ground turkey (high-protein serving)
- 90g Baby lettuce
- 100g Julienned carrots
- 15ml Minced garlic
- 1 Bunch of mint
- 3 Zucchini
- 25g Diced onions
- 100ml Tomato sauce
- 30ml Apple-tahini vinaigrette
- 15g Harissa
- 8g Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Sesame, Soy
You will need:
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
6 g
Sodium
370 mg
Total Carbs
24 g
Sugars
12 g
Protein
39 g
Fibres
6 g
Preparation
Roast the zucchini
Preheat the oven to 450°F. Halve the zucchini lengthwise. With a spoon, carefully scoop out the flesh from the centre of each zucchini half; roughly chop the flesh and set aside. Arrange the zucchini halves, cut-sides up, on a lined sheet pan and drizzle with oil; season with ⅓ of the ras el hanout and S&P. Bake in the oven, 12 to 16 minutes, until the zucchini have softened.
Start the turkey filling
While the zucchini roast, in a large pan, heat a drizzle of olive oil on medium-high. Add the garlic and onions; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground turkey; season with ½ the remaining ras el hanout and S&P. Cook, breaking up the meat with a spoon, 2 to 4 minutes, until the meat is partially cooked.
Make the salad
While the turkey cooks, in a medium bowl, combine the lettuce, carrots and vinaigrette; season with S&P to taste.
Finish the turkey filling
To the pan of turkey, add the reserved zucchini flesh, tomato sauce, as much harissa as you’d like (add ½ for medium spicy) and 2 tbsp water (double for 4 portions); season with the remaining ras el hanout and S&P. Cook, stirring frequently, 3 to 4 minutes, until the turkey* is coated and cooked through.
Plate your dish
Divide the zucchini halves and salad between your plates. Spoon the finished turkey filling into the zucchini halves. Garnish with as much mint as you’d like (remove the mint leaves from the stems, discarding the stems, and roughly chop before adding). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
