Zucchini with meat and coconut cream

Zucchini with meat and coconut cream - Healthy and delicious recipe

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 30 minutes
Number of servings: 4

Welcome to my kitchen! Today I will present to you a special recipe for zucchini stuffed with turkey meat and a delicious coconut cream, perfect for anyone looking for a healthy, flavorful meal, without frying and without sour cream. A recipe made with love for my little girl, who loves discovering new tastes!

The history of stuffed zucchini is ancient, associated with culinary traditions from many corners of the world. This versatile dish has been adapted over time, with each culture contributing its own spices and local ingredients. Zucchini, as simple as they are versatile, can be filled with various combinations, and today I will share my favorite version.

Let's start our culinary journey!

Ingredients

- 2 large zucchinis
- 150 g rice
- 300 g ground turkey
- 1 onion
- 2 teaspoons tomato paste
- 10 cherry tomatoes
- Tomato juice (approximately 200 ml)
- 2 tablespoons olive oil
- Fresh dill or parsley (to taste)
- Salt and pepper (to taste)
- Coconut cream #Alpro (for serving)

Preparation Steps

1. Preparing the zucchinis
Start by washing the zucchinis well under cold running water to remove any impurities. Then, peel them using a peeler or a knife. Cut the zucchinis in half lengthwise and scoop them out with a spoon or knife to create space for the filling. Let them drain in a colander for about 10-15 minutes. This step is essential to prevent excess water from the zucchinis, which could make the filling too wet.

2. Boiling the rice
In a pot, add the rice and enough water to cover it. Boil according to the package instructions, being careful not to overcook it, as it will continue to cook in the oven. When the rice is almost cooked, drain it and set it aside.

3. Preparing the filling
In a frying pan, add a tablespoon of olive oil and sauté the finely chopped onion until it becomes translucent. Then, add the ground turkey and cook until browned. Add the tomato paste, the boiled rice, chopped dill or parsley, and season with salt and pepper to taste. Mix well to combine all the ingredients.

4. Filling the zucchinis
Fill each half of the zucchini with the meat and rice mixture, making sure it is well packed. On top of each half, place half a cherry tomato for an extra touch of flavor and color.

5. Baking in the oven
Place the stuffed zucchinis in a baking dish. In a bowl, mix the tomato juice with 2-3 cups of water and pour the mixture evenly over the zucchinis. Drizzle a tablespoon of olive oil on top. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 30 minutes.

6. Serving
After 30 minutes, remove the dish from the oven and let the zucchinis cool slightly. Serve them warm, drizzled with #Alpro coconut cream for an exotic touch and a creamy texture. This ingredient not only adds flavor but also a note of freshness, perfect for balancing the flavors.

Practical Tips

- Choose fresh zucchinis: Buy zucchinis that are firm, without spots or soft areas. Young zucchinis are best for this recipe as they have a finer texture.
- Ground meat: If you prefer, you can use chicken, beef, or even a vegetarian option with mushrooms or lentils. Each variant adds a unique flavor.
- Variations: You can also add other vegetables to the filling, such as carrots or bell peppers, to diversify textures and flavors.
- Suitable drinks: These stuffed zucchinis pair perfectly with a glass of mineral water, fresh fruit juice, or a dry white wine.

Nutritional Benefits

This recipe is rich in protein due to the turkey meat, as well as fiber from the zucchinis and rice. Additionally, the coconut cream provides healthy fats, and the cherry tomatoes contribute essential antioxidants for health.

Frequently Asked Questions

- Can I prepare the zucchinis a day in advance? Yes, you can prepare the stuffed zucchinis a day in advance and keep them in the refrigerator. When you are ready to serve them, you can bake them directly from the fridge; it may need a few extra minutes in the oven.
- How can I store leftovers? Keep the remaining zucchinis in an airtight container in the refrigerator for 2-3 days. They can be reheated in the oven or microwave.

I hope this recipe for zucchinis with meat and coconut cream brings you smiles and delicious moments with your loved ones! Enjoy your meal!