Turkey and chorizo stuffed zucchinis

Name: Turkey and chorizo stuffed zucchinis
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: Olive oil; 125g Spanish chorizo, cut in mini cubes; 1 yellow onion, finely chopped; 3 buig garlic cloves, finely chopped; 1/2 red bell pepper, cut in cubes; 6 white mushrooms, chopped; 500g ground turkey; 1/4 teaspoon Provence herbs; 1/2 cup fresh parmesan, finely grated; 5 medium zucchinis, cut in half and nicely emptied; 2 cups sharp cheddar, grated; Salt and ground pepper

Preparation 45 min
Cooking 25 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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There is a thousand ways to stuff zucchinis! My version, with turkey and chorizo, is next level! Bon appétit!

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Ingredients

Olive oil
125g Spanish chorizo, cut in mini cubes
1 yellow onion, finely chopped
3 buig garlic cloves, finely chopped
1/2 red bell pepper, cut in cubes
6 white mushrooms, chopped
500g ground turkey
1/4 teaspoon Provence herbs
1/2 cup fresh parmesan, finely grated
5 medium zucchinis, cut in half and nicely emptied
2 cups sharp cheddar, grated
Salt and ground pepper

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Preparation

Preheat the oven at 400°F.
In a skillet at medium heat, add a small drizzle of olive oil then add the chorizo. Cook for 2-3 minutes while stirring. Add onion, garlic, bell pepper then toss. Continue cooking for 2-3 minutes while stirring.
Add ground turkey, mushrooms, Provence Herbs then season with salt and pepper. Cook for 5-6 minutes, while breaking down meat in small chunks, until meat is no longer pink. Close fire, drain off fat then add parmesan. Toss then set aside.
Place the zucchinis on a baking tray, open side up, then add a drizzle of olive oil. Season with salt and pepper then fill with the turkey mix. Cover with cheese, place in the oven and cook for 12 minutes. Crank to broil and cook for 2 minutes until the cheese is nicely golden!

Our sommeliers suggest

Paul Mas Cabernet de Cabernet Origines

Languedoc-Roussillon, France

The Paul Mas Cabernet de Cabernet Origines is a fruity, full-flavored red from Languedoc-Roussillon, and it suits these stuffed zucchini well. Chorizo and sharp cheddar bring fat and a little heat to the filling, and its fruitiness holds its own without flattening anything. The red pepper gets along with it too. Open it while they're browning. See the product

Brown Ale, Microbrasserie de l’Île d’Orléans

The chorizo pushes hard, the turkey stays mild, and the melted cheese bridges the two. A dry brown ale, with hazelnut and toasted bread, slips into the middle: it leans on the roasted side of the meat and lets the zucchini keep its little sweet taste. Slim on the palate, it doesn't weigh down an already generous stuffing. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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