Late this summer, I became obsessed with these magical little zucchini called “eight ball” squash. The price was right during our Saturday Eastern Market trips so I picked them up frequently. I sliced and grilled them or I halved and sliced to sauté with a little butter and olive oil.
Then I decided it would be fun to stuff them.
I carefully scooped the insides, trying to leave a uniform but thin wall. The outer peel on these squash seems a little tougher than traditional zucchini. I used a melon ball spoon to get close but keep control.
I set aside some of the inside for the stuffing, but it was much more than I needed. I mixed the left over little zucchini balls with other fresh veggies for a side during another meal.
I stuffed them with a ground turkey mix. In olive oil, I sautéed two garlic cloves, a half of sweet onion, red pepper in a pan, and then combined it with some of the zucchini insides and 1.25 lbs. of ground turkey. I added some (not enough) chopped fresh basil, 1/2 cup of Parmesan, sea salt and fresh pepper. (I use the 85/15 fat turkey. I’m not a fan of the lowest fat ground turkey.) I covered and baked at 350 for about 45 minutes, and then uncovered until the turkey reached 165 and the skins looked slightly browned.
In the future, I’d brown the turkey a bit beforehand and rub the outsides of the zucchini with oil so it looked less dry. They were very tasty and really looked great. Plus they were well-received by the kids. I look forward to some new stuffing adventures next summer – maybe Quinoa with Gruyère cheese and wild mushrooms and roasted peppers. Something a little more exciting.