ZU-CANOES SUMMERS HERE ENJOY DAN:

ZU-CANOES (STUFFED ZUCCHINIS) by CHEF DAN:
Serves 4 (Flameware casserole dish by Robbie@CookonClay,com

INGREDIENTS:

2 good size zucchinis
1 pound white turkey meat
1 cup cooked brown rice
5 grape tomatoes, diced
2 shallot, minced
1 garlic clove, minced
1 tablespoon olive oil
4 baby portabella mushrooms, chopped fine
1/2-cup Monterey jack cheese
1/2- cup salsa
1/4-cup fresh basil, thinly slice

DIRECTIONS: (PRE-OVEN TO 350 DEGREES)

1. Add zucchini to 5 quarts of water.
2. Bring to a boil and turn down heat to low and boil for 3 minutes.
3. Allow to cool, cut each in half lengthwise and scoop the interior.
4. Dice the scoop out portion.
5. Place zucchini in a Flameware baking dish.
6. Meanwhile in a skillet add the olive oil, turkey meat, shallots and garlic, sauté for about 5 minutes.
7. Add diced zucchini, mushrooms, grape tomatoes, and sauté for 3 minutes.
8. Add cooked rice, cheese, salsa, basil and season with salt and pepper.
9. Warm all together over low heat until cheese is melted.
10. Heap zucchini ‘canoes’ with the filling, and add a little cheese on top.
11. Place in pre-heated oven and bake for 30 minutes.
ENJOY DAN: BON-APPETITE!!