#WHOLE30 Stuffed Zucchini

Several weeks ago I posted #WHOLE30 Stuffed Zucchini 2 Ways as part of my series of recipes based upon a recent HealthGrove study identifying top 30 foods for beautiful skin and hair. As I’ve mentioned in each recipe I’ve shared in the series, 27 of those 30 foods are #WHOLE30-compliant foods (the exceptions 3 being non-soy legumes, e.g. green peas and pea pods). None of the 30 foods from the list are dairy or grains products. I found the study so inspiring that I challenged myself to create and post all new #WHOLE30-compliant recipes with each of the 27 foods from the list (again, not counting the 3 legumes); and thus, the birth of this series of recipes. When I first posted the Stuffed Zucchini 2 Ways, I promised to add two additional posts later on – one for each stuffing option. This post is the first of those two options – the set and savory option. It includes a base ground turkey breast, sweet figs (or raisins if you prefer) along with crunchy walnuts and spices. It makes a lovely light lunch or an impressive dinner entree served along side a tossed green salad. Here is the original post for reference.

So with that lengthy introduction out of the way, this recipe’s star ingredient is #29 from the HealthGrove list of top 30 foods – ZUCCHINI!

Zucchini – #29 on Healthgrove’s List of Best Foods for Beautiful Skin and Hair

Ingredients:
• 5 medium-large zucchini
• 2 tsp. iodized sea salt, divided
• 1 lb. extra lean ground turkey breast
• 1 Tbsp. organic coconut oil, divided
• 1 cup walnuts, divided
• Nonstick cooking spray (I used Pam nonstick coconut oil spray)
• 15 dried figs or 1/2 cup raisins (for #WHOLE30 be sure to use sulfite-free figs such as these or these raisins)
• 1/2 cup unsweetened applesauce
• 2 Tbsp. balsamic vinegar
• 1/4 tsp. cinnamon
• 1/4 tsp. allspice
• generous pinch ground cloves
• 1/4 cup instant potato flakes, e.g. Bob’s Red Mill (see note below)+++
• pinch pure stevia (omit during WHOLE30, see note below)+++

+++It’s really important to always check the ingredient lists of any products you plan to consume when doing #WHOLE30. Some instant potato flakes contain sulfite preservatives or other additives not approved for consumption during WHOLE30 (and which aren’t healthy for us to consume anyway). I recommend Bob’s Red Mill Potato Flakes. Stevia and other sweeteners are also not permitted during #WHOLE30. For a complete list of #WHOLE30 program do’s and don’ts as well as answers to just about any and all #WHOLE30 questions you may have, I highly recommend you check out the program rules here and other resources available at WHOLE30’s website to educate yourself prior to beginning your own WHOLE30 journey or whenever you have questions or need some support (the Facebook and Twitter feeds are tremendous sources of encouragement and support). Also, consider reading the book It Starts with Food prior to attempting a #WHOLE30. The book is chalked full of useful information and helpful tips to make surviving the whole 30 days a whole lot more tolerable (pun intended).

A melon baller makes it easy to scoop out the centers of each zucchini half

Hardware:
• 9X13″ Baking Dish or 2 – 8” Baking Dishes
• Medium-large sized mixing bowl
• Melon Baller or small spoon
• Colander
• Potato masher
• Chef’s knife
• Cutting board(s)
• Large nonstick frying pan

Process:
1. Wash and dry each zucchini. Transfer to cutting board.
2. Remove stems, and cut each zucchini in half length-wise.
3. Using melon-baller or small pointy spoon, scoop out inside pulp from each zucchini half and place into large bowl.
4. Place hollowed zucchini “boats” into a ziplock freezer bag and store in refrigerator. Place pulp in a bowl and sprinkle with 1 tsp. salt.
Cover and place in refrigerator for at least an hour.
5. When ready to cook, place the zucchini pulp in a large colander and rinse well under running water. Shake colander to remove excess water. Then gently pat pulp dry.
6. Spray a large frying pan with nonstick spray then place on stove over MEDIUM-HIGH HEAT.
7. Add 1 Tbsp. coconut oil to the pan and allow oil to melt. Add ground turkey breast, zucchini pulp and 1 tsp. salt in pan and brown stirring continuously to break up any lumps. You may need to use a potato masher at the end of cooking to ensure the mixture is broken up into small, even chunks that will fit nicely into the boats. (see pic below).

Mixture should look more or less like this.

8. Pour turkey mixture into medium-large mixing bowl. Preheat oven to 375° and prepare baking dish (or dishes) by lining with tin foil (for easier cleanup), then spraying lined dish(es) with nonstick coconut oil spray. Then set aside.
9. Using clean kitchen sheers, snip figs into fourths and stir into ground turkey and zucchini mixture. If using raisins, simply add to turkey mixture. Next add applesauce, walnuts, vinegar and spices (including stevia if using). Stir well to combine. Taste and adjust seasoning if necessary.
10. Remove zucchini “boats” from refrigerator. Take out of bag and place into prepared baking dish(es) in a single layer, cut side up.
11. Scoop stuffing mixture into the zucchini boats. You may need to press mixture down firmly with your hands in order to get all mixture into the zucchini boats. It’s okay if they seem overstuffed. Then cover baking dish(es) completely with aluminum foil and place in preheated oven.
12. Bake for 45 minutes at 375°. Then remove baking dish(es) from oven and increase temperature to 400°.
13. While oven temp is increasing, remove foil cover. Once oven temp has reached 400° return uncovered baking dish(es) to oven, and cook for an additional 15 minutes. Remove from oven. Allow to rest, very loosely covered, for 5-10 minutes before serving.               Makes around 5 servings.

Wisdom for the Day:
~Psalm 127:1-2, of Solomon (English Standard Version)
Unless the Lord builds the house, those who build it labor in vain. Unless the Lord watches over the city, the watchman stays awake in vain. It is in vain that you rise up early and go late to rest, eating the bread of anxious toil; for He gives to his beloved sleep.
KG’s comment – I love this Psalm from Solomon! It reminds me to refocus on those people and things that really matter instead those little projects and busyness with which I so frequently become preoccupied. Have you been slaving away at anything lately only to find yourself burned out and exhausted with little to no energy left for your family? Perhaps it’s time to take a break and rest. Step away from the projects and rest.
Read more here.

Check out the other recipes in this series:
Easy Cheezy Chicken & Broccoli Soup with Crispy Potato Croutons
Chicken Tri-Almandine Casserole
Quick & Easy Paleo Lemon Garlic Garlic Salad Dressing
Stuffed Zucchini 2 Ways

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