Zucchini stuffed with turkey

For stuffing zucchini, I chose a turkey leg, because the fillet is dry, it can be more successfully used in other recipes. But I like the meat removed from the leg more, but it needs to be separated from the bone, veins and skin removed. Everything else - according to the recipe - and a delicious dinner awaits you! See the recipe and learn how to make turkey stuffed zucchini!

Ingredients

• Zucchini - 2 Pieces (about 500 g)
• Turkey (meat) - 250 Grams
• Cream - 25 Milliliters
• Salt, black pepper - To taste
• Curry - 1-2 pinches
• Garlic - 1 Clove
• Cheese - To taste

Directions

1. Prepare food. Wash vegetables, meat, peel garlic. Let's get started!
2. Cut the zucchini into rings 3-5 cm thick. I cut them into 3 cm pieces. Remove the inner part as in the photo. Boil a couple of liters of water in a saucepan, salt well and throw the zucchini rings into the boiling water. Remove the pan from the heat and let the zucchini sit for exactly 10 minutes. Then remove them carefully with a slotted spoon. During this time, they will not become limp, but they will become semi-finished. This will shorten the baking time and not "dry" the zucchini in the oven.
3. Separate meat from bones and skin. If you are using turkey fillets, simply chop them into blender-friendly pieces.
4. In the blender bowl, I put the inside of the courgettes, turkey meat, salt, a pinch of curry, black pepper, cream, and garlic. Turn on the blender for a minute.
5. Line a baking sheet with paper or simply brush with vegetable oil. Place the zucchini rings, fill them generously with a heap of minced meat. Put in the oven for 30 minutes, the temperature is 180-200 degrees, look at your oven. Minced meat is not thick, do not be alarmed, zucchini and cream made it tender. But this is only a plus!
6. Sprinkle the zucchini with grated cheese 2-3 minutes before the end of baking. Serve hot! Enjoy!