Look at these heirloom tomatoes I found at Sprouts. They look straight out of a magazine featuring Italy.
Tonight’s dish is a continuation of the goat cheese series lol. The block of cheese I got still had not been used up and there are virtually endless delicious options featuring it, so I bring you Love Boats in honor of Valentine’s day next week.
4 large zucchini
2 lb ground turkey
1/2 cup onion
1/2 cup chopped mushrooms
2 cloves garlic
Smoked tumeric seasoning (or seasoned salt)
Pinch red pepper flakes
1/2 cup Crumbled goat cheese or feta
1/2 cup diced heirloom or Roma tomatoes
Slice zucchini long ways, oil, salt and bake for 20 minutes at 400° while you sauté onion, mushrooms and garlic until transparent. Add turkey, and 1/2 tsp of tumeric seasoning, oregano and pinch of pepper flakes and brown. When zucchini come out spoon out the seeds from the center and fill with turkey mixture, top with crumbled goat cheese, diced tomato, a drizzle of pesto down the center and a sprinkle of allspice. Bake for 25-30 more minutes or until goat cheese starts to brown.