Zucchini stuffed with chopped turkey, baked in the oven. Zucchini boats stuffed with turkey and mushrooms
A delicious second course - zucchini boats are stuffed with poultry, champignons, cheese and tomatoes. Hearty and tasty!
What you need:
Young zucchini - 3 pcs.
Champignons - 100g
Bulb onion - 1 onion - 70g
Boiled turkey meat (chicken) - 250g
Sour cream - 2 tbsp. spoons
Salt
Ground black pepper
Vegetable oil - 3-4 tbsp. spoons
Hard cheese - 120g
Tomato - 1 pc. - 200g
Parsley and dill - 3 sprigs each
Cooking
Cut zucchini in half lengthways. Using a knife and a teaspoon, choose the middle of the zucchini, make boats. Lubricate the zucchini with vegetable oil, you can salt and pepper. Put on a baking sheet and put in an oven preheated to 200 degrees for 15-20 minutes.
For the filling, finely chop the meat. Cut the onion and pure champignons into small cubes, as well as 200 g of the extracted squash pulp. Chop parsley and dill.
Fry the onion in the remaining vegetable oil. Add meat to it and fry, stirring, 8 minutes. Add mushrooms. Fry 5 minutes. Add zucchini, salt, pepper. Fry 5 minutes. Add sour cream, mix and simmer for another 3 minutes.
Grate cheese on a coarse grater. Cut the tomato halves into thin slices. Add a third of the cheese and half of the greens to the pan and stir.
August is the time for zucchini. And if the zucchini is grown with love at the grandmother's dacha, then it will certainly be horse-sized, with large hard bones and a hard peel! Well, what to do with such a zucchini? Of course, remove all unnecessary and cook zucchini mousse according to a trendy recipe. And you can make stuffed zucchini, as in childhood, close to the way in which they cooked in Soviet canteens. Only, of course, by removing from the recipe everything that somehow hints at the presence of fat.
The main thing in stuffed zucchini is the stuffing itself. It is based on turkey fillet - a very dietary and lean meat. Onions, fiber-rich celery stalks and carrots also get into minced meat. All this must be scrolled through a meat grinder with a grate with large holes so that the minced meat is not completely homogeneous.
A small nuance: the stalks (arrows) of garlic harvested in salt, also made by my grandmother, also go into minced meat. They give the minced meat a piquant taste, and we jokingly call this preparation "village capers")))
Add a teaspoon of salt and a tablespoon of meat seasonings to the minced meat, which include black and red ground pepper, oregano, basil, nutmeg, dried dill, parsley and marjoram. Thoroughly knead the minced meat and beat it on the board so that it becomes more dense.
What a zucchini! Powerful and almost indestructible!
We clean it from the skin (in general, you don’t need to peel the zucchini, but in the case of a gardener’s gigantomania, it’s simply impossible to refuse this process!), Cut it into rings four to five centimeters wide and clean the insides with seeds from the rings.
We start each ringlet with minced turkey with vegetables, stuffing as tightly as possible. If the filling is not very tight, during baking, the minced meat can greatly decrease in size and fall out of the squash rim.
We cover the baking sheet with baking paper, which will allow us to bake without using a drop of oil, and place the stuffed zucchini on it.
We send a baking sheet with stuffed zucchini to an oven preheated to 200 degrees for forty minutes.
After this time, we take out the zucchini. They are almost ready.
Lubricate each zucchini on top with low-fat yogurt (in an authentic recipe, sour cream was always used for such purposes), and send it back to the oven for another ten minutes, turning on the convection - with its help, a nice and moderately crispy crust is formed on the zucchini.
The dish turns out to be very tasty, fragrant and rich in summer. Also following this recipe, which I offer you, you can cook stuffed peppers. But it is zucchini that have that softness and tenderness of taste.
Ingredients:
Three four zucchini, about 1 kg .;
Half a kilogram of minced turkey fillet;
One medium young carrot;
One young bulb;
2 tablespoons of sunflower oil;
Tomato paste 2 tablespoons;
Rice round 50 grams;
Salt, ground black pepper;
A tablespoon of granulated sugar;
Tablespoon of sour cream.
Transfer the minced turkey to any deep bowl, in which we will saturate this minced meat until half ready, i.e. add ingredients to it to achieve fullness of taste.
Before adding rice grains to minced meat, it should initially be slightly boiled. Pour cool water, put on fire, wait until the water with rice reaches a boil, boil for 5-7 minutes and strain the rice after cooking. Rinse under cold water. Then put in minced meat.
Pour ground black pepper here. The amount of pepper directly depends on your tastes - if you like it spicier, you can add more and vice versa. Also, do not forget to salt the minced meat, so it will not be insipid, but on the contrary, it will acquire all the piquancy.
I also recommend adding a tablespoon of sunflower oil, necessarily refined, to the minced meat. 
And a tablespoon of sour cream. It will give the minced meat a creamy taste, which will make the stuffed zucchini more refined in taste. 
Each zucchini is cut into four equal parts, but the number of parts directly depends on the size of your zucchini. And using a teaspoon, scrape out the insides of each piece. It is desirable not to damage the bottom of the zucchini and the side walls. If you want the skin of the zucchini to be less sensitive, then the zucchini can be scraped over the skin before cooking.
And fill the zucchini with minced meat. Put them in a cauldron or deep frying pan in which the cooking process will take place. 
Now let's prepare the dressing, or in other words, gravy for zucchini. It is necessary to finely chop the onion and fry in a tablespoon of vegetable oil. 
Grate the carrots on a fine grater and fry with onions. 
When the carrot-onion roast is ready, add two tablespoons of full tomato paste to it. 
Add water. The right amount of water is such that it covers all your stuffed zucchini on top. 
Taste, if necessary, add salt, as well as granulated sugar, in the amount of one tablespoon. Boil in a skillet for 5 minutes. 
Pour the zucchini with the resulting gravy, put them on the fire and simmer for half an hour. 
Serve hot with sour cream and herbs. Bon appetit. 
Zucchini-2 pcs.
Turkey fillet-200-250g
Bow-2pcs.
Sour cream-1 glass
Tom.paste-2 tablespoons
Fresh greens
Pepper b/m
Garlic-2-3 cloves
vegetable oil
Salt
Cooking:
Wash zucchini, cut crosswise into 4 pieces
Remove the pulp from the zucchini with a teaspoon, being careful not to damage the peel. Finely chop the pulp.
Prepare the filling: peel the onion, wash, finely chop. Fry the onion in a small amount of vegetable oil until translucent 
Add finely chopped zucchini to the onion, fry over medium heat for 10-15 minutes
Put chopped fresh herbs there (I have green onions and parsley), mix, turn off
Wash the turkey flesh, blot excess moisture. Cut the turkey into very small pieces or scroll through a meat grinder with a large grate . Fry the turkey over high heat in a small amount of vegetable oil for 7-10 minutes.
Add the pulp of zucchini with onions to the turkey
Salt, season with black pepper, mix, simmer for 5-10 minutes
Prepare sauce: Mix sour cream and tomato paste, add finely chopped garlic, pour 1/2 cup of water. Salt the sauce a little, season with black pepper
Pour the prepared sauce over the zucchini, put parsley or dill on top. Place the mold in a cold oven. Bake for 50-60 minutes at t=190 degrees.
Serve the zucchini hot with a generous drizzle of sauce.
Bon appetit!