Zucchini Turkey Burgers

As I’m sure most people with gardens know, zucchini grows like a weed. Summer months consist of everything zucchini!. I obviously do not have a garden of my own as living in the city doesn’t often allow for that. However, when I visited my parents house this past weekend I reaped the benefits of their hard work…again! They gave me a humongous zucchini that I am sure I will be using for days!

Today I shredded it up and beefed up (metaphorically) some turkey burgers with this lovely vegetable. We ended up using the same amount of meat we normally would, but adding vegetables to your meat is a great way to stretch the amount the recipe makes. It also adds the wonderful nutritional element of more vegetables without anyone really realizing it. I imagine this recipe would be great for picky eaters…although we don’t know anything about that here! ūüôā

Zucchini Turkey Burgers

  • 1 lb ground turkey
  • 2 cups shredded zucchini
  • 1/2 tsp worcestershire
  • 1/4 tsp salt
  • 1/4 tsp pepper

Shred zucchini and squeeze excess water out.IMG_1377

Incorporate all ingredients together. Form 4-6 patties (depending on how big you want them). Press your thumb into the center of each patty. This keeps the meat from puffing up when cooking.IMG_1379

We cooked ours in a skillet. If you choose to do the same, spray a non-stick pan with cooking spray and heat to medium heat. Cook patties slowly, when about halfway cooked through, flip patty over. Cook until the meat is firm to the touch and beginning to brown on the outsides.IMG_1380

Dress it up with cheese, avocado, onions, or condiments.IMG_1381

Turkey Stuffed Peppers

Living in the city, let alone an apartment building often leaves me missing the sweet outdoors that come with living in suburbia. ¬†I’m actually desperate enough for fresh air and sunshine that I often sit out on our scary fire escape just to create the illusion of a warm patio in the summer. Gotta work with what ya got I suppose. And who cares if all my neighbors can stare directly out at me in my pajamas reading Runners World…right? Eh.

Anywho, I am just as desperate for an outdoor space as I am for a garden. I visited home this weekend and reaped all of the fabulous benefits of my parents garden. Tomatoes, squash and bell peppers, Oh My! The peppers I received from my parents are itty bitty, but I decided they’d make a super cute stuffed pepper recipe. ¬†We had a lot of extra of the mixture. but we just cooked it in a separate dish and enjoyed it on the side. However, the recipe below is meant for normal sized peppers, so fear not and enjoy!

IMG_1023Turkey Stuffed Peppers

  • 6 medium bell peppers
  • 1 lb ground turkey
  • 1/2 cup uncooked rice
  • 1 cup water
  • 1 cup black beans, rinsed and drained
  • 2 tsp¬†worcestershire
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 8oz cans tomato sauce
  • 1/2 cup shredded chedder cheese
  • pinch of salt
  • pinch of pepper

Preheat oven to 350 degrees. Spary a glass baking dish with cooking spray.
Cook 1/2 cup rice with 1 cup water. Follow instructions on box. Set aside

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Cook ground beef on medium heat. Add worcestershire to the meat when it’s just about cooked through. Remove¬†grease and add turkey to rice. Incorporate beans into mixture as well.

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Add tomato sauce, garlic powder, onion powder, salt and pepper to rice-turkey mixture. Incorporate well and set aside.
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Wash and remove tops and insides of bell peppers. We cut ours in two different ways because we didn’t know which we preferred. After eating, we preferred to cut them lengthwise.
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Whichever way you prefer, fill the bell peppers with rice mixture and top with shredded cheese. IMG_1359IMG_1360
Cook in 350 degree oven for 45 minutes. The peppers came out tender and delicious. If you have extra rice mixture, feel free to cook that up for about 20 minutes in the oven and enjoy on the side!
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