EatInEatOut FALL 2016 - Page 18

Mid-Week Rescue Need a recipe that is simple, nutritious and ready-to-eat when life gets too busy to cook? The Mid-Week Rescue is here to help... VIETNAMESE TURKEY ZUCCHINI CUPS 1 lb. ground turkey 1 Tbsp sesame oil ½ cup carrot, finely julienned ½ cup green onion, finely julienned 6 medium zucchini, trim ends, cut in half across, seed, leaving ¼” thick shell cups STIR-FRY SAUCE ½ cup broth 2 Tbsp soy sauce 2 Tbsp hoisin sauce + more for serving 1 Tbsp oyster sauce 2 tsp cornstarch 1 clove garlic, minced Preheat oven to 425ºF. In a small bowl mix STIR-FRY SAUCE ingredients. Set aside. Add sesame oil to a large fry pan over medium-high heat. Add turkey and fully cook, breaking up with back of the spoon. Add carrot and STIR-FRY SAUCE. Bring to a boil, reduce to medium and simmer, stirring for 2 minutes until sauce thickens. Remove from heat, stir in green onions. Place zucchini cups in a casserole dish or foil-lined baking pan. Spoon turkey mixture into each cup, pressing down well and mounding the top. Bake 20 minutes. 18 Serve drizzled with additional hoisin sauce and SIMPLE SALAD TOPPING (see recipe on next page). Makes 12 zucchini cups. WWW.EATINEATOUT.CA