Instant Pot Stuffed ZucchiniCourse: Dinner
6 medium zucchini
1 1/2 cups Parboiled Rice
2 lbs ground turkey
1/2 T Cinnamon
2 tsp Salt
1 tsp pepper
1 (14.5 oz) can petite diced tomatoes
1 (16 oz) can tomato sauce
1 small onion, diced
- Put rice in a bowl and cover put in enough water to cover the rice. Let soak in while you prep the zucchini.
- Cut stems off the squash and scoop out seeds with a Manakra or apple corer. (You can use the innards in a soup if you’d like.)
- Mix rice, turkey, spices, and diced onion together until well blended and moist (I like to add a little bit of tomato sauce to the mixture). Stuff squash with mixture, do not pack tightly. Arrange in Instant Pot. Add tomato juice and 2 cans water, add diced tomatoes, then salt and pepper over squash.
- Cook for 10 min on MANUAL, with a quick release. Turkey needs to reach 165° F.
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