Turkey Wrapped Zucchini Spears

Turkey Wrapped Zucchini Spears, by Sandra Yvonne Duke

1 large zucchini
8 slices honey roasted turkey
Swiss cheese
Cream cheese
Peel zucchini and slice lengthwise into 8 pieces. Cut 8 slices of Swiss cheese (about ¼” by 1” by 3”). Lay one piece of zucchini and one piece of Swiss cheese across one piece of turkey, and add cream cheese (about the same amount as the Swiss). The zucchini will be longer that the meat. Salt, roll up and secure with one or two toothpicks. Repeat with the remaining ingredients. Bake at 450 for about 30 minutes.

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  1. Hi Sandi,This sounds really good! I used to make stuffed zucchini, but lost the recipe. Do you have any recipes for stuffed zucchini?

  2. Hi Mattie!I haven\’t made stuffed zucchini in years, but it is good stuff!! What I actually switched to making uses the same ingredients, but in a different form. I mix cream creese, green onions, fresh garlic, paprika, just a little fresh jalapeno, a pinch of cayenne, and some salt in the food processor, for the \”filing\”.Then I slice up zucchini, in round slices, and layer the zucchini and filling in a glass baking dish, and bake at 350 until the zucchini is tender. It is alot faster and easier than trying to stuff the zucchini, and just as yummy!If you have leftover filling, it makes a great dip!I have also seen someone else use my filling recipe on fried zucchini. He actully put some on each zucchini slice before breading and frying. Very tasty! I haven\’t tried to do that myself.

  3. Here\’s a little something I made up today for a different kind of a salad for lunch.Dave’s Grilled Portabella Mushroom Salad¼ cup Diced Roma Tomato (1 medium tomato will do it)¼ cup diced green bell pepper¼ cup fresh sweet corn¼ cup diced sweet onion (I use Vidalia)¼ cup chopped fresh spinach leaves¼ cup julienned zucchini¼ cup julienned summer (yellow) squash¼ cup shredded asiago cheese2 ounces fresh mozzarella pearls4-6 large Portebella Mushrooms, caps removedBalsamic Vinaigrette (make your own or cheat like I did and use Marzetti’s Light Balsamic VinaigretteCap the mushrooms and put them in a zip lock bag with about 1 cup of the vinaigrette to marinade them. Let sit for at least half an hour in the fridge to infuse the flavor into the mushroomMix all the ingredients above into a medium bowl and add just enough balsamic vinaigrette to moisten it. Mix thoroughly – that’s important, and refrigerate for an hour or so. I generally do this one forst so it can be stewing while I’m making the other stuff.When everything else is ready, grill the mushrooms for about 5 minutes per side.Place the mushrooms either on a bread plate, or on the dinner plate bottom side up and scoop about 1/3 to ½ cup of the mixture out of the bowl – an ice cream scoop works well for this, and place it on the center of the mushroom.This will make 4-6 salads depending on how much of the vegetable relish you use on each mushroom.I served this today with grilled rib eyes and had everything on the same plate.

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