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Vietnamese Turkey Zucchini Cups

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Ingredients
  

  • 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 (not lengthwise), seed, leaving ¼” thick shell cups
  • ¼ cup hoisin sauce for serving

STIR-FRY SAUCE

  • ½ cup broth
  • 2 Tbsp soy sauce
  • 2 Tbsp hoisin sauce
  • 1 Tbsp oyster sauce
  • 2 tsp cornstarch
  • 1 clove garlic, minced

SALAD TOPPING (optional)

  • 2 celery stalks, finely julienned
  • 3 Tbsp red onion, finely julienned
  • ¼ cup fresh cilantro, chopped
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 1 tsp brown sugar

Instructions
 

  • Preheat oven to 425ºF.
  • In a small bowl mix Salad Topping ingredients (if using). Set aside.
  • 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 cook, breaking up with back of the spoon into fine crumble.
  • 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 and 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.
  • Serve drizzled with additional hoisin sauce and SALAD TOPPING (if using).