Easy sausage suppers

Stuffed Zucchini Blossoms

In a bowl, mix together the ricotta, Parmesan, lemon zest and juice, and thyme, and season to taste with salt and pepper.

Make a tempura batter by mixing together the flour, egg yolk, beer, and baking powder in a bowl, and stir it to combine. Don't worry about making it smooth -- the classic tempura batter is actually quite lumpy.

Using a teaspoon, very carefully fill each zucchini blossom with the stuffing mixture. Press the ends of the blossoms around so that they seal the filling in. Don't worry if they split a little, and don't worry about making them immaculate.

Fill a large pan with oil to a depth of around 1-1/4 in (or use a deep-fat fryer, if you have one) and put it on medium heat. The oil is hot enough when a small chunk of bread dropped in it browns within a few seconds. Dip each zucchini blossom in the batter, then place carefully into the oil a batch at a time, and fry until golden. When the blossoms are nicely browned, remove and lay them on paper towels for a few seconds to drain off any excess fat, then sprinkle with salt and serve immediately.

Recipe from The Extraordinary Cookbook: How to Make Meals Your Friends Will Never Forget by Stefan Gates/Kyle Books, 2011.

Zucchini Stuffed With Soya Recipe

1.

Soak the soya in warm water for about half an hour. After half an hour, rinse it three four times so that it becomes soft.

2.

Cut the boiled zucchini into 2 halves along the spine and scoop out some of the meat.

3.

In a bit of oil saute the ginger garlic paste and green chillies.

4.

Then add the soya granules along with the spices and coriander leaves and stir-fry quickly till its cooked.

5.

Finish with lime juice and coriander leaves.

6.

Take the soya mixture and fill it in the zucchini boat and bake inside the oven on a greased tray for not more than 5 minutes till it looks crispy and serve hot.

Eva Longoria Boasts About Her Turkey-stuffed Zucchini Boats

Eva Longoria's Turkey-stuffed Zucchini boats are fun for the whole family.

The actress is encouraging families to get creative in the kitchen, suggesting that playing with your food can be a delicious experience.

The actress and author has shared a beloved family recipe for stuffed squash from her second cookbook, My Mexican Kitchen.

Longoria highlights the recipe's family-friendly nature, stating, "This is a good recipe for the whole family because kids can help fill the boats before baking, and they are also fun to eat. My sisters and I used to play with them at the table!"

She also describes the dish's appeal, "The tender squash and savory filling combine beautifully for a warm, comforting meal."

The Desperate Housewives star also offers helpful tips for recreating the recipe.

Longoria advises selecting larger squash, explaining they "will be easier to hold while scraping out the seeds and soft core."

She also cautions, "Take care not to cut out too much, though, or they may split while baking."

2 Tbsp. Extra-virgin olive oil

½ small white onion, chopped

2 medium garlic cloves, minced

1 lb. Ground turkey

1 Tbsp. Dried Italian seasoning

¼ tsp. Crushed red pepper

1¼ tsp. Kosher salt, divided

½ tsp. Freshly ground black pepper, divided

1 Tbsp. Tomato paste

1 (14.5-oz.) can diced tomatoes, undrained

4 large zucchini or 6 large calabacitas

2 oz. Parmesan cheese, grated (about ¼ cup)

Fresh basil leaves, chopped

Preheat your oven to 375°F (190°C).

Heat oil in a large skillet over medium-high heat. Add chopped onion and cook for about 5 minutes, stirring frequently, until the onion becomes translucent and begins to brown.

Add minced garlic to the skillet and cook for approximately 1 minute, stirring constantly, until fragrant and lightly browned.

Add ground turkey, Italian seasoning, crushed red pepper, ¾ teaspoon of salt, and ¼ teaspoon of black pepper to the skillet. Cook for about 7 minutes, stirring often to break up the turkey, until it is browned.

Push the turkey mixture to one side of the skillet. Use a large spoon to remove and discard any excess fat.

Stir tomato paste into the skillet and cook for 1 minute, stirring constantly, until fragrant.

Add diced tomatoes to the skillet. Reduce the heat to low and cook for 12 to 15 minutes, stirring occasionally, until the sauce has thickened.

Using a small spoon, carefully remove the seeds and soft core from each zucchini half and discard them. Season each zucchini "boat" with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the zucchini halves on a large rimmed baking sheet.

Spoon the turkey mixture evenly into each zucchini boat and top with Parmesan cheese.

Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender when pierced with a fork.

Garnish with fresh basil leaves and serve.

Serves: 4

Active time: 25 minutes

Total time: 45 minutes

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