Tuscan Turkey & Zucchini Roulades with Smoky Red Pepper Coulis

Ingredients

• 2 medium Zucchini
• 6 oz Extra-Lean Ground Turkey
• 0.5 cup Part-Skim Ricotta Cheese
• 0.25 cup Fresh Spinach
• 2 tbsp Grated Parmesan Cheese
• 2 cloves Garlic
• 1 tbsp Fresh Basil
• 1 tbsp Fresh Parsley
• 0.5 tsp Sea Salt
• 0.25 tsp Black Pepper
• 2 tbsp Extra Virgin Olive Oil
• 2 large Red Bell Peppers
• 0.25 small Red Onion
• 0.5 cup Low-Sodium Vegetable Broth
• 0.5 tsp Smoked Paprika

Instructions

1. Preheat oven to 400°F (200°C). Wash and pat dry the red bell peppers. Place them on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cooled, peel, deseed, and roughly chop the peppers.
2. While peppers roast, prepare the zucchini. Using a mandoline or a very sharp knife, slice zucchini lengthwise into thin (about 1/8-inch thick) ribbons. Bring a pot of lightly salted water to a boil. Blanch the zucchini ribbons in batches for 30-60 seconds, just until pliable. Immediately transfer to an ice bath to stop cooking, then drain well and pat dry with paper towels.
3. For the turkey filling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it apart, until no longer pink (about 5-7 minutes). Drain any excess fat. Transfer turkey to a bowl and let cool slightly. Stir in ricotta cheese, finely chopped spinach, 1 tablespoon Parmesan cheese, 1 minced garlic clove, chopped basil, chopped parsley, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Mix until well combined.
4. To make the Smoky Red Pepper Coulis, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the chopped red onion and sauté until softened (about 3-4 minutes). Add the remaining 1 minced garlic clove and cook for another minute until fragrant. Stir in the roasted red peppers, vegetable broth, smoked paprika, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Bring to a simmer, then reduce heat and cook for 5 minutes. Carefully transfer the mixture to a blender and blend until completely smooth. Set aside, keeping warm.
5. Assemble the roulades: Lay out the blanched zucchini ribbons on a clean surface. Place a spoonful of the turkey-ricotta filling at one end of each ribbon. Carefully roll up each zucchini ribbon to form a neat roulade. You should get approximately 8-10 roulades.
6. Lightly grease a small baking dish suitable for 2 servings. Arrange the zucchini roulades seam-side down in the dish. Sprinkle with the remaining 1 tablespoon of Parmesan cheese. Bake for 10-12 minutes, or until heated through and the cheese is lightly golden.
7. To serve, spoon a generous amount of the warm Smoky Red Pepper Coulis onto each plate. Carefully arrange 4-5 zucchini roulades over the coulis. Garnish with fresh basil leaves and an optional small sprinkle of Parmesan cheese. Serve immediately.

Nutrition (per serving)