John Myers
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Stuffed Zucchini with Sweetcorn, Mint Dip and Turkey Strips.
The perfect stuffed zucchini with sweetcorn, mint dip and turkey strips. recipe with a picture and simple step-by-step instructions.
Garnish .
- Salted water
- 3 tablespoon Brown rice
- 1,5 tablespoon Rice red
- 2 Pc. Tomatoes, diced
- 1 Pc. Butter
- Salt and pepper
- 3 Pc. Sweet corn (vegetable corn) cooked
- Salted water
- 1 Pc. Turkey breast
- China – spice mix
- Salt and pepper
- 1 Pc. Chopped onion
- 1 Pc. Butter
Mint Dip:
- 2 Stems Peppermint fresh
- 500 g Quark semi-fat
- 50 ml Milk or cream
- 1 pinch Chilli from the mill
- Salt and pepper
- 1 pinch Bio lemon zest
- 0,5 pinch Sugar
- Cut off the beginning, wash, cut off the lid, hollow out. Cut out the tomatoes, cut into cubes.
- I used a mocha cup, first add the brown rice, then the red rice, the cup must be full. Cook the rice in salted water, strain, add the tome pieces to the rice and toss everything in butter. Now place in the hot zucchini, put the lid on.
- Pre-cooked corn on the cob, separate, heat, season, toss in butter.
- Peppermint fresh from my garden, pluck, wash, cut very finely. Pour into a bowl and add the quark, season, add lemon zest, stir so that the dip is a little runny. Approx. 3 tablespoons. spread on the plate.
Mint Dip:
- Cut turkey breast into pieces, fry with diced onions, season. My spice mixture is 5 spices is a ready-made mixture in the jar. Put on the dip. Scatter the remaining tomato cubes, put on the mint.
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