Steph's Turkey Salisbury Steak & "Noodles"

Okay, this isn't your standard Salisbury Steak...and if you're anything like me, that's probably a good thing.  I had a giant zucchini sitting around that a friend gave me, and I wasn't sure what to do with it.  I love zucchini, but sometimes during the summer I get a little tired of it.  I don't eat pasta, but I was craving some "comfort food".  That's how this idea came about.  It's a little work, (and unfortunately a little dairy) but it's definitely worth it!

First
For the "noodles":
1 large zucchini (about 12 inches long and about 4-6 inches in diameter OR about 8 small zucchini
1 tsp sea salt
2-3 Tbsp Olive Oil

You can use regular sized squash, or big ones. Any variety will probably work, but I prefer green Zucchini because of the shape and texture. The zucchini I used was about a foot long and probably 5 inches at it's largest diameter. I didn't skin it.  I quartered it. Then I halved the quarters and cut off the seeds & the spongy center. This left me with some rather firm skinned zuke flesh. Now the next part is up to you. Do you want thin skinny spaghetti-like "noodles" or fat, like fettuccine. I chose fettuccine. So I sliced them to be that size. Thin, flat, and about 5-6 inches long. That zucchini made enough for the whole family and leftovers. (I'm sure there is a kitchen gadget somewhere that you can cheat and use, but cooking is therapy for me, so take the long route every time!)


Cooking them takes about 10 minutes, so I wouldn't start cooking them until your steaks are in the oven. NEVER BOIL THESE! They will turn to moosh! Take your "noodled" your squash, put about 2-3 tablespoons into a fairly good sized pot on the stove and heat to medium. Place all of the squash into the hot oil. Let it cook for 2-3 minutes, then toss. Another minute or two, then toss again. After about 5 minutes the "noodles" will start to become translucent. Now is seasoning time. Not a lot...just a sprinkle of sea salt will do. At this point put a cover on it and let it cook for about 5 minutes, stirring every minute or so to evenly cook. When all the "noodles" are translucent shut it off and leave uncovered.


For the steaks:


1 1/2 lb Ground Turkey
1/2 medium onion, chopped
5 mushrooms, finely chopped
1 egg
1/3 ground quinoa (I ground my own in the coffee grinder)
1 crushed garlic clove or 1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp black pepper

Set oven to 400. Combine the steak ingredients with your hands until everything is well incorporated. Form into "steaks" about 3/4 inch thick. Drizzle a glass baking dish with olive oil. Place the steaks into the dish and bake for 20 minutes. Make the gravy while they bake. Let sit for 5-6 minutes before serving (so they don't dry out).

For the gravy:
6 chopped mushrooms (I used baby bellas)
3 cloves garlic, chopped
1/2 cube of butter
1 tbsp ground quinoa
1/4 cup chicken broth
1/4 cup half & half
2 Tbsp plain yogurt (I prefer Greek, or you could use sour cream)
salt & pepper to taste

In a small saucepan, heat the butter on med/hi until melted.  Add the mushrooms and garlic and cook for about 3-5 minutes.  Add the quinoa and chicken broth and let simmer for 2 minutes.  Then add half & half and seasonings. Simmer for about 3 minutes or until slightly thickened.  Remove from heat and whisk in the yogurt (sauce will continue to thicken as it sits) and serve over steak & noodles. So yummy!