Herb vegetable stuffed turkey breasts

Ingredients

• 700 g Turkey breast, fat free, off bone and raw
• 2 tbsp Olive oil
• 2 pcs Small zucchini, finely chopped
• 1 pcs Sweet onion, finely chopped
• 2 clove Garlic, chopped
• 1 pcs Carrots, diced
• 1 tbsp Sage leaves, fresh, finely chopped
• 30 g Parsley, fresh, chopped
• 2 tsp Lemon zest, finely grated
• 1/2 tsp Fine sea salt
• 1/4 tsp Pepper, black ground

Method

1. Heat oven to 180C.
2. Line a rimmed baking sheet with foil and brush with some oil.
3. Heat olive oil in a skillet.
4. Add the onion and cook for 5 minutes.
5. Add the carrot and cook for 3-4 minutes.
6. Add garlic and cook until fragrant.
7. Add the diced zucchini, herbs, and seasonings to taste.
8. Cook for 2-3 minutes.
9. Remove from a heat.
10. Place the turkey fillets in front of you.
11. Open the fillets (cut through the middle, but not the entire way) and cover with a parchment paper.
12. Carefully pound with a meat tenderizer to make it evenly thin.
13. Spread the vegetable mixture over turkey, leaving a 2cm free border.
14. Roll the turkey and place, seam side down, on a baking sheet.
15. Drizzle with olive oil and season with salt and pepper.
16. Roast the turkey for 45 minutes.
17. Allow to rest before slicing.