Turkey and Zucchini Pockets

Ingredients:

Taco

• 2 tbsp. l. olive oil
• Half a small onion, diced
• 1 cup diced zucchini
• 1/4 cup mild salsa, plus extra for serving
• 220 g raw turkey sausages
• 0.5 cup grated Monterey Jack cheese
• 8 corn tortillas
• 1 ripe avocado
• 4 shredded iceberg lettuce leaves
• Salt and black pepper

Equipment

• 1 wooden spoon
• 1 medium frying pan
• 2 medium-sized bowls
• Vegetable peeler
• 1 fork
• 1 microwave oven

Preparation:

1. Heat oil in a medium nonstick skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the zucchini, salsa, and a couple of tablespoons of water. Cover and cook for 5 minutes, or until the zucchini is tender. Spoon the vegetable mixture into a bowl.
2. Squeeze the sausage out of the casing into the same pan. Break up the meat with a wooden spoon. Cook over medium heat for 3–5 minutes, or until no longer pink. Add the meat to the vegetables. Add the cheese and stir. Set aside.
3. Cut the avocado in half. Use a spoon to scoop the flesh out of the skin and transfer it to another bowl. Mash the avocado with a fork and season with salt and pepper.
4. Wrap the tortillas in damp paper towels. Microwave for 1 minute or until heated through. Line the tortillas and spread the meat filling evenly over them. Top with lettuce leaves and avocado, roll up the tortillas, and serve with salsa.