Yield: 4 servings

Turkey Stuffed Zucchini

Cook Time: 35 mins
Course: Dinner
Cuisine: American

Ingredients

  • 4 6 oz each medium zucchini
  • 1 tsp butter
  • 1/2 small onion (finely diced)
  • 1 shallot (minced)
  • 3 cloves garlic (crushed)
  • 1 oz white wine
  • 1.3 lb 20.8 oz ground turkey (99% fat free)
  • 1 large egg white
  • 1/4 cup grated parmesan cheese
  • 1 cup fat free chicken broth
  • 2 tbsp whole wheat seasoned breadcrumbs
  • 1 tsp paprika
  • 1 tsp fresh chopped rosemary
  • 1 tsp garlic powder
  • 1 tsp marjoram
  • 1 tsp dried basil
  • Salt and fresh pepper

Instructions

  • Preheat oven to 400°.
  • Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.
  • Arrange in a baking dish.
  • Chop the scooped out flesh of the zucchini in small pieces.
  • In a large saute pan, melt butter and add onion, shallot and garlic.
  • Cook on a medium-low flame for about 2-3 minutes, until onions are translucent.
  • Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes.
  • Add wine and cook until it reduces.
  • Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces.
  • Add paprika, rosemary, garlic powder, marjoram and basil.
  • Mix well and cook another minute.
  • Place turkey meat in a large mixing bowl and set aside to cool.
  • When cooled, add parmesan cheese and egg white, mix well.
  • Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs.
  • Place chicken broth in bottom of the baking dish and cover tightly with foil.
  • Bake 35 minutes.

Nutrition

Serving: 2halves, Calories: 214.8kcal, Carbohydrates: 11g, Protein: 31.6g, Fat: 4.6g, Fiber: 2.9g
Freestyle Points: 2
Points +: 5