1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 6 servings The following items or measurements are not included below: 4 leaves fresh sage |
||
| Calories 243 | ||
| Calories from Fat 141 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 66mg | 22% | |
| Sodium 322mg | 13% | |
| Potassium 285mg | 8% | |
| Total Carbohydrate 8.8g | 2% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 2.6g | ||
| Protein 16.8g | 33% | |
Stuffed Zucchini
By: ~Rita~
Jun 22, 2004
This is stuffed with Turkey, and all kinds of good things.
SERVES 6
Ingredients
- 3-9 ounces zucchini, each cut lengthwise and hollowed out
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup onion, diced
- 10 ounces ground turkey
- 4 leaves fresh sage, chopped
- 1/3 cup salsa
- 1/3 cup cooked brown rice
- 1/2 cup shredded cheddar cheese
- 1/2 cup frozen green pea
- 1 teaspoon chili pepper
- 1 cup grated cheddar cheese, for topping
Directions
1
Saute onions and garlic in olive oil, add groung turkey when browned add rest of ingredients.2
Stir till cheese is melted.3
Mound on top of cut zucchini and sprinkle grated cheese on top of each stuffed zucchini.4
Place on a sheet pan and bake in oven at 350 degrees for 20-25 minutes.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Meat > Poultry > Turkey
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Preparation > Time to Make > < 60 mins
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: cknick
On Apr 5, 2006
Great! Made a couple of substitutions-cilantro for the sage, corn for the peas and diced green chilis for the chili peppers. Baked for 35 minutes. This will be ideal for summer when the garden is overflowing with zucchini!
From: chirospasm
On Mar 11, 2006
The zucchini turned out tender, but the sage did not mix well with the other ingredients. A fine recipe, but overall I simply did not care for the taste.
From: Lorac
On Jul 15, 2004
Excellent! This is the first time I did not precook zucchini before stuffing it. The squash was crispy tender, bright green and not bitter from overcooking. The stuffing had a delightful combination of flavors and colors. I made the recipe as directed using 4 - 7 oz squashes and baked them for 25 minutes. Great recipe!
From: Mysterygirl
On Apr 1, 2007
Not being a fan of sage, I followed the lead of one of the other reviewers and subbed cilantro which went nicely with the salsa. I made these up a day ahead and just reheated for dinner which worked out very well. THanks for posting.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved