Try this Stuffed Zucchini with Turkey recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees F.
Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of tghe insides.
Heat 2 tbsp of olive oil in a skillet oln medium high heat. Saute onion and garlic until soft, and reserved zucchini insides, and saute another 2 minutes. in a separate skillet heat a tbsp of olive oil on medium high heat. Add the ground turkey and lightly brown, stiffing occasionally. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion mixture from the other pan and add in the wine.
Stir in tomatoes, basil, and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside. When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zuccini halves in pan and bake in oven for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 147 | ||
Calories from Fat: 49 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 58.3mg | 18 % | |
Sodium 161.5mg | 6 % | |
Potassium 364.9mg | 10 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.3g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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