I’m at it again, stuffing stuff! I made these stuffed zucchini last week and they were delicious and totally blog-worthy! I use the term “zucchini” loosely, however. This is actually just a summer squash variety, I can’t seem to remember the exact name, that I got from our CSA. These were good-sized squash that I used, so you’ll need to adjust accordingly, depending on the sizes you’re using for this recipe. We really enjoyed these though! I hope you will, too.
Turkey Stuffed Zucchini
- 2 large zucchini or 4 medium zucchini
- ½ small onion – diced
- 3 cloves garlic – minced
- 1 C. + 2 T chicken broth (separated)
- 1.3 lb 93% lean ground turkey (go leaner if you like!)
- 1 egg white
- 1/3 C. grated parmesan cheese
- 1 t. paprika
- 1t. basil
- 1 t. oregano
- ¼ t. cayenne pepper (more or less to taste)
- Salt and pepper
Preheat oven to 400°. Cut zucchini in half lengthwise and use a spoon to remove seeds and flesh leaving about ¼ – ½ inch thickness around. Arrange in a baking dish. Chop the flesh into small pieces.
In a large sauté pan, cook ground turkey over medium heat. Drain fat (if any) and add onion and garlic. Cook for 2-3 minutes. Add chopped zucchini and the 2T. of chicken broth. Add paprika, basil, oregano, cayenne pepper, salt and pepper. Cook another 2-3 minutes.
Remove mixture to a large bowl and let sit until it begins to cool. Once cooled – add parmesan and egg white. Toss well. Using a spoon or measuring cup, fill the hollowed zucchinis with the meat stuffing, pressing firmly. Pour the remaining 1 C. of chicken broth into the bottom of the pan and cover tightly with aluminum foil. Bake for 35 minutes.
Nutritional Info per serving:
220 calories, 30 g. protein, 6 g. carbs
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With the bounty of veggies coming from the farm this time of year, I had a plethora of peppers to eat! (Ya, I just used the word plethora! I try to use it whenever I can!) I decided to stuff a few and call it dinner! So to make it nice and healthy, cause that’s the way I roll, I settled on lean ground turkey and quinoa with which to stuff said peppers. 🙂 And so here is what I did:
- 1 lb. lean ground turkey
- 2-3 cloves of garlic
- 1/2 C. chopped onion
- 1 tsp. cumin
- 1 tsp. paprika
- 1 T. chili powder
- 1/4 t. chipotle chili powder (or cayenne pepper, just something to add a teensy bit of heat)
- salt and pepper to taste
- 3 large bell peppers (any color will do), washed
- 1 C. chicken broth (divided)
- 1/2 c. tomato sauce
- 1 1/2 C. cooked quinoa (follow instructions on package – I cooked mine in broth)
- 1/4 C. reduced fat shredded cheddar cheese
Heat oven to 400°. Spray a large skillet with cooking spray and heat over medium heat. Add onion and garlic to the pan and saute about 2 minutes. Add ground turkey. Season with sea salt, cumin, paprika, chili powder and chipotle and brown meat until cooked through completely. Add tomato sauce and 1/2 C. chicken broth, mix well and simmer on low for about 5 minutes. Mix in cooked quinoa and remove from heat.
Cut the bell peppers in half lengthwise and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it as full as you can. Place all of the pepper halves in the baking dish, and pour the remainder of the broth into the bottom of the pan. Cover tightly with aluminum foil and bake for about 35 minutes. With last five minutes, remove foil, top with cheddar cheese and return to oven until cheese is melted.
We liked ours topped with a little homemade salsa. Good stuff! (get it…”stuff”) 🙂
Nutritional Info per pepper half:
Calories: 242, Fat: 8 g., Carbs: 23 g., Protein: 21 g., Fiber: 3 g.