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Italian Turkey-Stuffed Zucchini

Yield 2 servings.


  • 2 medium zucchini
  • Olive oil-flavored vegetable cooking spray
  • 1/4 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1/4 pound freshly ground raw turkey
  • 1 ounce lean cooked ham, chopped
  • 1/4 cup fine, dry breadcrumbs
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried crushed red pepper
  • 2 tablespoons grated Asiago cheese, divided
  • 1 cup commercial low-sodium spaghetti sauce

Nutrition Information

  • calories 254
  • caloriesfromfat 23 %
  • fat 6.6 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24 g
  • carbohydrate 26.9 g
  • fiber 0.0 g
  • cholesterol 49 mg
  • iron 0.0 mg
  • sodium 488 mg
  • calcium 0.0 mg

How to Make It

  1. Cut zucchini in half lengthwise, leaving stems intact. Carefully remove pulp, leaving 1/4-inch-thick shells. Dice pulp, and set aside; reserve shells.

  2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini pulp, onion, and garlic; saute 5 minutes. Transfer zucchini mixture to a medium bowl, and set aside.

  3. Combine turkey and ham in skillet; cook over medium heat until turkey is browned, stirring until it crumbles. Combine turkey mixture, zucchini mixture, breadcrumbs, basil, peppers, and 1 teaspoon cheese, stirring well. Spoon turkey mixture evenly into reserved zucchini shells. Spoon spaghetti sauce into bottom of an 8-inch square baking dish; place stuffed zucchini shells over sauce. Sprinkle remaining cheese evenly over zucchini shells. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes.

Cooking Light Light Cooking for Two