Italian Turkey-Stuffed Zucchini

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 23%
  • Fat: 6.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24g
  • Carbohydrate: 26.9g
  • Fiber: 0.0g
  • Cholesterol: 49mg
  • Iron: 0.0mg
  • Sodium: 488mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  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.
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