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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Turkey Stuffed Zucchini Recipe

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This recipe for Turkey Stuffed Zucchini is from The Meyers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Turkey Stuffed Zucchini

4 medium zucchini, halved length wise
1 lb. ground turkey (ground turkey breast is really low in fat)
½ cup chopped onion
2 garlic cloves, minced
1 tbsp margarine
1 medium tomato, chopped
1 tbsp chopped parsley
½ tsp salt
¼ tsp basil
1/8 tsp pepper
½ cup crunchy nutlike cereal (Grapenuts)
2 - 4 oz. plain low fat yogurt or low fat sour cream (according to taste)
Directions:
Directions:
Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for one minute. Drain and place in shallow baking dish.

Sauté turkey, onion and garlic in margarine in skillet for two minutes. Added zucchini pulp, tomato, parsley, salt, basil and pepper. Sauté about five minutes longer or until zucchini is tender.
Add cereal and yogurt or sour cream. Spoon into zucchini shells. Sprinkle with Parmesan or Mozzarella cheese. Bake at 350º for 15 minutes or until shells are tender.

 

 

 

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