Turkey Stuffed Zucchini
Since we have zucchini from our garden coming out our ears, a zucchini recipe seemed appropriate. I adore this recipe not only for the flavor, but also for how healthy it is. I found it on the Weight Watcher recipe site Skinnytaste.com. I’m not familiar with the Weight Watcher’s point system, but seems to me 4 points is pretty low!
Gina posts a number of healthy original recipes that I have made and devoured! This one was no exception.
Servings: 4 (2 halves) • Time: 50 minutes • Points: 4 weight watcher points
- 4 medium zucchini
- 1 tsp butter
- 1/2 small onion, finely diced
- 1 shallot, minced
- 3 cloves garlic, crushed
- 2 tbsp white wine
- 1.3 lb (20.8 oz) ground turkey (99% fat free)
- 1 large egg white
- 1/4 cup grated parmesan cheese
- 1 cup fat free chicken broth
- 2 tbsp seasoned breadcrumbs
- 1 tsp paprika
- 1 tsp fresh chopped rosemary
- 1 tsp garlic powder
- 1 tsp marjoram
- 1 tsp dried basil
- Salt and fresh pepper
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.
In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, garlic powder, marjoram and basil. Mix well and cook another minute.
Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.
Thanks again Gina for the recipe and the use of the photos!