TURKEY SAUSAGE ZUCCHINI BOATS
When I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. -Stephanie Cotterman, West Alexandria, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp., In a large skillet, cook turkey, onion, celery, garlic and seasonings over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles. Stir in croutons, 1/2 cup cheese and zucchini pulp. Spoon into zucchini shells., Transfer to two ungreased 13x9-in. baking dishes; add 1/4 in. water. Bake, covered, 30-35 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 556mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
TURKEY-STUFFED ZUCCHINI BOATS
Provided by Robin Miller : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside.
- In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats.
- Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto.
- In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
- In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.
- Cook and drain orzo according to package directions. Toss with pesto and serve.
TURKEY ZUCCHINI BOATS
Healthy, colorful and delicious, these are an amazing way to use up your leftover turkey. VIDEO https://youtu.be/njWseO35jU0
Provided by CLUBFOODY
Categories Thanksgiving
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF/190ºC and lightly grease a baking dish: set aside.
- Slice zucchinis in half lengthwise and scoop the flesh out with a melon baller, leaving about ¼-inch from the edges - reserve the flesh for other recipes. Place zucchini boats on the prepared baking dish; set aside.
- In a medium saucepan over medium heat, add oil and when hot, add onions and celery; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Stir in mushrooms and cook for 4 minutes. Add garlic and quickly sauté for 1 minute. Add cooked turkey, marinara sauce, Italian seasoning and sharp Cheddar cheese; stir until the ingredients are well blended.
- Remove from the heat and add breadcrumbs and parsley; stir well and taste and adjust if necessary.
- Evenly stuff the prepared zucchini half cavities. Sprinkle on Parmesan cheese to cover the filling and dust with smoked paprika. Wrap the dish with foil and transfer to the preheated oven; bake for 35 minutes.
- 25 minutes later, remove the foil and continue baking for the remaining 10 minutes.
- Remove from the heat and let it sit 5 to 10 minutes before serving. Yields 6 zucchini halves.
Nutrition Facts : Calories 295.6, Fat 14, SaturatedFat 6, Cholesterol 58.9, Sodium 654.4, Carbohydrate 18.3, Fiber 3.5, Sugar 9.8, Protein 24.1
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