Zucchini Boats With Turkey N Stuffing Recipes
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 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
ZUCCHINI BOATS WITH TURKEY 'N' STUFFING
Trust us, you don't want to miss these zucchini boats! These Zucchini Boats with Turkey 'N' Stuffing make a family-pleasing dish any night of the week.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Scoop out seeds and flesh from centers of zucchini halves; discard. Place shells on foil-covered rimmed baking sheet.
- Mix turkey, stuffing mix, Parmesan, egg and ketchup. Press into zucchini shells; top with pasta sauce and mozzarella.
- Bake 25 min. or until filling is done (165ºF).
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
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- Slice the zucchini in half lengthwise. Using a spoon or melon baller, scoop out the flesh from the center, leaving a ¼-inch shell around the edges. Save the zucchini flesh in a bowl for later. Arrange the zucchini halves in a large baking dish and spray them with olive oil. Bake in the oven for 20 minutes until slightly softened. Remove from oven.
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- From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
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