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
- 6 medium zucchini
- 1 pound lean ground turkey
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 1-1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup salad croutons, coarsely crushed
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 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. Yield: 6 servings.
Originally published as Turkey Sausage Zucchini Boats in Simple & Delicious June/July 2015
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Reviewed Dec. 21, 2015
"Fairly simple to make and they turned out tasty!"