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
Turkey Sausage Zucchini Boats
Turkey Sausage Zucchini Boats
Prep Time
30 min
Cook Time
35 min
Yield
6 servings
Ingredients
- 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 shredded part-skim mozzarella cheese, divided
Directions
- 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
2 stuffed zucchini halves: 240 calories, 11g fat (4g saturated fat), 63mg cholesterol, 556mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
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