Stuffed zucchini

Use gorgeous summer season squash as the base for this baked dish stuffed with ground turkey, veggies, herbs and spices.


  • one huge yellow summer season squash (about 8 oz.)
  • one big zucchini (about eight oz.)
  • three tablespoons olive oil
  • 1 onion, chopped
  • one pound lean ground turkey
  • 1 cup chopped fresh or canned tomatoes
  • one/two cup canned lower-sodium chicken broth
  • two teaspoons chopped fresh thyme
  • Salt and pepper
  • one/three cup dry Italian-type bread crumbs
  • 2 tablespoons grated Parmesan

Dietary Info

  • Calories 350
  • Excess fat 21g
  • Satfat 5g
  • Protein 25g
  • Carbohydrate 15g
  • Fiber 3g
  • Cholesterol 92mg
  • Sodium 696mg

How to Make It

Fill a bowl with ice water. Carry a pot of salted water to a boil. Minimize squash and zucchini in half lengthwise place in boiling water. Deliver back to a boil cook right up until slightly softened, 5 minutes. Transfer squash to ice water. Awesome for 2 minutes. Remove pat dry.

Scrape out seeds and stringy pulp from every squash half, leaving a big cavity for stuffing. Arrange snugly in a huge, lightly oiled ovenproof baking dish.

Warm 1 Tbsp. oil in a massive skillet more than medium-higher heat. Include onions and cook, stirring frequently, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, two to 3 minutes. Stir in tomatoes, broth and thyme. Boost heat to high and cook, stirring frequently, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to seven minutes. Season with salt and pepper.

Preheat oven to 425°F. Place equal quantities of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture above squash and drizzle with 2 Tbsp. olive oil. Bake until finally golden brown on best, about twenty minutes.

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