In the fresh meat case
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Prep Time: 0 min
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Cook Time: 30 min
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Serves 8
- 102
Calories
- 7G
Protein
- 182MG
Sodium
- 1G
Sat.fat
- 2.5G
Sugar
In the fresh meat case
Ingredients
4 zucchini, about 10 inches long
2 tbsp. olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup bulgur, prepared according to package directions
1 egg, beaten
Black and white sesame seeds
Lemon wedges
Cook
Cut each zucchini in half lengthwise. Using a melon baller or a spoon, scoop out the zucchini flesh, leaving about 1/4-inch border intact. Meanwhile, heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground turkey. Cook, stirring occasionally, for 5 minutes or until browned. Add the diced onion, garlic, paprika, cumin, coriander, salt, pepper, cinnamon and nutmeg. Cook, stirring often, for 5 minutes or until onions soften and spices are fragrant. Add the chicken broth; simmer for 5 minutes or until all liquid has evaporated. Stir in parsley and mint; cool slightly.
TIP Add 1/4 teaspoon cayenne pepper to the skillet with the other spices for a dish with some heat. Try using cooked quinoa in place of bulgur.
Cook
Cut each zucchini in half lengthwise. Using a melon baller or a spoon, scoop out the zucchini flesh, leaving about 1/4-inch border intact. Meanwhile, heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground turkey. Cook, stirring occasionally, for 5 minutes or until browned. Add the diced onion, garlic, paprika, cumin, coriander, salt, pepper, cinnamon and nutmeg. Cook, stirring often, for 5 minutes or until onions soften and spices are fragrant. Add the chicken broth; simmer for 5 minutes or until all liquid has evaporated. Stir in parsley and mint; cool slightly.
TIP Add 1/4 teaspoon cayenne pepper to the skillet with the other spices for a dish with some heat. Try using cooked quinoa in place of bulgur.
Grill
Preheat the grill or grill pan to medium; lightly coat the grate with cooking oil. Add the bulgur and egg to the turkey mixture; mix thoroughly. Stuff into zucchini halves. Grill, covered, for 10 minutes or until zucchini is tender and stuffing is heated through.
TIP Don't feel like grilling? You can also bake stuffed zucchini halves in oven for 10-15 minutes at 350°F.
Grill
Preheat the grill or grill pan to medium; lightly coat the grate with cooking oil. Add the bulgur and egg to the turkey mixture; mix thoroughly. Stuff into zucchini halves. Grill, covered, for 10 minutes or until zucchini is tender and stuffing is heated through.
TIP Don't feel like grilling? You can also bake stuffed zucchini halves in oven for 10-15 minutes at 350°F.
Serve
Sprinkle with sesame seeds and serve with lemon wedges.
TIP Serve stuffed zucchini as a side dish or with a mixed green salad for a healthy main dish.
Serve
Sprinkle with sesame seeds and serve with lemon wedges.
TIP Serve stuffed zucchini as a side dish or with a mixed green salad for a healthy main dish.
Bulgur and Turkey Stuffed Zucchini
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