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841 -- TURKEY STUFFED ZUCCHINI

4 med. zucchini, halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.)
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or
Grapenuts)
1 (8 oz.) container plain low-fat
yogurt
Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in
boiling water to cover for 1 minute. Drain and place in shallow baking dish.
Saute turkey, onion, and garlic in margarine in skillet for 2 minutes. Add
chopped pulp, tomato, parsley, salt, basil, and pepper. Saute about 5 minutes
longer or until zucchini is tender. Add cereal and 1/2 cup of the yogurt.
Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are
tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley,
if desired. Yield: 4 servings.
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