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Nutrition Facts
Serving Size 1 (156g) Recipe makes 6 servings The following items or measurements are not included below: 4 leaves fresh sage
Calories 243
Calories from Fat 141		(58%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.1g
Cholesterol 66mg		22%
Sodium 322mg		13%
Potassium 285mg		8%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 1.5g	5%
	Sugars 2.6g
Protein 16.8g		33%
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Stuffed Zucchini

Recipe #93996 | 40 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 22, 2004

This is stuffed with Turkey, and all kinds of good things.

SERVES 6 (change servings and units)

Ingredients

3-9 ounces zucchini, each cut lengthwise and hollowed out
1 tablespoon olive oil
1 clove garlic, minced
1 cup onion, diced
10 ounces ground turkey
4 leaves fresh sage, chopped
1/3 cup salsa
1/3 cup cooked brown rice
1/2 cup shredded cheddar cheese
1/2 cup frozen green pea
1 teaspoon chili pepper
1 cup grated cheddar cheese, for topping

Directions

1
Saute onions and garlic in olive oil, add groung turkey when browned add rest of ingredients.
2
Stir till cheese is melted.
3
Mound on top of cut zucchini and sprinkle grated cheese on top of each stuffed zucchini.
4
Place on a sheet pan and bake in oven at 350 degrees for 20-25 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: cknick

On Apr 5, 2006

Great! Made a couple of substitutions-cilantro for the sage, corn for the peas and diced green chilis for the chili peppers. Baked for 35 minutes. This will be ideal for summer when the garden is overflowing with zucchini!

1 person found this review helpful

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From: chirospasm

On Mar 11, 2006

The zucchini turned out tender, but the sage did not mix well with the other ingredients. A fine recipe, but overall I simply did not care for the taste.

1 person found this review helpful

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From: Lorac

On Jul 15, 2004

Excellent! This is the first time I did not precook zucchini before stuffing it. The squash was crispy tender, bright green and not bitter from overcooking. The stuffing had a delightful combination of flavors and colors. I made the recipe as directed using 4 - 7 oz squashes and baked them for 25 minutes. Great recipe!

2 people found this review helpful

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From: Mysterygirl

On Apr 1, 2007

Not being a fan of sage, I followed the lead of one of the other reviewers and subbed cilantro which went nicely with the salsa. I made these up a day ahead and just reheated for dinner which worked out very well. THanks for posting.

1 person found this review helpful

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