It has been a LONG time since I have posted (well, long by my standards). It was a rough week last week. In 5 days I had to go to 5 doctor's appointments...3 for my daughter, 1 for my son and 1 for me. It was draining. We relied on Subway, peanut butter and jelly and, even, *shudder* Taco Bell (in college, we called it Taco Hell).
But, today, I am back!! I was tempted not to cook. I have had a headache all day...it's hotter than Hades here....I had a frustrating visit at the eye glasses store....but I am persevering. My family deserves a home cooked meal and so I will make a home cooked meal.
As is typical of me, I am trying something new and different. I came across this recipe on Skinny Taste's website and was intrigued. I do not know about your family, but mine love zucchini and my husband is on a diet...this seemed to fit the bill for a great dinner.
Now, this recipe made me a bit nervous, so, for the most part, I stuck with the recipe as stated. I discovered I did not have marjoram (I could've sworn I did). I did not measure the seasonings and just eyeballed it. Other than that, I followed the recipe to the letter.
Upon first biting into this dish there was oooos and aaaas all the way around. Everyone LOVED it. The kids and I look forward to eating leftovers tomorrow. This was a MUST HAVE and will enter into a regular rotation. I think this will, also, be a good stuffing for bell peppers. MAKE THIS....YOU WILL NOT REGRET IT!!
Turkey Stuffed Zucchini
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 halves • Old Points: 4 pts • Points+: 5 pts
Calories: 214.8 • Fat: 4.6 g • Protein: 31.6 g • Carb:11.0 g • Fiber: 2.9 g
Ingredients:
Directions:
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.
In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cookuntil it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.
Place turkey meat in a large mixing bowl and set aside to cool. When cooled, addparmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.
But, today, I am back!! I was tempted not to cook. I have had a headache all day...it's hotter than Hades here....I had a frustrating visit at the eye glasses store....but I am persevering. My family deserves a home cooked meal and so I will make a home cooked meal.
As is typical of me, I am trying something new and different. I came across this recipe on Skinny Taste's website and was intrigued. I do not know about your family, but mine love zucchini and my husband is on a diet...this seemed to fit the bill for a great dinner.
Now, this recipe made me a bit nervous, so, for the most part, I stuck with the recipe as stated. I discovered I did not have marjoram (I could've sworn I did). I did not measure the seasonings and just eyeballed it. Other than that, I followed the recipe to the letter.
Upon first biting into this dish there was oooos and aaaas all the way around. Everyone LOVED it. The kids and I look forward to eating leftovers tomorrow. This was a MUST HAVE and will enter into a regular rotation. I think this will, also, be a good stuffing for bell peppers. MAKE THIS....YOU WILL NOT REGRET IT!!
Turkey Stuffed Zucchini
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 halves • Old Points: 4 pts • Points+: 5 pts
Calories: 214.8 • Fat: 4.6 g • Protein: 31.6 g • Carb:11.0 g • Fiber: 2.9 g
Ingredients:
- 4 (6 oz each) medium zucchini
- 1 tsp butter
- 1/2 small onion, finely diced
- 1 shallot, minced
- 3 cloves garlic, crushed
- 1 oz white wine
- 1.3 lb (20.8 oz) ground turkey (99% fat free)
- 1 large egg white
- 1/4 cup grated parmesan cheese
- 1 cup fat free chicken broth
- 2 tbsp whole wheat seasoned breadcrumbs
- 1 tsp paprika
- 1 tsp fresh chopped rosemary
- 1 tsp garlic powder
- 1 tsp marjoram
- 1 tsp dried basil
- Salt and fresh pepper
Directions:
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.
In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cookuntil it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.
Place turkey meat in a large mixing bowl and set aside to cool. When cooled, addparmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.
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