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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.3
  • Total Fat: 19.7 g
  • Cholesterol: 82.0 mg
  • Sodium: 521.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 26.4 g

View full nutritional breakdown of Stuffed Summer Squash & Zucchini calories by ingredient
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Stuffed Summer Squash & Zucchini

Submitted by: LIVELOVELAUGH-


Number of Servings: 4

Ingredients

    1 large or 2 medium yellow summer squash (about 8 oz)
    1 large or 2 medium zucchini (about 8 oz)
    3 Tbsp olive oil
    1 onion, chopped
    1 lb. lean ground turkey
    1 cup chopped fresh tomatoes
    1/2 cup canned low-sodium or organic chicken broth
    2 tsp chopped fresh thyme
    salt and pepper, to taste
    1/3 cup dry italian style bread crumbs
    2 Tbsp grated parmesan cheese

Directions

Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash and zucchini in half lengthwise; place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove; pat dry. Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Arrange snugly in a large, lightly oiled ovenproof baking dish. Warm 1 Tbsp oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, 2 to 3 minutes. Stir in tomatoes, broth and thyme. Increase heat to high and cook, stirring often, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to 7 minutes. Season with salt and pepper. Preheat oven to 425 degrees. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 2 Tbsp. olive oil. Bake until golden brown on top, about 20 minutes. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYDUNN.






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