- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 361.2
- Total Fat: 20.4 g
- Cholesterol: 90.1 mg
- Sodium: 855.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 4.3 g
- Protein: 31.8 g
Chili-Beef-Stuffed ZucchiniSubmitted by: SHASHEE71
IntroductionI found this little gem in Everyday with Rachael Ray magazine and had to share! It was so delicious!!! I made a few healthier choices than what the recipe actually called for. I found this little gem in Everyday with Rachael Ray magazine and had to share! It was so delicious!!! I made a few healthier choices than what the recipe actually called for.
4 zucchini (about 2 pounds), halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 pound ground turkey
1 teaspoon ground cumin
salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalapeno chiles, finely chopped
One 8 oz bag Mexican style reduced fat shredded cheese
Arrange the zucchini cut side up in a baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.
2 Meanwhile, in a medium skillet, heat the olive oil over medium high heat. Add the onion and cook until softened, about 3 minutes. Add the ground turkey and cumin and cook, breaking the meat up until just browned, about 4 minutes; season with salt and pepper. Stir in tomatoes and pickled jalapenos.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top.
Bake uncovered until the cheese is melted, about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SHASHEE71.