Zucchini, Bulgur, Turkey Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 277.3
- Total Fat: 9.7 g
- Cholesterol: 65.4 mg
- Sodium: 265.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 6.8 g
- Protein: 24.4 g
View full nutritional breakdown of Zucchini, Bulgur, Turkey Bake calories by ingredient
Introduction
This meal can be made either as a casserole or as stuffed zucchini. The zucchini have to be rather large in order to be stuffed but by dicing the zucchini and mixing in a casserole dish, the same flavors can be achieved. The mix almost gives a feeling of sausage instead of ground turkey and Italian seasoning. Turkey sausage (out of the casing and treated like ground meat) can be substituted and the seasoning left out if desired. This meal can be made either as a casserole or as stuffed zucchini. The zucchini have to be rather large in order to be stuffed but by dicing the zucchini and mixing in a casserole dish, the same flavors can be achieved. The mix almost gives a feeling of sausage instead of ground turkey and Italian seasoning. Turkey sausage (out of the casing and treated like ground meat) can be substituted and the seasoning left out if desired.Number of Servings: 6
Ingredients
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6 Cups Diced Zucchini or 2 very large zucchini (upwards of 3 lbs)
16 ounces Lean Ground Turkey
1 cup Uncooked Bulgur Wheat
1/2 cup Parmesan Cheese
2 ounces Mozzarella
1-2 Tablespoons Italian Seasoning
Directions
1) Soak bulgur wheat in water at least 30 minutes prior to use.
2) Preheat oven to 350º. Place ground turkey in pan on medium heat. Cook until no longer pink.
3) While the turkey is cooking, begin preparing the zucchini by slicing off the top third of the zucchini lengthwise (or dice zucchini in 1 inch cubes if making casserole). Dice a small amount of zucchini tops to be added to stuffing. Place the rest aside for use in another dish.
4) Core out the seeds from the zucchini using an ice cream scoop. Dispose of seeds. Place zucchini hulls in glass baking dish.
5) Remove turkey from heat and let cool briefly. Drain water from bulgur wheat and mix with ground turkey after along with the parmesan cheese. Season with Italian Seasoning to taste.
6) Carefully spoon the mix into the zucchini hulls.
7) Put approximately 1/2 cup water in the dish for steam and cover with foil. Place in oven for 25 minutes.
8) Remove from oven and top with mozzarella. Return to oven uncovered until cheese melts, about 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SUGIRL06.
2) Preheat oven to 350º. Place ground turkey in pan on medium heat. Cook until no longer pink.
3) While the turkey is cooking, begin preparing the zucchini by slicing off the top third of the zucchini lengthwise (or dice zucchini in 1 inch cubes if making casserole). Dice a small amount of zucchini tops to be added to stuffing. Place the rest aside for use in another dish.
4) Core out the seeds from the zucchini using an ice cream scoop. Dispose of seeds. Place zucchini hulls in glass baking dish.
5) Remove turkey from heat and let cool briefly. Drain water from bulgur wheat and mix with ground turkey after along with the parmesan cheese. Season with Italian Seasoning to taste.
6) Carefully spoon the mix into the zucchini hulls.
7) Put approximately 1/2 cup water in the dish for steam and cover with foil. Place in oven for 25 minutes.
8) Remove from oven and top with mozzarella. Return to oven uncovered until cheese melts, about 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SUGIRL06.
Member Ratings For This Recipe
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