Middle-Eastern Stuffed Zucchini

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.6
  • Total Fat: 1.5 g
  • Cholesterol: 30.0 mg
  • Sodium: 660.7 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 19.9 g

View full nutritional breakdown of Middle-Eastern Stuffed Zucchini calories by ingredient
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Number of Servings: 6


    6 medium-small zucchini
    1 pound extra lean ground turkey
    1 cup brown rice
    1 cup tomato sauce
    6 small cloves garlic
    1 tsp. salt


ash rice in cold water and steam-cook for 15 minutes and allow to cool to room tempurature.
Peal and chop three cloves garlic very fine
Mix turkey, chopped garlic and rice into well-mixed mash along with half the teaspoon salt
Core the zucchinis from stem end with vegetable corer, reserving the tough stem pieces
Fill zuccinis with turkey-rice mash carefully to full without packing.
Plug open holes with stem ends reserved earlier.
Place carefully in well-balanced layers in medium stock pot.
Peel and slice remaining 3 cloves garlic over zucchinis and sprinkle all with remaining half teaspoon salt.
Pour tomato sauce into pot and add water to cover all.
Cover zucchini with plate to keep from floating. You can add an upside-down bowl over the plate if zucchinis keep trying to rise and cover all with the lid of the stockpot.
Cook at a simmer for 30-40 minutes, watching that zucchini not get over-cooked as it will fall apart.

Number of Servings: 6

Recipe submitted by SparkPeople user TRESEDA.

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