Southwest Stuffed Zucchini Food

SOUTHWEST STUFFED ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Scoop flesh out of zucchini using a spoon, creating boats.
• Mix turkey, green bell pepper, onion, egg, bread crumbs, jalapeno pepper, cilantro, garlic, steak seasoning, cumin, and thyme together in a large bowl. Fill zucchini boats with turkey mixture. Cover with salsa and Cheddar cheese.
• Bake in the preheated oven until turkey is no longer pink in the center and zucchini is very tender, about 45 minutes.

SOUTHWEST ZUCCHINI BOATS

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells., Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells., Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired.

LOW FAT STUFFED ZUCCHINI BOATS

Steps:

• Slice the zucchini lengthwise. Scoop out the pulp and chop it. (This is the hardest part, and I've never come up with an easy way to do it.).
• In a large skillet, heat the olive oil over medium-high heat. Add the scallions and garlic, and saute for 3 minutes. The add the zucchini pulp and saute another 3 minutes. Drain the mixture in a colander and set aside.
• In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp.
• Pour the tomato sauce into the bottom of a 9x13 inch baking dish. Place the zucchini boats in the sauce.
• In a large bowl, combine the turkey-zucchini mixture, the egg, breadcrumbs, crushed red pepper, basil and oregano, or any other combination of Italian seasonings you prefer. (You can also use seasoned breadcrumbs if you like.) Mix well and spoon into the zucchini boats. Top with parmesan cheese.
• Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more.

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

SOUTHWEST ZUCCHINI BOATS

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat.
• Scoop out pulp, leaving 1/4-inch shells.
• Place shells in an ungreased 3-quart microwave-safe dish.
• Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
• Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
• Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese.
• Spoon into zucchini shells.
• Microwave, uncovered, on high for 4 minutes.
• Sprinkle with remaining cheese.
• Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender.
• Serve with sour cream, if desired.