Contributed By: mtoll
Personal recipe
Mild tasting and cheesy stuffed zuchinni. Can also be used to stuff peppers
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Origin: American
Special Features: Make Ahead
Meal Type: Entree
Ingredients
4 Large zuchinni cut in half and hallowed out
1/2 pound Ground turkey
1 Small onion, chopped
1 Garlic clove, minced
2 tablespoons Butter or margarine
1 tablespoon Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Milk
1/2 cup Chopped tomato
4 tablespoons Shredded cheddar cheese, divided
Preparation
In a large saucepan, cook zuchinni in boiling water for 2-3 minutes. Drain and rinse with cold water; set aside
In skillet, cook turkey, onion and garlic over medium heat until meat is no longer pink; drain and set aside.
In the same skillet, melt butter. Stir in flour, salt, and pepper until smooth. Gradually add milk and bring to a boil. cook and stir for 1-2 minutes or until thickened.
Return turkey to skillet. Stir in tomato and 2 tablespoons cheese; heat through.
Spoon mixture into the vegetables. Sprinkle the remaining cheese on top.
Place in a greased baking dish. Cover and bake at 350 degrees for 25-30 minutes or until vegetables are tender and filling is hot.
Cook's Notes
Recipe was originally for stuffed peppers, but my family prefers zuchinni.
You can use the bottled garlic instead of fresh to save on time.
You can substitute the cheddar cheese for a low-fat shredded cheese.
Nutrition Information