This is for perfect those times when you don’t
get back to check the garden as often as you should and find a couple of
zucchini that would make great softball bats. Discard the seeds and any center
part of the squash that has gotten hard or stringy and put the rest of what you
scoop out into the filling.
ingredients
- 3 large zucchini
- 1 1/4 pounds (570 g) ground turkey
- 1 cup (160 g) onion, chopped
- 1 teaspoon garlic, crushed
- 2 cups (360 g) no-salt-added tomatoes
- 1 1/2 cups (293 g) brown rice, cooked or (236 g) small whole wheat pasta
- 1 teaspoon dried basil
- 3 ounces (85 g) Swiss cheese, shredded
- Cut the zucchini is half lengthwise. Scrape out the center, leaving a thickness of about a half inch (1.3 cm). Discard the seeds and chop the remainder. Cook the ground turkey, onion, and garlic in a large skillet until meat is done. Stir in tomatoes, rice or pasta, and basil. Cook the zucchini in boiling water until it begins to soften. Drain and place in baking pan. Divide the filling between the zucchini. Place a 1/2 ounce (15 g) of cheese on top of each. Place under broiler until cheese is melted and bubbly.
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Each with: 349 Calories (34% from Fat, 45% from Protein, 22% from Carb); 39 g Protein; 13 g Total Fat; 7 g Saturated Fat; 3 g Monounsaturated Fat; 2 g Polyunsaturated Fat; 19 g Carb; 2 g Fiber; 4 g Sugar; 329 mg Phosphorus; 332 mg Calcium; 148 mg Sodium; 732 mg Potassium; 824 IU Vitamin A; 17 mg Vitamin C; 98 mg Cholesterol
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