Stuffed Zucchini with Turkey, Brown Rice and Edamame

Serves 12

Ingredients:
6 medium zucchini (approximately 3 pounds)
2½ teaspoons olive oil
1 medium onion, chopped
1½ medium red pepper, chopped
1½ pound ground white turkey
2 cloves garlic, crushed
1 cup cooked brown rice
1 cup frozen thawed edamame kernels
¾ cup fresh basil, finely chopped
¼ cup tomato sauce
¼ teaspoon ground red pepper
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder

Instructions:
1. Preheat oven to 375°F. Cut stem and flower ends off zucchini.
2. Cut zucchini in half lengthwise, then scoop out the zucchini flesh and seeds using a melon baller (save to use in a vegetable dish) leaving approximately ½ inch of flesh attached to skin. Microwave zucchini 3-4 minutes on high.
3. Heat olive oil in a non-stick pan and sauté the chopped onion and peppers until soft, approximately 5 minutes. Remove and place in a bowl and set aside.
4. Add ground turkey to hot pan and cook until starting to brown. When turkey is about half cooked, add crushed garlic and continue to cook until turkey is well browned, breaking into small pieces. Remove cooked ground turkey to mixing bowl.
5. Add cooked brown rice, edamame, chopped basil, andtomato sauce to turkey and vegetable mixture and gently combine.
6. Add remaining seasonings and mix well.
7. Spray a raosting pan with non-stick spray. Stuff zucchini with approximately ½ cup stuffing mixture.
8. Place stuffed zucchini into roasting pan, stuffing-side up. Roast, uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slight browned. Serve hot.

Serving size: 1 stuffed zucchini half

Nutrition Facts:
Calories: 130
Total Fat: 3.5 gm
Saturated Fat: 1 gm
Monounsaturated Fat: 1 gm
Polyunsaturated Fat: 0 gm
Cholesterol: 35 mg
Protein: 16 gm
Carbohydrate: 10 gm
Dietary Fiber: 2 gm
Sodium: 75 mg

Bonnie R. Giller, MS, RD, CDN, CDE • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569