How to Make Low-Fat Stuffed Zucchini

Stuffed zucchini is low-calorie

When you and your family are leading a healthy lifestyle, it is important to continually find creative recipes that will add variety to your diet. Zucchini is a low-calorie vegetable that can be served as a meal or side dish. One way to prepare this summer squash without deviating from your low-fat diet is stuffing and cooking it with lean ingredients.

Things You'll Need

• Cookie sheet
• Foil
• Nonstick cooking spray
• Six zucchini, medium
• Melon baller
• 1 tsp extra virgin olive oil
• 1/2 cup chopped onion
• 1 lb lean ground turkey (99 percent fat free)
• 3 cloves garlic, minced
• 1/2 c. mushroom, diced
• 8 oz can dice tomato
• ¼ c. grated low-fat parmesan cheese
• Salt
• Dried oregano
• Dried basil
• Pepper

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line a cookie sheet with foil. Coat the foil with nonstick cooking spray and set it aside.

3. Chop the onion and dice the mushrooms. Mince the cloves of garlic and set them aside.

4. Clean the zucchini thoroughly. Cut each of them lengthwise in half using a sharp knife. Scoop the inside flesh of each of the zucchini with a melon baller. Stop scooping when there is a quarter inch of thickness remaining. Place the zucchini shells on the prepared cookie sheet and set it aside.

5. Chop the scooped-out zucchini. Add a teaspoon of olive oil to a large skillet and heat at medium or medium-high. Saute the chopped onion until it's translucent and then add the chopped zucchini. Add a pinch of salt and saute it for 3 to 4 minutes. Drain the zucchini of any liquid and place it into a mixing bowl.

6. Place the ground turkey into the empty skillet and cook it with the garlic and mushrooms. Add a can of diced tomatoes once the turkey has cooked completely and season with oregano, salt, basil and pepper to taste. Allow it to simmer for 15 to 20 minutes.

7. Spoon the turkey mixture into the mixing bowl. Use a slotted spoon to drain the remaining liquid from the tomatoes. Combine the turkey with the zucchini gently and stir in the Parmesan cheese.

8. Stuff each zucchini shell with with a heaping mound of the squash and turkey filling. Cover them with foil and bake it for 35 to 40 minutes.

References

• Italian Food.com: Low Fat Stuffed Zucchini
• Group Recipes: Ground Beef Stuffed Zucchini Bake