Mexican Stuffed Zucchini
Cut each zucchini in half lengthwise. Hollow out the center of the zucchini halves with a small spoon, leaving at least 1/4 inch shell on each half. Mince the scooped out the zucchini and set aside 1/2 cup to add to the meat filling, (drain and squeeze out excess moisture out) Discard the remaining flesh or save to use in something else. Place zucchini halves in boiling water and cook 1 minute. Remove from water.
Brown ground turkey in a large skillet, breaking up into small bits while it cooks. When browned add the spices and mix well. Add the onion, poblano pepper, drained minced zucchini, tomato sauce, remaining salsa and water. Stir and cover, simmer on low for about 20 minutes.
Using a spoon, place a generous 1/3 cup of meat mixture in zucchini halves, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake for 35 minutes until cheese is melted and zucchini flesh is cooked through. Garnish with cilantro and serve with salsa if desired on the side.
Per Serving (1 stuffed zucchini half): 135 Calories; 5g Fat (35.3% calories from fat); 1g Saturated Fat; 15g Protein; 7g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 477mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.
Per Serving (2 stuffed zucchini halves): 270 Calories; 10g Fat (35.3% calories from fat); 2g Saturated Fat; 29g Protein; 14g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol; 954mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.
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