Southwest Stuffed Zucchini recipe

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Ingredients

2 large zucchini, halved and quartered
1 ¼ pounds lean ground turkey
½ small green bell pepper, finely chopped
¼ onion, finely chopped
1 egg
¼ cup bread crumbs
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®)
2 teaspoons ground cumin
1 teaspoon dried thyme
1 cup salsa
1 cup shredded sharp Cheddar cheese

Nutrition Info

427.4 calories
carbohydrate: 18.3 g
cholesterol: 181 mg
fat: 22.4 g
fiber: 3.9 g
protein: 41.2 g
saturatedFat: 9.3 g
servingSize: -
sodium: 1189.2 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Scoop flesh out of zucchini using a spoon, creating boats.

  3. Mix turkey, green bell pepper, onion, egg, bread crumbs, jalapeno pepper, cilantro, garlic, steak seasoning, cumin, and thyme together in a large bowl. Fill zucchini boats with turkey mixture. Cover with salsa and Cheddar cheese.

  4. Bake in the preheated oven until turkey is no longer pink in the center and zucchini is very tender, about 45 minutes.

Recipe Yield

4 servings

Recipe Note

My picky teens who hate zucchini love this hearty main dish. And I love it because it gives me one more way to use up the overabundance of zucchini from my garden.

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