How To Make Stuffed Zucchini
This light and healthy stuffed zucchini is loaded with rice, turkey, and more for the best lunch meal! Whip this up in just under two hours.
- 6zucchini,trimmed and halved lengthwise
- 2tspground cinnamon
- 1tspground black pepper
- 14ozchicken broth,2 cans
- 1lbground turkey
- 1½cupsbrown rice,uncooked
- 1tbspgarlic powder
Preheat the oven to 450 degrees F.
Scoop the pulp out of each zucchini half with a spoon and discard.
Arrange the zucchini in a deep glass baking dish.
Stir 1 teaspoon of cinnamon, ½ teaspoon of minced garlic, and ½ teaspoon of pepper into each can of chicken broth.
Combine the turkey, rice, and garlic powder in a large bowl, then mix thoroughly.
Stir in 1 can of seasoned chicken broth.
Stuff each zucchini half with the turkey mixture.
Place the top halves over the bottom halves.
Pour the second can of seasoned chicken broth over the zucchini and into the baking dish. Cover with aluminum foil.
Bake in the oven for 1 hour and 15 minutes until the rice is tender and the zucchini is soft.
Serve, and enjoy!
- Calories: 350.12kcal
- Fat: 8.52g
- Saturated Fat: 2.17g
- Trans Fat: 0.08g
- Monounsaturated Fat: 2.87g
- Polyunsaturated Fat: 2.45g
- Carbohydrates: 46.89g
- Fiber: 4.29g
- Sugar: 6.01g
- Protein: 22.84g
- Cholesterol: 54.15mg
- Sodium: 157.23mg
- Calcium: 75.89mg
- Potassium: 917.47mg
- Iron: 2.75mg
- Vitamin A: 35.61µg
- Vitamin C: 35.41mg
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