Fresh, great for you, filling, what else could you ask for!!!! Even if you don't think you like vegetables, PLEASE give them another try. I didn't like onions & peppers, eggplant, zucchini ( unless it was fried or in the bread form). Now I eat them....well.....ALL DAY!!!!! I LOVE vegetables. I love the way I feel when I eat them, satisfied & full! Its the fruit~vegetable challenge weeks at Weight Watchers. I love this time , I always try to find a new fruit~ veggie or a new way to have them served. Nikki at class had this recipe, I was going to add it last week but wanted to wait for this weeks challenge. Do this with me. Challenge yourself to try something new this week. It doesn't have to be everyday, just try a new idea!! I will post a new fruit or vegetable recipe each day to hopefully inspire all of us!!!
Good Luck!
Turkey Stuffed Zucchini
Gina's Weight Watcher Recipes
Servings: 4 (2 halves) • Time: 50 minutes • Points: 4 ww points
4 medium zucchini
1 tsp butter
1/2 small onion, finely diced
1 shallot, minced
3 cloves garlic, crushed
2 tbsp white wine
1.3 lb (20.8 oz) ground turkey (99% fat free)
1 large egg white
1/4 cup grated Parmesan cheese
1 cup fat free chicken broth
2 tbsp seasoned breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.
In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, garlic powder, marjoram and basil. Mix well and cook another minute.
Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add Parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes
Gina's Weight Watcher Recipes
Servings: 4 (2 halves) • Time: 50 minutes • Points: 4 ww points
4 medium zucchini
1 tsp butter
1/2 small onion, finely diced
1 shallot, minced
3 cloves garlic, crushed
2 tbsp white wine
1.3 lb (20.8 oz) ground turkey (99% fat free)
1 large egg white
1/4 cup grated Parmesan cheese
1 cup fat free chicken broth
2 tbsp seasoned breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.
In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, garlic powder, marjoram and basil. Mix well and cook another minute.
Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add Parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes
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