Since zucchini is in season right now and many of you probably have it growing like crazy, here is another recipe for stuffed zucchini.  I hope you like it.  I did use ground turkey, (the recipe is based on using 7% ground beef but you could also use ground ground pork, combination, textured vegetable protein or grains like barley or brown rice.  It is delicious over whole wheat pasta or spaghetti squash.  You could also add a little marinara sauce to the top of it.  I have also used feta cheese in place of the mozzarella or fat free cheese.  To get started you will need the following items:

 

8 ounces ground beef (7% or less)

1/2 onion, diced

1 to 1 1/2 cups beef broth (if the zucchini are large you may need the extra 1/2 cup)

1 to 2 teaspoons of fresh chopped basil

2 to 3 cloves minced garlic plus 1 more for later use

approximately 2 pounds of zucchini or 2 large

2 to 3 plum tomatoes, chopped

more fresh basil

1/3 cup low fat mozzarella or fat free cheese

1/4 cup (broth reserved from cooking the squash)

2 teaspoons cornstarch

 

Split the zucchini in half.  To a skillet, add the beef broth, garlic and fresh basil and bring to a boil.  Add the zucchini halves, cover, lower heat to low, steam for approximately 3 to 5 minutes.  You don’t want to overcook the squash.  When the zucchini is done, cool slightly, remove and scoop out the flesh, leaving a 1/4”thick wall and put the chopped zucchini flesh in a bowl.

 

Reserve 1/4 cup of the broth.  Add the cornstarch to the reserved broth and set aside.  

 

In the skillet saute the onion for 2 minutes, (you should have broth left to do this saute)salt a little and add the meat, the additional clove of minced garlic and saute until the meat is no longer pink and the onions are soft.  Season with salt and pepper.

 

Add the tomatoes and cheese and a little more fresh basil.  

 

Fill the zucchini halves with the meat mixture.  You can put under the broiler to melt the cheese, if necessary.  Serve with pasta (if using) with some marinara sauce or not.  

 

Per serving:  245 calories 14g fat and 3.9g of fiber.  

TIP:  Zucchini can be cooked ahead. The cooked zucchini can also be stuffed ahead then broiled just before serving.