Turkey, bulgur and veggie stuffed zucchini.

My children will eat anything if it’s smothered in cheese. This was a popular meal because they didn’t really mind the zucchini, and I managed to squeeze in tons of veggies (and beans too!) I love bulgur because it has a nice “meaty” texture and it goes really well with ground turkey (lean ground beef would also work well here.)

Beef, Bulgur and Veggie Stuffed Zucchini

Print Recipe

Turkey, Bulgur and Veggie Stuffed Zucchini

Ingredients

4 zucchini
12 ounces 93% lean ground turkey
½ teaspoon olive oil
3 ounces mushrooms
½ cup chopped yellow onion
½ red bell pepper, chopped
2 garlic cloves, minced
⅓ cup uncooked bulgur
1 cup low-sodium chicken broth
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon salt

Instructions

Preheat the oven to 350 °F and spray a 13 x 9 – inch glass baking dish with nonstick spray.
Hollow out the zucchini with a melon baller – we'll put the zucchini innards aside for making tacos later.
Heat the olive oil in a skillet and cook the chopped onions, chopped bell peppers, chopped mushrooms and minced garlic for 5-6 minutes, until soft.
Pour broth into the skillet with the vegetables and add the bulgur. Bring to a boil, then reduce heat and simmer about 10-15 minutes until bulgur is tender
Empty the bulgur and vegetable mixture into a bowl, then cook the ground turkey in the same skillet (you might need some cooking spray to prevent sticking)
Add cumin, chili powder and salt to the turkey, and be sure to cook it until it's no longer pink at all.
Mix the cooked ground turkey and vegetable mixture together.
Arrange the zucchini halves in a baking dish (spray with nonstick spray), and fill the zucchini halves with the turkey and vegetable mixture.
Carefully pour 1 cup of water into the baking dish, taking care not to get the stuffed zucchini too wet. This will create the steam that will cook the zucchini.
Cover the baking dish tightly with aluminum foil, and bake for about 30 minutes until the zucchini is fork-tender.
Remove the foil and sprinkle ounces of grated cheddar cheese and sprinkle over the stuffed zucchini. Return to the oven for 5 more minutes, until cheese is melted.