Stuffed Zucchini and Red Peppers ala Giada

I always enjoy watching Giadi De Laurentiis’ cooking shows, even though she often uses more fat or salt than I can eat on my restricted diet. But this recipe for stuffed zucchini and peppers caught my eye because it uses ground turkey instead of ground beef.

True, it calls for dark meat turkey, which is the highest inf at of any turkey meat. But you can easily substitute lean to extra lean ground turkey to cut the fat substantially.

Zucchini on the gas grill, basted with olive oil and Italian spices.
I normally grill zucchini but I may try stuffing them next.

Having ketchup in here surprised me too, I’d say use it or not to your taste and if you do use it, use a salt-free, low-sugar variety.

So, the ingredients:

2 tablespoons olive oil

1 small onion, grated

1/4 cup chopped fresh Italian parsley leaves

1 large egg

3 tablespoons ketchup

3 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup grated Pecorino Romano

1/4 cup dried plain bread crumbs

1 pound ground turkey, preferably dark meat

2 zucchini, ends removed, halved lengthwise and crosswise

1 short orange bell pepper, halved and seeded

1 short red bell pepper, halved and seeded

1 short yellow bell pepper, halved and seeded

1 1/2 cups marinara sauce

 

  1. And the instructions:
  2. Preheat the oven to 400 degrees F.
  3. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs.
  4. Mix in the turkey. Cover and refrigerate the turkey mixture.
  5. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
  6. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

The Food Network site has a video for those who learn better by watching, enjoy.

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