Stuffed Zucchini
Source of Recipe
unknown
List of Ingredients
2 lb zucchini (about 4)
2/3 cup chicken broth, divided
2 cloves garlic, minced
2 tbsp chopped fresh basil or 1 tsp dried basil
2 tbsp cornstarch
1/2 lbs extra-lean ground turkey
1 medium tomato, coarsely chopped
1/3 cup fat free or part-skim mozzarella cheeseRecipe
Preheat broiler. Halve zucchini lengthwise. In a large skillet, bring 1/3 cup of hte broth, garlic and basil to a boil over medium-high heat.
Add zucchini halves, skin side up. Cook for 5 minutes. Remove the zucchini. Cool slightly.
Use a spoon to scoop flesh, leaving a shell. Chop flesh. In a small bowl combine remaining 1/3 cup broth with cornstarch.
In same skillet cook and stir turkey until no longer pink. Add chopped zucchini and cornstarch mixture. Cook and stir until thickened. Add tomato; heat through.
Place zucchini shells on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil 2 to 3 minutes or until cheese is melted.
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