Stuffed Zucchini

If you've planted zucchini in your vegetable garden this year, chances are you've got more than you counted on. Here's a delicious way to cook up some of that wonderful summertime vegetable goodness!

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Fresh zucchini from the garden is just plain wonderful. Period. It's so versatile. You can fry it, bake it, saute it, shred it, spiral slice it, steam it, even use it in baked goods! Whether in a savory or sweet dish, zucchini is always a winner.


We've also planted Swiss chard this year for the first time, and I'm so glad we did. It's delicious - I'm putting it in everything!

Stuffed Zucchini

Ingredients

1 lb. ground turkey

½ small yellow onion, diced small

3-4 large leaves of Swiss chard, stems removed, chopped

Salt and pepper, to taste

1 tsp. garlic powder

1 tsp. onion powder

1/3 c. jasmine rice, cooked

1/3 c. frozen corn

8 oz. can of tomato sauce

2 tsp. Italian seasoning

4 med. Zucchinis

2 Tbsp. Olive oil

1 c. sharp cheddar cheese

1/3 c. freshly grated Parmesan cheese



Directions

Preheat oven to 350⁰F.

Cut the stem ends off of zucchini and slice lengthwise. Scoop out seeds and place in baking dish. Set aside.

Drizzle olive oil in large skillet over medium heat. Add ground turkey and diced onion to pan. Sprinkle with salt and pepper. Cook and stir.

Just before turkey is cooked through, add Swiss chard. Cook and stir to let meat finish cooking.

Once the chard is wilted, add garlic powder, onion powder, cooked rice, frozen corn, tomato sauce and Italian seasoning. Stir until all ingredients are well incorporated. Remove from heat.

Use a large spoon to transfer filling to zucchini halves. Cover with foil and bake in preheated 350⁰F. oven for 30 minutes.

Remove foil. Sprinkle with cheddar and Parmesan, and return to oven for another 15 minutes or until cheese is melted and zucchini is fork tender. Serve hot.


Stuffed Zucchini printablepdf


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