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Southwest Stuffed Zucchini |
"My picky teens who hate zucchini love this hearty main dish. And I love it because it gives me one more way to use up the overabundance of zucchini from my garden."
Ingredients :
- 2 large zucchini, halved and quartered
- 1 1/4 pounds lean ground turkey
- 1/2 small green bell pepper, finely chopped
- 1/4 onion, finely chopped
- 1 egg
- 1/4 cup bread crumbs
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 2 teaspoons steak seasoning (such as Montreal Steak Seasoning®)
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 cup salsa
- 1 cup shredded sharp Cheddar cheese
Instructions :
Prep : 30M | Cook : 4M | Ready in : 1H15M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Scoop flesh out of zucchini using a spoon, creating boats.
- Mix turkey, green bell pepper, onion, egg, bread crumbs, jalapeno pepper, cilantro, garlic, steak seasoning, cumin, and thyme together in a large bowl. Fill zucchini boats with turkey mixture. Cover with salsa and Cheddar cheese.
- Bake in the preheated oven until turkey is no longer pink in the center and zucchini is very tender, about 45 minutes.
Notes :
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