Nothing goes to waste here, as the flesh from the zucchini gets chopped and mixed with the filling.
To ensure they cook evenly, use zucchini that are similar in size.
Line a large rimmed baking sheet with parchment paper.
Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Arrange zucchini halves cut-side down on the prepared baking sheet.
Bake until just tender, about 15 minutes.
Let stand until cool enough to handle, about 10 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
Stir in water; cook, stirring occasionally, until thickened, about 1 minute.
Carefully scoop out the center from each cooled zucchini half, leaving a 1/2-inch-thick shell.
Chop the scooped-out zucchini flesh; stir into the turkey mixture.
Arrange the zucchini halves cut-side up on the baking sheet.
Sprinkle evenly with the remaining 1/4 teaspoon salt.
Stuff about 1/3 cup turkey mixture into each zucchini half.
Sprinkle evenly with cheese (about 1 1/2 tablespoons each).
Bake until heated through and the cheese is melted, about 8 minutes.
Sprinkle with cilantro before serving.
It’s also high in antioxidants, specifically the carotenoids lutein and zeaxanthin.
Carotenoids have been shown to be powerful antioxidants that help protect the skin, eyes, bones and heart.
Yes, you’re able to!
Summer squash, also known as yellow squash, is a great substitute for zucchini.
When shopping for summer squash, verify they’re firm to the touch.
Ancho chile powder is a spice made from ancho chiles, which are dried poblano peppers.
Smoked paprika has an earthy, smoky flavor, while regular paprika is mild and sweet.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
