Zucchini Stuffed With Bulgur & Ground Turke Recipe
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Zucchini Stuffed With Bulgur & Ground Turke
3 medium Zucchini
2 Scallions, minced
1/2 Green pepper
3 Sprigs parsley
1 cup Canned tomatoes
1/2 lb Ground turkey
1/4 tsp Pepper
1/8 tsp Cayenne pepper
1/2 tsp Allspice
3/4 cup Bulgur
Tomato paste, to taste
Lemon wedges
Place zucchini in a large deep skillet and add enough boiling water to
cover. Cook for 10 to 12 minutes, then chill quickly under cold
water. Cut off stem end of each zucchini and split lengthwise.
Starting from wide end of vegetable, scoop out pulp with a
spoon,leaving a 1/2 inch thick shell; reserve pulp. Place shells in a
9x13 baking dish.
Preheat oven to 350.
In a food processor mince scallions, green peppers, and parsley. Add
drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey,
spices, and bulgur and process until well mixed.
Generously spoon mixture into scooped zucchini shells. Add enough
water to reserved tomato liquid to make 1 cup, stir in a little
tomato paste, and pour around the bottom of baking dish. Cover pan
with foil and bake for 35 minutes, removing foil every 10 minutes to
baste with liquid. Remove foil completely for last 5 minutes of
baking. Serve hot with lemon wedges.
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Diet hints and tips
If you enjoy eating, but want to regain your youthful figure and make improvements in your general healthfulness, then, without doubt, you should start a thoughtfully configured solid diet. In a perfect world, this ought to take in 5 helpings of fruit & veg every day and also include the optimum blend of fat, carbs and proteins.
When starting a weight loss program, dieters far too often direct their attention on chain store and branded foods professing to be 'low in fat'. This is frequently a mistake, in that a food might be moderate in fat, but still dangerously high in calories.
In planning a weight loss system, the most important step is to also try to reduce ingestion of fat, refined carbohydrates and salt.
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