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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the zucchini lengthwise. Scoop out the pulp and chop it. (This is the hardest part, and I've never come up with an easy way to do it.). | 2. In a large skillet, heat the olive oil over medium-high heat. Add the scallions and garlic, and saute for 3 minutes. The add the zucchini pulp and saute another 3 minutes. Drain the mixture in a colander and set aside. | 3. In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp. | 4. Pour the tomato sauce into the bottom of a 9x13 inch baking dish. Place the zucchini boats in the sauce. | 5. In a large bowl, combine the turkey-zucchini mixture, the egg, breadcrumbs, crushed red pepper, basil and oregano, or any other combination of Italian seasonings you prefer. (You can also use seasoned breadcrumbs if you like.) Mix well and spoon into the zucchini boats. Top with parmesan cheese. | 6. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	5			11.55	1.7105	1.4905	0.22
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
scallion	4		chopped	128.0	29.36	7.32	0.76
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
turkey	1	lb	lean ground	648.2681	0.5893	98.1016	25.5681
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	1/2	cup		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
tomato sauce	3	cans		-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
basil			dried	-	-	-	-
oregano			dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.