Caprese Stuffed Burgers
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PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4.5g||7%|
|Saturated Fat 1g||5%|
|Total Carbs 8g||3%|
|Dietary Fiber 2.5g||%|
|Vitamin A 23%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 zucchini, about 10 inches long
2 tbsp. olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup bulgur, prepared according to package directions
1 egg, beaten
Black and white sesame seeds
Cut each zucchini in half lengthwise. Using a melon baller or a spoon, scoop out the zucchini flesh, leaving about 1/4-inch border intact. Meanwhile, heat the oil in a large nonstick skillet set over medium heat. Crumble in the ground turkey. Cook, stirring occasionally, for 5 minutes or until browned. Add the diced onion, garlic, paprika, cumin, coriander, salt, pepper, cinnamon and nutmeg. Cook, stirring often, for 5 minutes or until onions soften and spices are fragrant. Add the chicken broth; simmer for 5 minutes or until all liquid has evaporated. Stir in parsley and mint; cool slightly.
TIP: Add 1/4 teaspoon cayenne pepper to the skillet with the other spices for a dish with some heat. Try using cooked quinoa in place of bulgur.
Preheat the grill or grill pan to medium; lightly coat the grate with cooking oil. Add the bulgur and egg to the turkey mixture; mix thoroughly. Stuff into zucchini halves. Grill, covered, for 10 minutes or until zucchini is tender and stuffing is heated through.
TIP: Don't feel like grilling? You can also bake stuffed zucchini halves in oven for 10-15 minutes at 350°F.
Sprinkle with sesame seeds and serve with lemon wedges.
TIP: Serve stuffed zucchini as a side dish or with a mixed green salad for a healthy main dish.
Bulgur and Turkey Stuffed ZucchiniAdd Your Comment