|1/4||pound PERDUE® HARVESTLAND® Fresh Ground Turkey|
|4||zucchini, about 10 inches long|
|2||tbsp. olive oil|
|1||small onion, finely diced|
|2||cloves garlic, minced|
|1/2||tsp. ground cumin|
|1/2||tsp. ground coriander|
|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|
|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.
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.
Sprinkle with sesame seeds and serve with lemon wedges.
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.
Don't feel like grilling? You can also bake stuffed zucchini halves in oven for 10-15 minutes at 350°F.
Serve stuffed zucchini as a side dish or with a mixed green salad for a healthy main dish.