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Zucchini Stuffed with Bulgur and Ground Turkey

A home-style Zucchini Stuffed with Bulgur and Ground Turkey made with Canned Tomatoes, Pepper, and Cayenne Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1/4 tsp
• 1/8 tsp

Method (preview)

1. 1

   Place zucchini in a large deep skillet and add enough boiling water to cover.

2. 2

   Cook for 10 to 12 minutes, then chill quickly under cold water.

3. 3

   Cut off stem end of each zucchini and split lengthwise.

4. 4

   Place shells in a 9x13 baking dish.

5. 5

   In a food processor mince scallions, green peppers, and parsley.

6. 6

   Add drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey, spices, and bulgur and process until well mixed.

7. 7

   Generously spoon mixture into scooped zucchini shells.

8. 8

   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.

9. 9

   Cover pan with foil and bake for 35 minutes, removing foil every 10 minutes to baste with liquid.

10. 10

    Remove foil completely for last 5 minutes of baking.

11. 11

    Serve hot with lemon wedges.