| Total sodium per serving: 114mg |
Servings: 6 |
Ingredients
- 3 medium zucchini, cut in half, centers scooped out and saved for filling
- 1/4 cup onion, chopped
- 1/2 t. garlic
- 8 oz cooked turkey, chopped
- zucchini centers, chopped, that have been saved
- 1/2 c. corn, frozen, thawed or cut the kernels from one ear of cooked corn
- 1/4 jalapeno, diced, or use the amount you like
- 1 tomato, chopped
- 2-4 T. cilantro, chopped
- 1/2 c. homemade no salt salsa (or use a very low sodium salsa)
- 1 1/2 oz cheddar or Mexican mix cheese, shredded
Directions
In a shallow pan heat enough water to cover the 1/2 zucchini portions.
When the water is boiling, add the zucchini, and cook the for 1 1/2 minutes on each side. Set aside and drain, then place in casserole dish that has been sprayed with oil.
Saute the onion and garlic in a bit of oil for only a few minutes.
Add the turkey, zucchini centers,corn, jalapeno, tomato, cilantro and salsa to the onion and garlic. Heat for 10 to 15 minutes.
Fill the zucchini shells with the mixture, dividing evenly between them. Sprinkle the cheese among the zucchini shells.
Bake in 375 degree oven for about 35-45 minutes, until cheese is melted and lightly browned.
This makes 6 stuffed zucchini 114mg sodium each, when using no salt homemade salsa.
