Vietnamese Turkey Zucchini Cups

Nutritional Information

Per serving

Calories:

336

Protein:

27 g

Fat:

15 g

Carbohydrates:

25 g

Sodium:

725 mg

Credit
Recipe courtesy of Eat In Eat Out magazine (www.eatineatout.ca).

For Salad Topping (optional):

For Stir-Fry Sauce:

1 lb. (450 g) ground turkey
½ cup (125 mL) carrot, finely julienned
½ cup (125 mL) green onion, finely julienned
6 medium zucchini, trim ends, cut in half across (not lengthwise), seed, leaving ¼” thick shell cups
¼ cup (60 mL) hoisin sauce for serving

Preheat oven to 425°F (220°C).
In a small bowl mix Salad Topping ingredients (if using). Set aside.
In a small bowl mix Stir-Fry Sauce ingredients. Set aside.
Add sesame oil to a large fry pan over medium-high heat. Add turkey and cook, breaking up with back of the spoon into fine crumble.
Add carrot and Stir-Fry Sauce. Bring to a boil, reduce to medium and simmer, stirring for 2 minutes until sauce thickens. Remove from heat and stir in green onions.
Place zucchini cups in a casserole dish or foil-lined baking pan. Spoon turkey mixture into each cup, pressing down well and mounding the top. Bake 20 minutes.
Serve drizzled with additional hoisin sauce and Salad Topping (if using).