The MakeMeThinner Support Forum

[Karli]

I make a pretty similar dish, except that I stuff large (cucumber sized) zucchini boats with the filling and bake until the zuchs are tender when poked with a fork. Hubby loves it and he's not medifasting.

hmmm... this sounds delicious and I would like to try it ! I want to try the recipe with mushrooms as well. But, I am curious for more info from you, Shadow, if you don't mind.

Do you gut a space for the turkey stuffing in the zuchs ? My concern when I am not measuring the protein and veggies separately is that I won't get the right porportions. So, if the zuchs get a little gutted, I am concerned it won't be enough veggie.

Okay, thanks,
Karli

[Mike]

What my mom used to do is gut them but add the "gut" to the meat mixture to help with the flavor. This way you don't lose any veggie.

[TheShadow]

Karli, Yes I gut them (never heard it put *quite* that way, LOL). And Mike's idea is a good one to avoid losing any zuch. I actually eat both halves of my zuch, so I'm definitely getting a cup and a half, especially if you include any chopped mushrooms or onions included in the filling. I forgot to say s&p when I was describing how to spice up the ground turkey, but I'm guessing most figured that out.

[Karli]

hee hee... yeah, I was a little graphic in my description, I guess .

Anyway, thanks to you both !! I bought some cucumber-sized zuchs last night, but I went for the least expensive meat I could find (that was still lean) and that was not ground turkey breast. I may try some kind of modified meal.

Thanks for the info and the ideas !

Karli

[celticmelody]

You can make your own turkey sausage by mixing 1 lb of ground turkey breast (no skin) with fennel seeds, caraway seeds, and cayanne pepper. You can mix in a little Italian seasoning too.