Easy, Cheesy Zucchini Bake

Easy, Cheesy Zucchini Bake

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"Perfect for a fast weekday meal. It's healthy, delicious, even low-carb. And so simple! Zucchini baked with spaghetti sauce, ground turkey, corn, and smothered with cheese. Try it with a can of diced tomatoes added to the sauce."

Ingredients 50 m {{adjustedServings}} servings 534 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1290 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Brown turkey in a large skillet over medium heat. Drain fat.
  3. Place halved zucchini slices in a baking dish. Pour the ground turkey, spaghetti sauce, and corn on top. Cover with aluminum foil.
  4. Bake in preheated oven until zucchini are tender, about 20 to 25 minutes. Uncover, and sprinkle with cheese. Bake, uncovered, about 5 minutes.
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Reviews 97

  1. 116 Ratings

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Sugarspice173
7/12/2007

This was good, will make again. I pretty much followed recipe, but based on others having problems with zuchinni, I melted a little butter & sauteed the zuchinni until the started to brown slightly. I browned the turkey in the same pan I sauteed the zuchinni in & also added some chopped onions & garlic. I mixed in 2 cups of ragu spaghetti sauce w/mushrooms & green peppers & a can of corn & poured over the zuchinni! Covered & baked for about 30 minutes, removed foil, let cook another 10 minutes to thicken it up a little more & then put some freshly shredded cheddar cheese over the top, cooked until bubbly. I served it over wild rice (uncle ben's) & made garlic bread to go with it. My fiance liked it & said he'd take some to work today for lunch..(he is picky & will not take leftovers if he thought the meal was just ok) Nice change from hamburger meat & chicken & pork!

Kelly O
11/13/2007

This was such a good, simple and nutritious recipe. I did omit the corn, added onion, garlic, and italian seasoning, and served it over large macaroni noodles to increase the kid appeal. My kids refuse to eat zucchini, but they tried it and admitted that it was pretty good. The zucchini takes on the flavor of the sauce. Had the leftovers for lunch today and they were great! I will make this again.

CookinBug
4/30/2008

I don't know about this dish... it needs seasoning and a few tweaks. I added 2 cloves of garlic, chopped, while browning ground beef (had it thawed out already, so used it instead of turkey). I followed the rest of the recipe exactly, but wish I would have omitted the corn. It really doesn't seem to go with the rest of the ingredients. I think to make this work better I would do the following: precook zucchini until tender. Scoop out insides, leaving shell. Spoon beef/turkey into shells. Add zucchini guts to tomato sauce, along with seasoning of choice, and pour that over the top of the zucchinis. Forget about the corn. Then, bake as originally directed. Just some thoughts, but I think that would turn this into at least a 4 star recipe.