For a refreshing summer dinner, fill steamed zucchini with turkey and apple salad.




  • In medium-size bowl, whisk together salad dressing, oil and curry powder. Fold in apple, celery and turkey. Cover; refrigerate 30 minutes.

  • Cut 1/8- to 1/4-inch thick lengthwise slice from each zucchini. Cut slices into sticks and save for snacking.

  • Using melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Reserve the flesh for salad or other uses.

  • in large skillet, steam zucchini boats, cut side down, for 5 minutes or until tender but still somewhat firm. Carefully remove the zucchini and let cool.

  • Fill each boat with a generous 1/3 cup turkey salad. Sprinkle the tops with the chopped cashews. Makes 8 stuffed zucchini.

Nutrition Facts

191 calories; 12 g total fat; 3 g saturated fat; 29 mg cholesterol; 138 mg sodium. 8 g carbohydrates; 1 g fiber; 12 g protein;