Dilly Turkey Stuffed Tomatoes

Culinary Setting
Meal Type
Cooked Turkey


6 Medium tomatoes

2 c OVEN-ROASTED TURKEY BREAST, cut into 1/2-inch cubes

1 c zucchini, grated

1/3 c green onions, sliced

1/4 c celery, chopped

1/3 c green pepper, chopped

3 tbsp fresh parsley, finely chopped

2 tbsp fresh dill weed, finely chopped; or 1 tbsp dried dill

1/4 tsp garlic powder

1/4 tsp black pepper

1/4 c reduced-calorie mayonnaise


Cut tops from tomatoes. Scoop out pulp and seeds; discard. Turn tomatoes upside-down on paper towels to drain.

In medium-size bowl combine turkey, zucchini, onions, celery, green pepper, parsley, dill, garlic powder, pepper, and mayonnaise; cover and refrigerate at least 1 hour.

To serve, fill tomato shells with turkey mixture. If desired, garnish with a sprig of fresh dill and serve on a lettuce leaf.

Nutrition Facts

Total Calories 114

Total Fat 5 g

% Daily Total Fat 39

Cholesterol 23 g

Sodium 502 mg

Total Carbohydrates 6 g

Protein 13 g