© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.
Total Calories 114
Total Fat 5 g
% Daily Total Fat 39
Cholesterol 23 g
Sodium 502 mg
Total Carbohydrates 6 g
Protein 13 g