Turkey Stuffed Zucchini

Tender zucchini boats filled with savory seasoned ground turkey, vegetables, herbs, and melted cheese. A wholesome, protein-rich dinner that is easy, comforting, and full of flavor.

Ingredients

For the zucchini:

• 4 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the turkey filling:

• 1 lb (450 g) ground turkey
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ red bell pepper, finely diced
• 1 cup chopped tomatoes
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• ¼ cup chicken broth or water
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Optional toppings:

• Extra mozzarella
• Fresh parsley or basil
• Red pepper flakes
• A drizzle of olive oil

Instructions

1. Prepare the zucchini:
   Preheat your oven to 400°F (200°C). Wash the zucchini and slice each one lengthwise. Use a spoon to carefully scoop out the center, leaving about ¼ inch of zucchini around the edges. Reserve the scooped zucchini flesh and chop it finely.
2. Season the zucchini:
   Place the zucchini boats in a lightly greased baking dish. Brush them with olive oil and sprinkle with salt and black pepper. Bake uncovered for 10 minutes to soften slightly.
3. Cook the turkey:
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through.
4. Add the vegetables:
   Add the diced onion and bell pepper. Cook for 3–4 minutes until softened. Stir in the chopped zucchini flesh and garlic. Cook for another 1–2 minutes.
5. Build the filling:
   Add the chopped tomatoes, tomato paste, chicken broth, Italian seasoning, paprika, oregano, salt, and black pepper. Stir well and simmer for 5–7 minutes, until the mixture thickens and most of the liquid has cooked away.
6. Add the cheese:
   Remove the skillet from the heat. Stir in the Parmesan cheese and half of the mozzarella. Mix until combined.
7. Stuff the zucchini:
   Spoon the turkey mixture generously into each zucchini boat. Sprinkle the remaining mozzarella over the top.
8. Bake:
   Return the stuffed zucchini to the oven and bake for 15–20 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
9. Finish:
   Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley or basil and serve warm.

Nutrition Information
Approximate per serving, based on 4 servings:

• Calories: 365
• Protein: 34 g
• Carbohydrates: 13 g
• Fiber: 4 g
• Net Carbs: 9 g
• Fat: 21 g
• Saturated Fat: 7 g
• Sugar: 7 g
• Sodium: 690 mg
• Cholesterol: 105 mg

Note: Nutrition values vary depending on the turkey, cheese, and other brands used.

Nut Information

• This recipe contains no tree nuts or peanuts.
• Naturally nut-free.
• For packaged ingredients such as Parmesan, mozzarella, broth, and seasonings, check labels if preparing for someone with a severe nut allergy.

Q&A

Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works very well and can be substituted 1:1.

Q: Can I make this recipe low-carb?
A: Yes. It is already relatively low in carbohydrates. Use a low-carb tomato sauce or reduce the amount of tomatoes if you want to lower the carbs further.

Q: Can I make it ahead of time?
A: Yes. Prepare and stuff the zucchini up to 24 hours ahead. Cover and refrigerate, then bake when ready.

Q: Can I freeze stuffed zucchini?
A: Yes, although the zucchini may become softer after thawing. Cool completely, wrap tightly, and freeze for up to 2 months.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3–4 days.

Q: Can I add more vegetables?
A: Absolutely. Mushrooms, spinach, shredded carrots, corn, or chopped broccoli can be added to the turkey filling.

Q: What cheese can I use instead of mozzarella?
A: Cheddar, Monterey Jack, provolone, Colby Jack, or a mozzarella-Parmesan blend all work well.

Q: How do I know when the zucchini is done?
A: It should be tender enough to pierce easily with a fork while still holding its shape.

Q: Is this recipe suitable for meal prep?
A: Yes. Divide the cooked stuffed zucchini into meal-prep containers and refrigerate for up to 4 days. Reheat in the oven or microwave until heated through.