Turkey Stuffed Zucchini

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I am a huge zucchini fan if you haven’t noticed. When my garden is overflowing with zucchini in the summer, I love to stuff them and serve them for dinner. Hope you enjoy!

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5 from 3 votes
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Turkey Stuffed Zucchini

214.8 Cals 31.6 Protein 11 Carbs 4.6 Fats
Cook Time: 35 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American


  • 4 6 oz each medium zucchini
  • 1 tsp butter
  • 1/2 small onion, finely diced
  • 1 shallot, minced
  • 3 cloves garlic, crushed
  • 1 oz white wine
  • 1.3 lb 20.8 oz ground turkey (99% fat free)
  • 1 large egg white
  • 1/4 cup grated parmesan cheese
  • 1 cup fat free chicken broth
  • 2 tbsp whole wheat seasoned breadcrumbs
  • 1 tsp paprika
  • 1 tsp fresh chopped rosemary
  • 1 tsp garlic powder
  • 1 tsp marjoram
  • 1 tsp dried basil
  • Salt and fresh pepper


  • Preheat oven to 400°.
  • Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.
  • Arrange in a baking dish.
  • Chop the scooped out flesh of the zucchini in small pieces.
  • In a large saute pan, melt butter and add onion, shallot and garlic.
  • Cook on a medium-low flame for about 2-3 minutes, until onions are translucent.
  • Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes.
  • Add wine and cook until it reduces.
  • Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces.
  • Add paprika, rosemary, garlic powder, marjoram and basil.
  • Mix well and cook another minute.
  • Place turkey meat in a large mixing bowl and set aside to cool.
  • When cooled, add parmesan cheese and egg white, mix well.
  • Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs.
  • Place chicken broth in bottom of the baking dish and cover tightly with foil.
  • Bake 35 minutes.


Serving: 2halves, Calories: 214.8kcal, Carbohydrates: 11g, Protein: 31.6g, Fat: 4.6g, Fiber: 2.9g
WW Points Plus: 5
Keywords: low carb

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  1. Absolutely delicious. I will definitely make again.

  2. Loved this! Amped up the flavor by using smoked paprika and Italian blend spice mix. Froze half. Also, the half I servedcI put under the broiler to brown the tops.

  3. Would this be freeze able? Hubby doesn’t want to try and we are going out of town for thanksgiving. So I am only to actually have 1/2 recipe. Wondering if it would do ok in freezer? 

    • Would this be freeze able? Hubby doesn’t want to try and we are going out of town for thanksgiving. So I am only to actually have 1/2 recipe. Wondering if it would do ok in freezer?  Sorry for duplicate comment. I entered my email wrong…

      Read more at https://www.skinnytaste.com/turkey-stuffed-zucchini-4-pts/#gAVWg7TLAwQxiEDF.99

  4. Pingback: The Beginning, Part II – Vegsploration

  5. can I freeze this dish

  6. This was absolutely Delish and will become a regular dinner in our house!!!

    Thank you so much for the recipe!

  7. How will these hold up? I would like to make these ahead for lunches for the week.

  8. I'm confused about the amount of chopped zucchini used in this recipe. The six zucchini list are halved and stuffed. How much zucchini is chopped?

  9. would the recipe work without using cheese?

  10. This is a go-to in my dinner rotation now– so glad I found this on your site! My husband and I love it and eat it as often as we can, even when zucchini is out of season. It's comfort food for us and easy to make. Thank you for the wonderful recipe Gina!

  11. I just made these again tonight; over the past 4 years I have probably made these about 100 times. We love them! Whenever I come home from the store with ground turkey my partner always says "Yay! Zucchini Boats!".

  12. i really liked it! would definitely go well with marinara sauce, but i didn't have any on hand. unfortunately, it took me an hour to prep and brown before i could even bake it. i had no idea it would take me an hour and a half before i could eat it and this made me late for my nephew's baseball game. if i do it again, prepping beforehand would be something i'd consider for sure.

  13. I made this for my lunch today. I didn't have bread crumbs and I'm trying to be gluten free, so I used a seasoned quinoa in it's place. It's a good thing because, like others, I felt it was a bit bland. This helped boost the flavor. Yummy. I have a bunch left over and I'm the only one who will eat it, so yay!

  14. We just made this for dinner. I liked it, but my husband hated it! He felt there was no flavor. We have been making only skinny taste recipes for 3 weeks, and this is the first one he didn't like. He actually requested that I never make it again, haha.

  15. We just had this for dinner, and WOW! Absolutely DELICIOUS! Thanks! (My husband thanks you too!)

  16. Could I use yellow squash too?

  17. This was awesome! I just made it tOday

  18. So sad. I made this tonight and it didn't turn out at all like yours. Not sure what I did wrong/differently. Tasted okay. Maybe I'll try again before summer is over!

  19. I have 2 HUGE zucchinis in the fridge and ground turkey yet to be divided and frozen. Perfect! We'll be eating only one zucchini since they are baseball bat sized!

  20. These are delicious! Thank you so much for this recipe, I am in love with zucchini so much more now.

  21. mine are on the oven n I am waiting to try them out!

  22. I made this last night and it was very good. Even the man approved. I like the combination of spices as they really sparked up the ground turkey.
    Today I drizzled a little bit of spaghetti sauce on the leftovers and heated them in the microwave for lunch. Tres yummmm!

  23. This was great!!..just an FYI, take the foil off the last five minutes to brown the top..otherwise delish!

  24. great dish….really nice flavor with the spices. I highly recommend this dish!!!

  25. This sounds good and I would like to make tonight. Do you think we could sub Chicken Sausage for the Turkey ?

    Thank you

  26. I made this recipe for dinner tonight along with the Low Fat Creamy Mushroom Soup. Both were so delicious! I put the zucchini under the broiler for the last two minutes to brown the topping a little.

  27. I made this receipe for dinner last night and it was delicious!!! After the 35 minutes mine didnt look crispy like your picture so I put them under the broil for a few minutes then added some cheese, let it melt and then added marinara sauce! My hubby LOVED it!!!!

  28. These were great!
    I had made the zucchini turkey burger recipe the night before…so I just chopped those left overs right up and used that instead of new ground turkey..and they were delish!

  29. I love your website and can not wait to try your turkey stuffed zucchini recipe! I feel like a kid in a candy shop with so many wonderful recipes to choose from and try! The comments also help for ideas and suggestions! Thank you so much!

  30. This looks outstanding – what wine do you recommend I use?

  31. Made these for dinner tonight and the family loved them! We are vegan so I used Gimme Lean Veggie Protien in place of turkey, veggie broth instead of chicken broth, olive oil in place of butter and no cheese. They still had wonderful flavor and I will make them again for sure!

  32. Thanks again Gina.I made these tonight for supper and they are a keeper.Very filling and I added some yellow pepper and chopped up mushroom with some chili peppers and scrumptious.
    Love your recipes

  33. I make my own or I buy 4C

  34. what brand of breadcrumbs do you use when you use whole wheat and seasoned? I see the progresso ones but they have such a high sodium content. Was just curious if you used a diff. brand and what it was. THanks for all your delish meals. I use your site at least 3-4 times a week!

  35. You could do the stuffing the day before, then do the rest the following day. I'm not sure how zucchini would hold up if you cut it the day before, perhaps I would blanch it 1 minute.

    • I am making this right now. My house smells amazing. I thought the prep time was perfect. I have 10 zuccini plants so lots of it. I cannot wait to eat it. I tried the filling before adding egg white and added a little onion salt to it… perfect. The rosemary is so flavorful. Going to be following all your recipes….of course exchanging all for gluten free as I’m a celiac. Thank you so much for this recipe.

  36. Gina-I would like make the stuffing the night before and then stuff the zucchini and bake it before serving it. Will the zucchini hold up if it is scooped out or is there something I can spray on the zucchini to keep it okay overnight? BTW LOVE your recipes, use them all the time!

  37. Carlee that sounds delish!!

  38. I make this same dish many times each summer…only we top it with grated potatoes (hash browns) and a little bit of butter or olive oil spritzed on the top. It adds a little bulk and my family of 5 can share one giant zucchini this way.

  39. This was great. Used beef broth instead of chicken because it's what I had on hand. Also took the suggestion of some commenters and served this with marinara sauce. Really satisfying!

  40. Quite tasty!! I agree with others about the prep involved… will be a weekend meal for us in the future!

  41. Making this right now…I'm doing a 6 week fitness program…was looking for a low carb recipe for stuffed zucchini since my garden is producing a trillion of them….this looks great…I subed the cheese for feta instead and didn't add the bread crumbs…w'll see! Thank you!

  42. Just made this tonight, and it was delicious – even the teenagers liked it! I drizzled a little Muir Glen pasta sauce over top after I baked them – very tasty!

  43. Love your recipes, tried the Skinny Chicken Parmagiana – delicious!! This site is wonderful!

  44. i made this the other night and it was amamzing. the only thing i changed was i added a small amount of garlic and onion powder and a pinch of salt and sprinkled on top of the zucchini before i stuffed it. gave it a little more flavor. my three year old ate it up! thanks for all the great ideas.

  45. Happy you enjoyed it!

  46. I had to come back to tell you how fabulous this dish is. I followed the recipe exactly except for the whole wheat bread crumbs,(I'm off bread this wk.)and sprinkled w/a bit of parma. Just delecious,I even had left overs for breakfast. Thanks for being here Gina~;o)

  47. @Gwyn, I just recalculated, along with getting the calories, fat and fiber info and I still get 4 points. 🙂 Weigh your meats after they cook. They weigh less. You lose about 1 oz so 5 oz of meat usually becomes 4. Most calorie and point info is based on cooked weight, it's confusing at times.

  48. 3 comments! #1: this was filling & delicious! (my grocery store didn't have good looking zucchini so i used yellow summer squash instead!) #2: I think you left the rosemary out of the directions – it's in the ingredients list so i added it with the rest of the spices. #3: When i calculate the points, I get 6 points for 2 halves… (25 for the whole recipe, 17.5 for the turkey alone). Still… that is awesome for the yumminess & for how filling it is!

  49. I LOVE YOUR WEBSITE!!! I finally made this recipe the other night and my roommate is the most UNHEALTHY eater, she thinks that if it is good for you..it's bad…odd..BUT SHE LOVED THIS TOO!!!

  50. I made this last night and it was delicious! My husband loved it too! I liked the prep time. I made the stuffing that afternoon when I got home; before dinner I added the egg and cheese, stuffed the zucchini and added the bread crumbs and dinner was ready in 35 minutes!

  51. This looks amazing! Do you know how many calories it is per serving? Thank you 🙂

  52. This looks too good to be true….I understood that a serving equals 2 halves. I couldn't believe that. It will be so filling and yummy. Can't wait to try it.

  53. Sorry if I confused you, it's 4 servings. Each person basically gets a whole zucchini to themselves.

  54. Just a quick question: I notice that the serving size says that this recipe serves 4, but then also says 2 halves. Then the recipe itself calls for 4 zucchini. I am just a bit confused by this. I'd love to try this recipe, but I want to make sure I'm preparing the appropriate amounts. So if I halve 4 zucchinis (for a total of 8 halves), how many servings would that be? Thanks for the help. Can't wait to try this!

  55. I made this last night.
    It smelled better than it tasted (IMO). I guess I just expected more flavor with all the herbs/onion/shallot. Good for a low carb meal though, just not enjoyable.

  56. Just had this! Amazing! My 6 yr old daughter loved it.

  57. Sure Tricia!

  58. Can I use yellow squash? We have a garden and lots of squash

  59. That's great!!

  60. I made this last night and it was absolutely delicious! It was the first meal I cooked for my boyfriend and he was thoroughly impressed with my cooking skills!!

  61. I love this too but I agree, it does require some prep time. Great as a low carb weekend meal!

  62. Had this for dinner last night! So yummy. Took me a bit longer then I had hoped so it was a late dinner, I decided this is what I call a weekend recipe. We decided the left overs will make great burritos tonight!

  63. Thanks Gina, I tried this one last night and my husband and I loved it!! A real keeper

  64. This site will be great to give me more variety in my diet…Awesome recipes…so excited to try them…thanks and keep them coming.

  65. Fantastic Meg! Let me know how it comes out!!

  66. I can't wait to make this recipe! I've created my weekly grocery list off your blog alone today and I can't wait!!! Thanks for all these fantastic recipes!!

  67. I made this last night for some friends. It was great! The only thing is that I didn't see where you said to add the rosemary. I added it in the pan with the other seasoning. Is that right? I also topped mine with tomato sauce. This is keeper!!!

  68. Your recipes are wonderful and I appreciate that you give us the points. I now believe that I will reach my goal. You're a lifesaver!! Thank you.

  69. I love the idea of adding spinach to it! I love zucchini!!

  70. I made this today, and it was great! I added some diced red pepper and a bit of frozen chopped spinach. The family raved about it. I just started on WW a few weeks ago, and I've found so many recipes on your site I can't wait ti try! Thanks so much

  71. I made this last night and it was delicious! I mixed the breadcrumbs in instead of sprinking them on top because I read the recipe wrong-but it turned out great!
    Tonight I am trying your zuchini and tomatoe pasta and this weekend I'll try the bannana bread.
    Thank you for all these great recipes!

  72. Gina,
    I am SO excited to try this recipe. Thanks for sharing, and I am posting it on my Weight Watcher's Wednesday post (along with a link to you!) Thanks again!

  73. Made this for dinner last night and just had some more for lunch. It was wonderful last night and wonderful today – love it when a recipe tastes great AND reheats well. Love the flavor of the stuffing – very full flavored and well spiced. Also, I LOVE the texture of zucchini when prepared this way! The perfect counterpoint to the stuffing. This was incredibly easy to make, would allow for substitutions and IT’S ONLY 4 POINTS PER SERVING. Which doesn’t seem possible. Another keeper – thanks Gina!

  74. really men i wish to eat

  75. This is so good! I’ve actually made a similar dish with homemade sauce! Good and healthy!

  76. mmmmm, love this one too. Until now I used meatloaf to fill the zucchini’s, but Turkey or Chicken is a great idea too, and more healthy!

    Thank you Gina for this idea!

  77. I love this one, too! You’re full of delicious looking recipes, Gina!

  78. Looks wonderful! Darn, I just used my ground turkey for meatballs last night. Will have to save this one for later 🙂