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. I have a ton of zucchini recipes!

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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. How do you reduce only 1 oz of liquid – you can’t even see it – should it be 10 oz?

  2. Would you use red wine if you used Grass Fed ground beef instead? Also, I plan to use one large zucchini from the garden. Would cook times be the same? 

  3. Absolutely delicious. I will definitely make again.

  4. 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.

  5. 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

  6. Pingback: The Beginning, Part II – Vegsploration

  7. can I freeze this dish

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

    Thank you so much for the recipe!

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

  10. 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?

  11. would the recipe work without using cheese?

  12. 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!

  13. 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!".

  14. 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.

  15. 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!

  16. 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.

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

  18. Could I use yellow squash too?

  19. This was awesome! I just made it tOday

  20. 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!