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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!
Turkey Stuffed Zucchini
Yield: 4 servings
Serving Size: 2 halves
Ingredients
- 4 medium zucchini, 6 oz each
- 1 teaspoon butter
- 1/2 small onion, finely diced
- 1 shallot, minced
- 3 cloves garlic, crushed
- 1 oz white wine
- 1.3 lb ground turkey, 20.8 oz
- 1 large egg white
- 1/4 cup grated parmesan cheese
- 1 cup chicken broth
- 2 tablespoons whole wheat seasoned breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- Salt and fresh pepper, to taste
Instructions
- Preheat oven to 400F.
- 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 skillet, melt the butter and add onion, shallot and garlic.
- Cook on a medium-low 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 cooked through, breaking up in smaller pieces, about 5 minutes.
- Add paprika, garlic powder and Italian seasoning.
- Mix well and cook another minute. 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 and serve right away.
Last Step:
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Serving: 2 halves, Calories: 214.8 kcal, Carbohydrates: 11 g, Protein: 31.6 g, Fat: 4.6 g, Fiber: 2.9 g