Entrée Turkey

Stuffed Zucchini

I’ve been using zucchini a lot lately.  It’s a favorite summer vegetable of mine.  This is a great and healthy meal to make with this versatile vegetable.

The idea for this dinner has to be credited to Pinterest again.  (Man, I really am digging that site!)  Here’s what inspired me.

Preheat your oven to 400º.

  • Start by cutting the ends off of 4 zucchini and slicing them in half lengthwise.
  • Scoop out the flesh and seeds with a spoon.  (Save everything though!)

  • Place the hollowed-out zucchini into a baking dish.  (I had to use 2 to fit all the zucchini.)
  • Chop up the flesh/seeds from the zucchini.
  • Mince up 1 shallot.
  • Chop 1/2 of an onion.
  • Crush 5 cloves of garlic.
  • Heat a large skillet over medium heat.
  • Melt 1 tablespoon of butter.
  • Add the shallot, onion, and garlic.
  • Cook until translucent (about 6 minutes).
  • While you’re waiting, chop up some fresh rosemary.
  • Once everything in the skillet is tender, add the flesh/seeds from the zucchini.
  • Season with salt and cook for about 4 minutes.
  • Add about 1/8 cup white wine.
  • Let the wine cook until it reduces.
  • Get the spices you’ll need together while the wine reduces (garlic powder, marjoram, and paprika).
  • Add 1 package of ground turkey and season with s&p.
  • Break the turkey up with a wooden spoon and cook until browned.
  • Add the fresh rosemary.
  • Add a good sprinkle of each of the 3 spices (anywhere from 1-2 teaspoons each).
  • Mix well and cook for another 2 minutes.
  • Add about 1/3 cup of grated parmesan cheese.
  • Stir to combine.  Remove from the heat.
  • Let the turkey cool.  Once it’s cooled, fill each of the zucchinis with the turkey mixture.

  • Sprinkle the top of each zucchini with a little panko.

  • Add a little chicken broth to the bottom of the baking dish(es) (just enough to cover the bottom).

  • Cover the baking dish(es) with tin foil.
  • Place in the oven and bake until the zucchini is tender, about 30 minutes.

Next time, I may decrease the cooking time a little.  The zucchini was super tender, a little too much so for my taste.  I also would probably omit the panko.  It just wasn’t necessary.  Other than that, this was yummy!  (And I got the use my marjoram, which I rarely do!)  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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