Turkey Stuffed Zucchini
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
258 kcal
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Course
Main Course, Dinner, Others
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Cuisine
American
Turkey Stuffed Zucchini
Description
Turkey Stuffed Zucchini combines fresh zucchini scooped out to create boats filled with a rich turkey mixture. The filling is prepared by cooking finely diced onion, shallot, and garlic in butter, then adding chopped zucchini flesh, white wine, and ground turkey. It’s seasoned with paprika, garlic powder, Italian herbs, salt, and pepper, then enriched with Parmesan cheese and egg white to bind the mixture. Once assembled with a breadcrumb topping and chicken broth in the baking dish, the stuffed zucchinis bake covered, allowing the flavors to meld and the zucchini to become tender without drying out.
The dish balances the mild zucchini texture with the savory, spiced ground turkey filling that includes aromatic components from the shallots and herbs. Baking with broth keeps the zucchini moist and tender, while the breadcrumb topping adds a slight texture contrast. The white wine reduction in the filling adds a subtle acidity and depth to the overall flavor.
This recipe can be served as a satisfying main course or a substantial side dish, offering a way to incorporate vegetables and protein in one preparation. It pairs well with simple salads or grain sides if desired.
Ingredients
- 4 medium zucchini (6 to 7 ounces 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 Parmesan Cheese grated
- 1 cup chicken broth
- 2 tablespoons whole wheat breadcrumbs seasoned
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- salt to taste
- black 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 2halves | |
| Calories | 258kcal | 13% |
| Carbohydrates | 12.5g | 4% |
| Protein | 39.5g | 79% |
| Fat | 5g | 8% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 78.5mg | 26% |
| Sodium | 344.5mg | 14% |
| Fiber | 2.5g | 10% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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