Description
This delicious Stuffed Zucchini with Ground Turkey recipe offers a healthy, flavorful meal perfect for a family dinner. Zucchinis are hollowed out and filled with a savory mixture of ground turkey, vegetables, and seasonings, topped with melted mozzarella cheese. A balanced and wholesome dish that combines lean protein with fresh vegetables and herbs, ideal for a nutritious and satisfying meal.
Ingredients
Scale
Vegetables and Vegetables Base
- 4 medium-sized zucchinis
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced bell pepper
- 1 cup diced tomatoes (fresh or canned)
Protein and Dairy
- 1 pound ground turkey
- 1 cup shredded mozzarella cheese
Seasonings and Oils
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
Garnish
- Fresh basil for garnish (optional)
Instructions
- Prepare the zucchinis: Wash the zucchinis thoroughly and cut them in half lengthwise. Use a spoon to carefully scoop out the flesh from the center of each half, creating boats. Set aside the scooped zucchini flesh and the hollowed zucchinis.
- Cook the filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and minced garlic, sautéing until the vegetables soften and become fragrant, about 3-4 minutes. Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and cooked through, approximately 6-8 minutes.
- Add veggies and seasonings: Chop the reserved zucchini flesh and add it to the skillet along with the diced tomatoes, Italian seasoning, paprika, salt, and pepper. Stir well and let the mixture cook for an additional 5 minutes to combine flavors and reduce excess moisture.
- Stuff the zucchinis: Preheat your oven to 375°F (190°C). Place the hollowed zucchini halves on a baking dish. Spoon the cooked turkey mixture evenly into each zucchini boat, packing it lightly to fill them well.
- Add cheese and bake: Sprinkle shredded mozzarella cheese generously over each stuffed zucchini half. Place the baking dish in the oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly with light golden spots.
- Garnish and serve: Remove from the oven and let the stuffed zucchinis cool slightly. Garnish with fresh basil leaves if desired and serve warm as a hearty main dish or alongside a fresh salad.
Notes
- To make this dish dairy-free, substitute mozzarella cheese with a vegan cheese alternative or nutritional yeast.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For a spicier variation, add a pinch of red pepper flakes or diced jalapeños to the filling.
- Leftover stuffed zucchinis can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce carbs, skip the diced tomatoes or reduce the quantity.
