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Turkey-Stuffed Zucchini recipe

Turkey-Stuffed Zucchini Recipe

This is perfect for those times when you don’t get back to check the garden as often as you should and find a couple of zucchini that would make great softball bats (It’s a joke, I don’t have a garden) . Discard the seeds and any center part of the squash that has gotten hard or stringy, and put the rest of what you scoop out into the filling.


3 large zucchini
1 1/4 pounds (570 g) ground turkey
1 cup (160 g) onion, chopped
2 cloves garlic, crushed
2 cups (360 g) canned no-salt-added tomatoes
1 1/2 cups (250 g) cooked rice, or small pasta
1 teaspoon (0.7 g) dried basil
12 ounces (340 g) Swiss cheese, sliced


1. Preheat broiler. Cut the zucchini in half lengthwise. Scrape out the center, leaving a thickness of about 1/2 inch (1.2 cm). Discard the seeds and chop the remainder of the flesh; set aside.
2. In a large skillet, cook the turkey, onion, and garlic until turkey is done. Stir in tomatoes, rice, basil, and chopped zucchini flesh.
3. Cook the zucchini halves in boiling water until it begins to soften. Drain and place in baking pan. Divide the filling between the zucchini halves.
4. Place a slice of cheese on top of each. Place under broiler until cheese is melted and bubbly.

Servings: 6