Turkey Italian Stuffed Zucchini is very flavorful with the tomatoes and turkey sausage. When the zucchini is plentiful in the summer, I make several variations of this dish. Sometimes I omit the turkey and substitute with garbanzo beans.
You can easily make this dish on the grill instead of the oven. I like grilling in the summer so I don’t heat up my house and the grill adds a smoky flavor to the stuffed zucchini. I also experiment with different herbs to change up the flavor of the boats. Italian seasonings are best.
I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Stove Top & Oven Baked
Recipe serves: 6
Serving size: 2 zucchini halves.
Total time: 45 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
dried basil
-
dried oregano
-
panko bread crumbs
Grocery
-
1 - garlic bulb
-
1 - onion
-
6 medium zucchini
-
2 medium tomatoes
-
1 - pound italian turkey links
-
parmesan cheese
-
mozzarella cheese
-
fresh parsley
Let's prep!
| 6 med zucchini |
| 1 pound italian turkey sausage links |
| 2 garlic cloves |
| 1 medium onion |
| 2 med tomatoes |
| 1 cup panko bread crumbs |
| 1/3 cup parmesan cheese |
| 1/3 cup fresh parsley |
| 2 teaspoons oregano |
| 2 teaspoons basil |
| 1/2 teaspoon pepper |
| 1/2 teaspoon salt |
| 3/4 cup mozzarella cheese |
- Gather all of your ingredients and measuring tools
- Remove seeds if desired then chop 2 tomatoes.
- Cut each zucchini in half and scoop out the center. Place the scooped center in a bowl.
- Chop 1 onion; set aside
- Chop 1/3 cup fresh parsley; set aside
- Mince 2 garlic cloves then place in a prep container; set aside
- Place the following spices in a prep container; set aside:
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Remove turkey from casings; set aside.
Let's cook!
- Complete prep from prep tab above.
- Bring a large pot of water to boil then add zucchini halves for 5 minutes. Drain or remove halves with tongs.
- Preheat oven to 350°
- Meanwhile heat the 12″ skillet then add turkey, scooped zucchini pulp, onion, 1/2 teaspoon salt & 1/2 teaspoon of pepper.
- Cook the turkey breaking up into small pieces until no longer pink or the internal temp is 165°. Add the garlic for 1 minute.
- Remove from heat then add:
- chopped tomatoes
- 1 cup panko
- 1/3 parmesan cheese
- 1/3 cup fresh parsley
- 2 teaspoons oregano
- 2 teaspoons basil
- Spoon mixture into zucchini halves then place them in the 9×13 dishes
- Cover and bake for 15 ~ 20 minutes or zucchini is tender.
- Uncover then add mozzarella cheese evenly over zucchini and continue to bake for 5 ~ 8 minutes. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 7
