Turkey-Stuffed Zucchini

Baked Stuffed Zucchini
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This stuffed zucchini makes a satisfying meal accompanied with brown rice or quinoa pilaf to sop up the savoury tomato sauce. The low-fat melted cheese on top is scrumptious but without all the calories and cholesterol of full-fat cheese. Unlike traditional stuffed zucchini recipes, here we cut the zucchini into smaller “boats” which are easier to serve (and cuter!). Cajun spice and sun-dried tomatoes also add a little kick to the stuffing. Serves 4.


  • 2 large zucchini
  • 1/2 lb extra lean ground turkey
  • 1 slice whole wheat bread, chopped
  • 1 large clove garlic, minced
  • 3 pieces sun-dried tomatoes in oil, chopped
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tsp Cajun seasoning
  • 1 jar high-quality tomato sauce (24 to 32 ounces)
  • 1/2 cup low-fat mozzarella or cheddar cheese, grated



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Trim stems from zucchini and slice lengthwise and then crosswise, making 4 “boats” per zucchini (for a total of 8).
  3. Scoop out seeds from the centre of each boat and chop.
  4. Brown turkey in a large skillet until no longer pink.
  5. Mix together seeds, turkey, garlic, bread, sun-dried tomatoes and seasoning. Stuff squash with mixture and place in 9×13 inch baking pan. Pour sauce over squash and cover pan with foil.
  6. Bake in preheated oven for 45 minutes, or until zucchini are fork-tender.
  7. Remove foil and cover each boat with shredded cheese. Place under the broiler until cheese is melted (about 4 minutes). Serve immediately.


Image: mountainmamacooks.com

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I'm a Canadian mother of two with a passion for food and cooking. I'm increasingly discovering that delicious food can also be healthy! So, I am sharing my favourite recipes with like-minded home cooks. Along the way, I'll also be writing about food-related topics such as gadgets, books and television. Let the culinary adventures begin!

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