Turkey Stuffed Zucchini



4 (6 oz each) medium zucchini
1 tsp butter
1/2 small onion, finely diced
1 shallot, minced
3 cloves garlic, crushed
1 oz white wine
1.3 lb (20.8 oz) ground turkey (99% fat free)
1 large egg white
1/4 cup grated parmesan cheese
1 cup fat free chicken broth
2 tbsp whole wheat seasoned breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper



Preheat oven to 400°. 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 saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame 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 white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.


Place turkey meat in a large mixing bowl and 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.


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