Description
Delicious and healthy stuffed zucchini filled with savory ground turkey, sautéed vegetables, and melted mozzarella cheese, baked to perfection for a satisfying and nutritious meal.
Ingredients
Scale
Zucchini and Filling
- 4 medium-sized zucchinis
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced bell pepper
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Toppings and Garnish
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the stuffed zucchinis.
- Prepare the Zucchini: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and some flesh, creating a small cavity to hold the filling.
- Cook the Ground Turkey: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté until they become soft and fragrant.
- Add Ground Turkey: Incorporate the ground turkey into the skillet with the sautéed onion and garlic. Cook until the turkey is browned and fully cooked, breaking it up with a spatula as it cooks.
- Mix in Vegetables: Stir in the diced bell pepper, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the vegetables to soften and meld flavors.
- Fill the Zucchini: Spoon the cooked turkey mixture evenly into the hollowed-out zucchini halves. Pack the filling well to maximize flavor in each bite.
- Top with Cheese: Generously sprinkle shredded mozzarella cheese over the stuffed zucchinis to add a creamy, melted topping.
- Bake: Place the stuffed zucchinis in a baking dish and cover with foil. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender and the cheese has melted and started to bubble.
- Finish Under Broiler (Optional): For a golden and crunchy cheese topping, remove the foil and broil the zucchinis for an additional 2-3 minutes, watching closely to prevent burning.
- Garnish: Remove from the oven and let cool slightly before garnishing with fresh basil leaves if desired. Serve warm and enjoy.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef.
- Fresh tomatoes or canned diced tomatoes both work well in this recipe.
- For a spicier kick, add a pinch of crushed red pepper flakes when cooking the ground turkey.
- If you prefer a dairy-free version, omit the mozzarella cheese or use a vegan cheese alternative.
- To make meal prep easier, cook the turkey mixture in advance and refrigerate until ready to fill the zucchinis.
