Italian Stuffed Zucchini


I am a fan of one dish meals. I love being able to have all of the dishes done while dinner is cooking and not have pots and pans leftover at the end. Dishes are washed and counter tops are cleaned, so we can move right to a family walk or playtime. I’ve been wanting to try zucchini boats for a while but none of the recipes I found contained a grain. Its not a one dish meal without a whole grain, especially when you have kids to feed who need those whole grains as part of a balanced diet.


These are like a mix between baked ziti (but with rice instead of pasta) and a stuffed pepper (but with zucchini instead of peppers). Whatever they are, they’re good! Cassidy would not stop eating them!


I can’t wait until fresh local organic zucchini are overflowing at the farmers market this summer, and hopefully my backyard garden too!


Italian Stuffed Zucchini

serves 5

5 medium zucchini

12 oz lean ground turkey (93%)

8 oz mushrooms, chopped small

1 tsp olive oil

1/2 onion

2 cloves garlic

1 cup cooked brown rice (or other grain like quinoa)

2 oz cream cheese

1/2 cup tomato sauce or drained canned tomatoes

1/2 tsp basil or handful fresh leaves

1/2 tsp oregano or handful fresh leaves

1/2 tsp parsley or handful fresh leaves

1/2 cup mozzarella cheese

2 Tbs parmesan cheese

salt and pepper to taste

Brown turkey, mushrooms, onion, and garlic in olive oil. Salt and pepper to taste.

While that’s cooking, Cut off ends of zucchini and slice in half lengthwise. Scoop out some of the zucchini innards, leaving roughly 1/2 inch of flesh. Chop the innards.

Place tomatoes, basil, oregano, and parsley in food processor and pulse until combined.


When turkey is cooked through and onions are translucent, add cooked rice, cream cheese, tomato sauce, zucchini innards, and seasonings.

Fill zucchini halves with filling and place in a 9 x 13 baking dish that is filled with 1/2 inch of water.

Sprinkle mozzarella and parmesan over top. Cover loosely with foil.

Bakes at 350F for 30-40 minutes, until zucchini are fork tender.

Broil for 2-5 minutes to brown the cheese.


Nutritional Information (for 2 “boats”)

Calories: 406

Fat: 18 g

Sodium: 396 (16%)

Carbohydrates: 34 g

Dietary Fiber: 5 g

Sugars: 8 g

Protein: 31 g


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