Turkey Stuffed Zucchini Primavera

Turkey Stuffed Zucchini Primavera
  • Prep Time: 30
  • Total Time: 45
  • Servings: 4.0

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About this Recipe

Seasoned ground turkey and roasted red pepper delicately stuffed in a hollowed zucchini half. Sprinkle with freshly grated parmesan and bake until golden brown!


4 Medium size zucchini
1 tbsp (15 mL) Olive oil
1 tbsp (15 mL) Butter
.5 Onion, finely diced
2 Cloves garlic, minced
1 tbsp (15 mL) Tomato paste
1 lb (454 g) Maple Leaf Prime® Extra Lean Ground Turkey
2 tbsp (30 mL) Chopped fresh thyme
1 Tomato, diced
.33 cup (80 mL) Chopped roasted red peppers
1 tsp (5 mL) Lemon zest
Salt and pepper
.5 cup (125 mL) Freshly grated Parmesan cheese


CUT zucchini in half lengthwise. Using a melon baller or a metal teaspoon, carefully scoop out the flesh from the zucchini. Reserve 1 cup (250 mL) of the zucchini flesh and chop. Set aside. Season the half zucchinis with salt and pepper. Set aside.

HEAT olive oil and butter in a large skillet over medium-high heat. Sauté onions and garlic for 2-3 minutes. Add tomato paste and cook, stirring for another minute. Add turkey and cook, breaking up with the back of a wooden spoon or a whisk for about 8-10 minutes or until nicely browned. Stir in thyme, tomato, roasted peppers, reserved chopped zucchini and lemon zest. Cook for 3-4 minutes and remove from the heat.

PREHEAT oven to 375°F (190°C).

SPOON meat mixture into the hollowed zucchini. Sprinkle with Parmesan and place on a parchment lined baking sheet. Bake in preheated oven for 10-12 minutes or until cheese is beginning to brown and zucchini is fork tender.


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