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Mediterranean Turkey Stuffed Zucchini Recipe

Mediterranean Turkey Stuffed Zucchini recipe


This is a yummy dish with zucchini boats filled with tasty turkey, tomatoes, and cheese. We scoop out zucchini and cook it with turkey and spices. Then we put it back and add cheese. It's cooked until it's all melty and brown. It's good for dinner and not too hard to make!


4 medium zucchini squash
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground turkey
1/2 cup diced red bell pepper
1/2 cup chopped spinach
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/2 cup diced tomato


Preheat the oven to 400°F and position the rack in the center.
Wash the zucchini and cut them in half lengthwise. Scoop out the seeds and some flesh to create a boat. Chop the scooped flesh and set aside.
Place the zucchini boats on a baking sheet, drizzle with half the olive oil, and season with salt and pepper.
Bake the zucchini boats for 15 minutes.
While the zucchini is baking, heat the remaining olive oil in a skillet over medium heat.
Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes.
Add the chopped zucchini flesh, red bell pepper, spinach, garlic, and oregano to the skillet. Cook for another 5 minutes, stirring occasionally.
Stir in the diced tomato and cook for 2 more minutes.
Remove the zucchini boats from the oven and fill each with the turkey mixture.
Sprinkle the crumbled feta cheese over the filled zucchini boats.
Return the zucchini to the oven and broil for 3-4 minutes, or until the cheese is melted and slightly golden.
Garnish with chopped fresh parsley before serving.

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