Ground Turkey Stuffed Zucchini Boats

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  • 2 medium zucchini
  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 cup minced fresh mushrooms
  • 1 pound Italian seasoned ground turkey
  • 2 tablespoons dry white wine
  • 2 diced tomatoes
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons fresh basil
  • 1 cup 5 cheese Italian blend shredded cheese
  • 1 egg, slightly beaten
  • Salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Wash the zucchini. Cut each in half lengthwise and scoop out pulp with spoon, leaving shells about 1/4 inch thick.
  3. Chop the pulp and set aside. Place zucchini on a sheet pan, brush the inside of the shells with a little olive oil and place in oven. Roast for about 20 minutes.
  4. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté onion and garlic, add mushrooms and pulp. Sauté 2 minutes.
  5. In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and brown well. Stir in the onion and mushroom mixture. Add the wine, tomatoes, red pepper flakes and basil, cook about 1 minute. Drain any excess fat and set aside to cool.
  6. When mixture has cooled, add the cheese, egg, salt and pepper. Fill the zucchini shells with the mixture and bake at 375°For 40 minutes or until golden brown.