Turkey Stuffed Zucchini

Since we have zucchini from our garden coming out our ears, a zucchini recipe seemed appropriate. I adore this recipe not only for the flavor, but also for how healthy it is. I found it on the Weight Watcher recipe site  Skinnytaste.com. I’m not familiar with the Weight Watcher’s point system, but seems to me 4 points is pretty low!

Gina posts a number of healthy original recipes that I have made and devoured! This one was no exception.

Servings: 4 (2 halves) • Time: 50 minutes • Points: 4 weight watcher points

  • 4 medium zucchini
  • 1 tsp butter
  • 1/2 small onion, finely diced
  • 1 shallot, minced
  • 3 cloves garlic, crushed
  • 2 tbsp white wine
  • 1.3 lb (20.8 oz) ground turkey (99% fat free)
  • 1 large egg white
  • 1/4 cup grated parmesan cheese
  • 1 cup fat free chicken broth
  • 2 tbsp seasoned breadcrumbs
  • 1 tsp paprika
  • 1 tsp fresh chopped rosemary
  • 1 tsp garlic powder
  • 1 tsp marjoram
  • 1 tsp dried basil
  • Salt and fresh pepper

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.

Thanks again Gina for the recipe and the use of the photos!

Ingredients: Zucchini

Comments & Reviews

  • This sounds heavenly! I am currently on WW and 4 points is real low! WOO! Adding this to my dinner list for the week!

  • Great recipe!! I think I actually have all of those ingredients on hand!!! THANK YOU!

  • Thank you SO much for the recipe!

    Also thank you for the zucchini lasagna one too. That was THE best lasagna I’ve ever had. I actually liked it better than regular lasagna. BTW to keep the excess moisture down in that recipe, I did the salt trick, wiped it down, then flipped and did it again on the other side. We didn’t have any problems with it being overly watery that way.

    We also have zucchini growing out our ears and we can only make so much bread! lol So keep the zucchini recipes coming for those of us who aren’t so creative but need to use it. 🙂

  • speaking of zucchini bread, where is the best price on walnuts to put in the bread? don’t have any stashed from a winter sale. I think they are $3.38/lb at Winco–seemed like I could do better!

  • I missed the Zucchini lasagna – is there a link?

  • I do the same with the zucchini but, after I clean it out I ground some sausage & hamburger, and then mix in some cream cheese & then bake them.

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