Stuffed Zucchini with Ground Turkey (Stage 2)

This recipe is a wonderful way to incorporate protein and veggies in a warm, flavorful, hearty dish!

  • - 1 zucchini about 12 inches long, or 6 medium ones
  • - 1 tablespoons olive oil
  • - 1/2 cup chopped onion
  • - 3 cloves garlic, minced
  • - 1/2 cup chopped mushrooms
  • - 2 tablespoons low sodium chicken broth
  • - 1 pound ground turkey (97% extra lean)
  • - 2 medium tomatoes, diced
  • - 3 tablespoons chopped fresh basil
  • - 1 teaspoon chopped fresh rosemary
  • - 1/2 cup grated Parmesan cheese
  • - 1 egg, lightly beaten
  • - 1 dash of salt
  • - 1/2 teaspoon pepper *To make this recipe stage 2, feel free to omit the parmesan cheese.

1. Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

2. Heat 1 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft.

3. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes. Remove from skillet and set aside.

4. In the same skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes.

5. Stir in the reserved onion and mushroom mixture. Add the chicken broth. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

6. When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture.

7. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 25-30 minutes, until golden brown. Zucchini should be soft at this point. Remove zucchini from pan and serve while hot.



Prep Time 00:20; Cook Time 00:30; Total Time 00:50; Calories 253; Carbohydrates 6.6g; Fat 9.8g; Fiber 1.3g; Protein 34g; Serving Size 1; Sodium 386mg; Recipe Yield 4

Contributor  Adapted from Perry’s Plate

  • Jenelle Barkley

    Another great recipe from 20/20. I am currently stage 2 so I omitted the parmesan cheese, still tasted amazing! Very light and fresh.




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