Turkey Stuffed ZucchiniLooking for a great recipe to get more veggies in your family? Check out my recipe for Turkey Stuffed Zucchini.

Now before you fall over in shock thinking that my boys actually eat these…they don’t. They scrape the meat out of the zucchini boats and discard them. But, I still win the war of the veggies. You see the meat mixture contains the zucchini pulp that is removed to make the “boat.” It also has tomatoes, onions and mushrooms. They have no clue that they are eating all the good stuff…they just know it tastes great. I let them eat theirs over pasta. This recipe is really just a good meat sauce… it just happens to be tucked in a zucchini.

Zucchini is a fantastic little vessel that you can use to hold all kinds of good stuff. I do taco stuffed zucchini, feta stuffed zucchini, sausage stuffed zucchini and more. This is one of my favorites and it make a ton of food so it’s a good one if you have company.

This meal is part of the Publix Menu Plan For the Week Of 5/8 to 5/14 (5/7 to 5/13 for some). Here are the other recipes I have shared this week:

Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 6 – 8
[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/05/zucchini-ingred.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/05/zucchini-ingred.jpg” width=”500″ height=”380″ class=”aligncenter size-full” title=”zucchini-ingred”][/url]
Ingredients
  • 4 -6 large zucchini
  • 1 pound ground turkey (or half turkey/half sausage)
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 cup chopped mushrooms
  • 14.5 oz can diced tomatoes
  • 1 teaspoon sugar
  • 1/4 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup mozzarella cheese, shredded
Instructions
  1. Preheat oven to 375º F.
  2. Cut each zucchini lengthwise then scoop out the center pulp (reserve 3/4 cup of pulp as will be used in the filling).
  3. In a large skillet, add the onion, turkey (sausage if used) and garlic and cook until the meat is browned.
  4. Drain and add the tomatoes, mushrooms, 3/4 cup of chopped zucchini pulp, sugar and all spices.
  5. Simmer for 10 minutes, stirring frequently.
  6. Spoon the mixture in the zucchini cavities and sprinkle with the mozzarella.
  7. Place in a casserole dish and bake for 35 – 45 minutes until the zucchini is tender and cheese is bubbly.
Notes
[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/05/zucchini.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/05/zucchini.jpg” width=”400″ height=”300″ class=”aligncenter size-full” title=”zucchini”][/url]Tip: Use a melon baller or spoon to scoop out the zucchini. I like to cross hatch the zucchini to make it easier to scoop.

Zucchini Squash, $1.49/lb
Jennie-O Turkey Store Ground Turkey, 20 oz, $3.99
Sweet Onions, $1.29/lb
Publix Mozzarella Cheese, 8 oz, 2/$5
Hunt’s Natural Tomatoes, 14.5 oz, 10/$10