Tuesday, September 2, 2014

New Recipe: Baked Stuffed Zucchini

Happy Tasty Tuesday!
I'm back on my blogging game after a couple days vacation. Since I haven't been doing much cooking this week (but a whole lot of unhealthy eating), this recipe is brought to you by my friend Christina. She is the girl I always turn to when I need a healthy alternative to a meal and after this past weekend that was filled with many unhealthy calories it is time for a detox, so this recipe comes at the perfect time. These stuffed zucchinis are filled with delicious spices and fresh ingredients that add so much flavor to the dish.
  • 4 medium zucchinis
  • 1 tsp olive oil
  • 1/2 small red onion, diced
  • 2 stalks of green onion, minced
  • 3 cloves crushed garlic
  • 1 oz white wine
  • 1lb ground turkey (99% fat free)
  • 1 large egg white
  • 1/4 cup grated parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 cup fat free chicken broth
  • 1/4 cup whole wheat seasoned breadcrumbs
  • 1tsp paprika
  • 1 tsp fresh chopped rosemary
  • 1 tsp garlic powder
  • 1 tsp marjoram
  • 1 tsp dried basil

  • Preheat oven to 400 degrees.
  • Cut zucchini in half, lengthwise and scoop out the insides leaving 1/3" thick baking dish.
  • Chop the scooped out flesh of the zucchini into small pieces.
  • In a large skillet, add olive oil, red onion, green onion and garlic. Cook on a medium-low heat for about 2-3 minutes or until onions are translucent.
  • Add chopped zucchini and season with a pinch of salt for another 2-3 minutes.
  • Add white wine and cook until liquid reduces.
  • Add ground turkey and season with a bit of pepper. Cook turkey fully (should turn a white color) and use spoon to break turkey into smaller pieces.
  • Season turkey mixture in skillet with paprika, rosemary, garlic powder, marjoram and basil. Mix well.
  • Place turkey mixture in a large mixing bowl and set aside for 2-3 minutes to let it cool. Then add cheeses and egg whites, mix well.
  • Using a spoon, fill zucchinis with turkey mixture, pressing firmly and top with bread crumbs.
  • In a seperate baking pan, pour chicken broth on bottom then place stuffed zucchinis in dish and cover tightly with aluminum foil. Bake in oven for 35 minutes.
  • Remove foil and place under broiler for an additional 3 minutes to brown the tops of the stuffed zucchinis.
  • Enjoy!
**Thanks again Tina!**



  1. I nominated you for a liebster award if you're up for doing it. Check out my latest post for the questions!

  2. Yum!!! Thanks for sharing girly!!



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