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Easy Stuffed Zucchini With Ground Turkey Rice

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Meat (Fleishig)

Stuffed zucchini is a light, satisfying dinner: halved zucchini filled with ground turkey, jasmine rice, onion, carrots, tomatoes and herbs, then baked until the zucchini is tender and the filling is cooked through.

Tips for Stuffed Zucchini

Choose zucchini that are firm and heavy for their size; very large ones have thick walls that hold plenty of filling. Scoop out the centers with a spoon, leaving a sturdy shell, and chop the scooped flesh into the filling so nothing goes to waste. Partially cooking the rice before stuffing makes sure it finishes tender. The turkey braises inside the zucchini, so it stays moist.

Kosher Notes

This is a meat (fleishig) recipe, so skip the cheese topping often used on stuffed zucchini; a sprinkle of breadcrumbs and fresh parsley browns nicely instead. Use kosher chicken broth. Leftover filling can be cooked separately as a side dish.

Storing

Leftovers keep for 3 days; reheat covered in a 350°F oven for 15 to 20 minutes.

Easy Stuffed Zucchini With Ground Turkey Rice
Transform oversized zucchini into a satisfying dinner with this simple ground turkey and rice stuffing that cooks perfectly in the oven.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini about 8 inches long
  • 1 pound ground turkey 85% lean
  • 1 cup jasmine rice uncooked
  • 1 medium yellow onion diced
  • 2 medium carrots diced small
  • 3 cloves garlic minced
  • 2 cups chicken broth kosher
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped

What I use for this recipe

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Method
 

  1. Preheat oven to 375°F. Cut zucchini in half lengthwise and scoop out the center flesh with a spoon, leaving about 1/4 inch of flesh attached to the skin. Chop the scooped flesh and set aside. Place zucchini boats in a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and carrots, cook for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Add ground turkey to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until no longer pink. Season with salt, pepper, oregano, and basil.
  4. Stir in the chopped zucchini flesh, uncooked rice, and drained tomatoes. Mix well and cook for 2 minutes. Remove from heat.
  5. Divide the turkey and rice mixture evenly among the zucchini boats, mounding it slightly. Pour chicken broth around the zucchini boats in the baking dish, not over the filling.
  6. Cover tightly with aluminum foil and bake for 35-40 minutes, until rice is tender and zucchini can be easily pierced with a knife.
  7. Remove foil and bake for an additional 5-10 minutes to lightly brown the tops. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Notes

Choose zucchini that are firm and heavy for their size. If your zucchini are very large, you may need extra filling. Leftover filling can be cooked separately as a side dish. Store leftovers covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 520mg 23%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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