Easy Stuffed Zucchini With Ground Turkey Rice

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I’ve been making stuffed zucchini for years, but it wasn’t until my neighbor gave me a bag of enormous zucchini from her garden that I really perfected this recipe. You know how it goes with zucchini, one day they’re the perfect size and the next they’re baseball bats. These giants are actually perfect for stuffing though, and I learned to appreciate their thick walls and spacious centers.

The combination of ground turkey and rice makes this dish hearty without being heavy. I use jasmine rice because it holds up well and doesn’t get mushy, but any long grain rice works. The turkey stays moist because we’re essentially braising it inside the zucchini, and the vegetables release their juices as everything cooks together. I add diced onions and carrots to the filling for sweetness and texture.

Why Ground Turkey Works So Well in Stuffed Zucchini

What I love about this recipe is how forgiving it is. If your zucchini are smaller, just adjust the filling amount. If they’re huge, make extra filling and stuff them generously. The cooking time varies a bit depending on size, but you’ll know they’re done when a knife slides through the zucchini walls easily and the filling is hot throughout.

Tips for Perfect Zucchini Prep

This makes a complete meal on its own, though I often serve it with a simple salad or some crusty bread. It’s particularly good in late summer when zucchini are abundant and you need creative ways to use them up. The leftovers reheat beautifully in the oven, and the flavors actually improve overnight.

Easy Stuffed Zucchini With Ground Turkey Rice - Mediterranean recipe
I've been making stuffed zucchini for years, but it wasn't until my neighbor gave me a bag of enormous zucchini from her garden that I really perfected this recipe. You know how it goes with zucchini, one day they're the perfect size and the next they're baseball bats. These giants are actually perfect for stuffing though, and I learned to appreciate their thick walls and spacious centers. The combination of ground turkey and rice makes this dish hearty without being heavy. I use jasmine rice because it holds up well and doesn't get mushy, but any long grain rice works. The turkey stays moist because we're essentially braising it inside the zucchini, and the vegetables release their juices as everything cooks together. I add diced onions and carrots to the filling for sweetness and texture. What I love about this recipe is how forgiving it is. If your zucchini are smaller, just adjust the filling amount. If they're huge, make extra filling and stuff them generously. The cooking time varies a bit depending on size, but you'll know they're done when a knife slides through the zucchini walls easily and the filling is hot throughout. This makes a complete meal on its own, though I often serve it with a simple salad or some crusty bread. It's particularly good in late summer when zucchini are abundant and you need creative ways to use them up. The leftovers reheat beautifully in the oven, and the flavors actually improve overnight.
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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

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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