What to do with all that zucchini you’re seeing in your garden, at the Farmer’s Market, & at the grocery store? Or maybe, like me, you’re being gifted with zucchinis from your friends’ gardens!
This is the time of year when zucchini is rampant and you may be at a loss of what to do with all of it.
Zucchini has many health benefits and is definitely worth getting some on your plate. It’s a great source of antioxidants with over 50% of your daily needs for vitamin C coming from just 1 medium zucchini. It’s also a good source of pectin; which is a special fiber that is great for the heart and for keeping blood sugar balanced. Research has also shown zucchini to have anti-inflammatory properties; being especially beneficial in the gut.
There’s definitely some tried-and-true ways of preparing zucchini, like grilling, sauteing, or baking. I love throwing zucchini on the grill to add to our summer BBQs.
It also works great mixed with eggs. One of my favorites is this Zucchini Frittata I shared on Facebook awhile ago.
I also love using zucchini in a summer Ratatouille or in this yummy Veggie Lovers Chicken Soup. You can also turn zucchini into noodles (zoodles) and use them as you would any noodle. Learn how HERE.
But when I was recently given 2 giant zucchinis I was inspired to try something new. Not only was it quick and easy, it turned out delicious. And the whole family agreed! So much so, that my daughters actually elevated it to their “favorites” list. ????
Turkey Stuffed Zucchini
Ingredients
- 1 large zucchini (or multiple smaller ones)
- 1-2 lbs (1/2-1 kg) ground turkey (depending on how many you’re making)
- 2 shallots, chopped
- 1 box crimini mushrooms, chopped
- 2+ Tbsp olive oil
- 1 Tbsp Herbes de Provence
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 large heirloom tomatoes, chopped
- (optional) freshly grated parmesan (or other cheese of your liking)
Directions
Step 1: Saute shallots in 1 Tbsp olive oil until soft and transparent. Heat the oven to 200 C or 390 F.
Step 2: Add ground turkey, mushrooms, Herbes de Provence, salt, & pepper. Cook until turkey is browned and mushrooms are soft; ~5-8 minutes.
Step 3: Cut the zucchini in half and scoop out the soft flesh in the middle of each side. Place on a parchment-lined baking sheet. Drizzle ~1 Tbsp olive oil over both sides and run into the flesh.
Step 4: Fill the middle of both sides with the turkey mixture. Top with the chopped tomato and cheese (if using).
— One daughter loves tomatoes, the other doesn’t, so 1/2 of our zucchini had tomatoes & the other didn’t. Of course they both love cheese!
Step 5: Bake in oven for ~20 minutes; until flesh is soft and top is browned. (see picture at the top of post)
Make It A Meal: serve with a green salad and enjoy a low carb, protein filled meal, with lots of veggies!
It’s super tasty and satisfying. Give it a try and let me know what you think.
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