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I modified this recipe from a lamb stuffed zucchini recipe of Mario Batali's.

My toddler loves this!


  • 4 medium zucchini
  • 4 tablespoons extra virgin olive oil
  • 1 medium Spanish onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 1 pound ground turkey, crumbled
  • 2 eggs
  • 1/2 tsp. dried basil
  • 1 cup basic marinara sauce, I like Trader Joe's basic marinara in the green can but any jarred sauce will do
  • 1/2 cup fresh bread crumbs
  • 1/2 cup grated parmesan cheese


  • Preheat oven to 450 degrees F.
  • Trim the zucchini and cut in half lengthwise.
  • Using a spoon or melon baller, remove the flesh making a canal down the center of each zucchini half, leaving 1/4-inch all around and the ends closed.
  • Roughly chop the excess zucchini flesh and set aside.
  • In a 10 to 12-inch saute pan, heat the olive oil until just smoking.
  • Add the onion and garlic and cook over medium-high heat until softened, about 6 to 7 minutes.
  • Add the zucchini pieces and ground turkey and cook until the turkey is cooked through, about 10 minutes.
  • Drain the fat from the turkey mixture and place in a large mixing bowl. Add the eggs, basil and the tomato sauce and mix well.
  • Season both the mixture and the zucchini boats with salt and pepper.
  • Stuff the turkey mixture into the zucchini boats and pile it high.
  • Place in an oven-proof baking dish just large enough to hold all the zucchini and sprinkle with the bread crumbs and parmesan cheese.
  • Sometimes I mix the breadcrumbs and cheese together first, sometimes I don't - it doesn't really matter.
  • Bake for 20 to 25 minutes, until crisp on top, and remove.
  • I serve it with steamed rice.

Categories: Lamb/Sheep  Main Dish  Oven 
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