Italian Turkey-Stuffed Zucchini

Recipe from

Oxmoor House

Nutritional Information

Calories 254
Caloriesfromfat 23 %
Fat 6.6 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24 g
Carbohydrate 26.9 g
Fiber 0.0 g
Cholesterol 49 mg
Iron 0.0 mg
Sodium 488 mg
Calcium 0.0 mg


2 medium zucchini
Olive oil-flavored vegetable cooking spray
1/4 cup chopped onion
1/2 teaspoon minced garlic
1/4 pound freshly ground raw turkey
1 ounce lean cooked ham, chopped
1/4 cup fine, dry breadcrumbs
1/4 teaspoon dried basil
1/8 teaspoon pepper
1/8 teaspoon dried crushed red pepper
2 tablespoons grated Asiago cheese, divided
1 cup commercial low-sodium spaghetti sauce


Cut zucchini in half lengthwise, leaving stems intact. Carefully remove pulp, leaving 1/4-inch-thick shells. Dice pulp, and set aside; reserve shells.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini pulp, onion, and garlic; saute 5 minutes. Transfer zucchini mixture to a medium bowl, and set aside.

Combine turkey and ham in skillet; cook over medium heat until turkey is browned, stirring until it crumbles. Combine turkey mixture, zucchini mixture, breadcrumbs, basil, peppers, and 1 teaspoon cheese, stirring well. Spoon turkey mixture evenly into reserved zucchini shells. Spoon spaghetti sauce into bottom of an 8-inch square baking dish; place stuffed zucchini shells over sauce. Sprinkle remaining cheese evenly over zucchini shells. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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