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Turkey Stuffed Zucchini and Peppers

  • Author: Meagan


Another great way to use zucchini, almost directly from Giada’s Family Dinners by Giada De Laurentiis.  The recipe says that you can substitute different meats, but I’ve always used turkey, and I also have to admit that I totally cheat with the sauce – I don’t make it, I pour it straight from a jar and that’s part of what makes this a quick meal in our house.



Turkey Stuffed Zucchini and Peppers

1 lb. ground turkey

1 small onion, finely chopped AND 4 garlic cloves, minced

1/4 c. EACH fresh parsley, chopped AND plain breadcrumbs

1/3 c. grated Parmesan

3 T. ketchup AND 1 egg

1 t. salt AND freshly ground pepper to taste


Mix all ingredients together – you may need to use your hands to make sure it’s well blended and then refrigerate it until you’re ready to use it.  Preheat oven to 400 and lightly oil a 9 x 13 casserole dish.

For the vegetables that you will stuff, I find that the equivalent of the following fills a 9 x 13 nicely and holds all of the turkey mixture;

2 medium zucchini, cut in half lengthwise – use a spoon to carefully scoop out the middle (seeds), leaving about 1/4 inch thick shells

2 red, orange or yellow peppers, cut in half and seeded

Fill the vegetables with the turkey mixture, trying to keep the filling a similar thickness throughout.  Place in the greased casserole making sure that none will tip over.

1, 739 mL jar of organic tomato and basil, or tomato and garlic pasta sauce – (though our current favorite is a 830 gram can of Menu’s Pomodorina Sauce!)

Pour the tomato sauce evenly over the stuffed vegetables, and bake for about 45 minutes, or until the internal temperature of the turkey is 165.  Let it rest for about 10 minutes before serving.

We prefer it served with orzo, but it would also be good with rice, potatoes, couscous or any other pasta that you have on hand.

  • Category: Ground Turkey, Zucchini


From Meagan's Kitchen

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