Turkey Stuffed Zucchini Parmesan

Turkey Stuffed Zucchini Parmesan is a low-calorie Italian main course that tastes like you've used Italian sausage but you didn't.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Well, it's that time of year again. The time of year when you have more zucchini than you literally know what to do with! And when every time your husband brings more in from the garden you groan in anguish (well, maybe that's just me) with the thoughts of "what in the world am I going to do with them all?"

Plenty of zucchini have already been given away to people at my husband's work.

Plenty have been grated and sauteed into all manner of delicious bread and side dishes...and yet, they're still coming!!

Seriously, why do we plant so many zucchini plants every year when one would be more than enough?

Will we ever learn???

It's doubtful! LOL!

Since I've never shared my recipe for Stuffed Zucchini before, now is the time.  

I used ground turkey in this recipe to hold the calorie count down a little, but with the addition of the fennel seed, you'll never really miss the fact that these are not stuffed with good old, higher-calorie Italian sausage.

Trust me when I tell you, that these are really, REALLY gooood!

TURKEY STUFFED ZUCCHINI PARMESAN    {PRINT THIS RECIPE}
Serves 6-8    Prep time: 15 minutes     Cook time: 40 minutes

*2 large zucchini - halved and notched out for filling (see photo)
4 teaspoon olive oil
1 teaspoon salt - divided
½ teaspoon pepper - divided
1 teaspoon garlic powder
1 pound ground turkey
1 small red onion, peeled and small diced
2 cloves garlic, minced
1 tablespoon fennel seed
1 egg, lightly beaten
1 can (10 ounces) tomato puree
2 cups shredded mozzarella
1 cup shredded Parmesan
1 teaspoon dried basil
1 teaspoon dried oregano

-Preheat the oven to 375 degrees.
-Prepare a 9x13 casserole dish by spraying with nonstick spray.
-Halve the zucchini and notch out the center. You can also cut a thin strip from the opposite side of the notch in order to have the zucchini sit securely in the pan without falling over.
*Note - You can use whatever size zucchini you like. During the cooler months when the zucchini are smaller, use several (halved) to fill your 9x13 casserole dish. Since I made mine at the height of harvest time, our zucchini was pretty huge and I only used 2 large zucchini (halved) and filled the 9x13 casserole dish and so my recipe is listed as such.

-Brush the cut side of each zucchini with olive oil.
-Sprinkle each zucchini with half of the salt, half of the pepper, and the garlic powder. Set aside.
-In a large bowl, mix the ground turkey, red onion, minced garlic, fennel seed, and egg until incorporated.
-Generously fill each notched zucchini with the ground turkey mixture.
-Bake the filled zucchini for 20 minutes.
-Remove the zucchini from the oven and top each zucchini evenly with the tomato puree, the shredded mozzarella, shredded Parmesan, and the dried basil, and oregano.
-Return the casserole back to the oven and continue to cook for an additional 15 minutes or until the cheese is browned and bubbly.