Stuffed Zucchini with Turkey Sausage

If you grow zucchini in your garden, and you’re the kind of wonderful person who brings your neighbors a share of your bounty, and such bounty includes foot-long several pound zucchinis, might I suggest that you include a recipe to accompany such a welcome gift? I’m not kidding! Seriously, we have such a wonderful neighbor, Pat, who not only brings over freshly picked, glorious produce, but tried and true recipes as well. The following stuffed zucchini recipe is adapted from one that Pat brought us last week, along with a 2-pound zucchini, and we loved it. It tastes like it is stuffed with Italian pork sausage, but the stuffing is actually lean ground turkey with garlic, herbs, and mushrooms. Enjoy.

Stuffed Zucchini with Turkey Sausage Recipe

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Yield: Serves 4.


  • 1 zucchini about 12 inches long, or 6 medium ones
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 cup chopped mushrooms
  • 2 tablespoons dry white wine
  • 1 pound ground turkey
  • 2 diced tomatoes
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 teaspoons salt
  • 2 teaspoons pepper


1 Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

2 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.

3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

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Showing 4 of 48 Comments

  • lydia

    What a wonderful neighbor, who brings you zucchini and recipes! I often trade herbs from my herb garden for tomatoes, asparagus, etc. from my friends’ gardens. Now I think I’ll type up some recipes to trade, also.

  • Krooie

    Am I reading the recipe correctly? When you bake the filled zucchini, do you place them directly in the 1/4 inch of water in the baking pan? I’m worried they’ll become mushy during baking.

    Other than this concern, this recipe sounds wonderfully flavorful!

  • Elise

    Hi Kroole – Yes, you are reading the recipe correctly. The water boils away, helps keep the zucchini from drying out in the oven. You can see slightly different way to make it in the stuffed zucchini with ham and mushrooms recipe.

  • Sunny

    This looks like a great meal. I was thinking that perhaps inlieu of water in the bottom of the pan, one might try a thin layer of spaghetti sauce(either homemade or jarred). It would still keep it moist and add another dimension to this receipe.

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