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 50 Comments

  • Carolyn

    I love this recipe. I’ve made it many times and it is always a hit. I was thinking about making it into a casserole (rather than boats) – any suggestions?

  • LovelyLauren

    This was delicious! My husband like it and he supposedly doesn’t like turkey or zucchini. I followed exactly as you wrote, I just regret that I accidentally forgot to put in the white wine.

  • Anna

    Love it! Also recommend cutting down the salt a bit (parmesan is a pretty salty cheese as is) and experimenting with the spices and herbs to your taste. I tried this using ground bison instead of turkey and it was wonderful. May also try with other lean meats in the future.

  • Rebekah

    Uh, YUM. I used ground beef, omitted the mushrooms and zucchini insides, and only used one tomato– I wanted the stuffing to be meatier. :) Since I had cut back on the veggies I also needed less salt. The fresh herbs were fantastic. I sprinkled some really sharp Colby on top. Thanks for the basic recipe– I can tell that it will stand up to many variations!

  • Cheryl

    I made one similar also adding carrots, cornbread, buttermilk and low fat sour cream, I liked that yours had meat added, I will try that next time.

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