Today Marta and I made Zucchini Ripieni (stuffed Zucchini). A perfect way to eat up those summer zucchini. The recipe can easily be made gluten free without adding breadcrumbs.
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Marta made hers with tuna and I can’t wait to try it. But I had ground turkey in the fridge waiting for me so I decided to go the meat route. Here’s a simple riff on Marta’s Zucchini Ripieni recipe. Check out our video on her page and her version of Zucchini stuffed with tuna! @martascookingclasses
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ZUCCHINI BOATS
Ingredients (Serves 4-6):
- 3-4 long zucchini, halved
- 1 lb. ground turkey
- 1 T olive oil
- 2 garlic cloves, minced
- ½ onion, diced
- 1 red bell pepper, diced
- 1 tomato, diced
- ¼ cup chopped parsley
- 2 T Parmesan
- 2 T breadcrumbs
- 1 t salt
- Cracked pepper
- ½ t Italian seasoning
- Splash of white wine, optional
Directions:
- In a large sauté pan, heat oil. When hot, add ground turkey and use a wooden spoon to break it up. Cook at high heat. When it’s a nice golden brown and no pink remains (about 5 min), add onion, garlic, red bell pepper and tomato. Cook another couple minutes or until onion is soft.
- Then, add salt, pepper and Italian seasoning. Turn off heat and place pan away from heat to cool slightly.
- Halve zucchini and scoop out flesh leaving ¼” from the bottom and ends. The easiest way is to do this with a teaspoon. Save the flesh- it will go in the filling. Chop large zucchini filling pieces and mix into ground turkey in the pan. No need to cook. Mix together in pan.
- Now fill zucchini boats with filling making sure to place enough in so it’s piled high. Place stuffed zucchini in a greased baking tray (13×9 tray). Repeat with all zucchini. Splash the white wine in the tray if using.
- Mix breadcrumbs with cheese and sprinkle on top zucchini. Drizzle a little olive oil too. It helps to crisp up.
- Place tray in oven and bake 30-40 minutes at 350 F or cheese is golden brown and zucchini is fork tender. Serve hot or cold!
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