Stuffed Zucchini with Turkey "Sausage"

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.9
  • Total Fat: 15.7 g
  • Cholesterol: 66.1 mg
  • Sodium: 1,089.8 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 22.4 g

View full nutritional breakdown of Stuffed Zucchini with Turkey "Sausage" calories by ingredient
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Tastes like turkey sausage but it uses lean ground turkey instead! Tastes like turkey sausage but it uses lean ground turkey instead!
Number of Servings: 6


    6 medium zucchini
    2 tablespoons olive oil
    1/2 cup pureed onion
    4 cloves garlic, minced
    1 cup chopped mushrooms
    2 tablespoons white wine
    1 pound ground turkey
    2 diced tomatoes
    2 tablespoons dried basil
    1 teaspoon dried rosemary
    1/2 cup grated Parmesan cheese
    1/4 cup egg substitute
    2 teaspoons salt
    2 teaspoons pepper


1) Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Chop up half of the insides and put half of the insides away for another use.

2 Heat 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. Brown the turkey, about 6-8 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Add tomato, basil and rosemary and cook 1 minute longer. 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 hot. (These reheat well, btw.)

Number of Servings: 6

Recipe submitted by SparkPeople user HEATHER8WC.

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