Drop Dead Delicious Stuffed Zucchini
Get ready to savor the irresistible flavors of "Drop Dead Delicious Stuffed Zucchini," a wholesome yet indulgent dish that’s perfect for weeknight dinners or special occasions! This recipe features tender zucchini boats loaded with a savory stuffing made from ground turkey or beef, fragrant garlic, and juicy diced tomatoes, all seasoned to perfection with Italian spices. Topped with a melty layer of mozzarella and a crispy breadcrumb-Parmesan mixture, these stuffed zucchini are baked until bubbly and golden. With a prep time of just 20 minutes, this gluten-friendly option is quick, nutritious, and bursting with Mediterranean-inspired goodness. Serve it as a hearty main dish or a stunning side, and don’t forget the sprinkle of fresh parsley for a pop of freshness!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 0.5 pounds ground turkey or ground beef
- 1 cup diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, grated parmesan cheese
- 0.5 cup, shredded mozzarella cheese
- 0.5 cup breadcrumbs
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the zucchini in half lengthwise and scoop out the flesh using a spoon, leaving about 1/4-inch of the shell intact. Reserve the scooped-out flesh and finely chop it.
Brush the zucchini shells with 1 tablespoon of olive oil and place them cut side up on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 minutes, then remove and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the ground turkey or ground beef, breaking it into small pieces as it cooks. Cook until fully browned, about 5-6 minutes.
Add the chopped zucchini flesh, diced tomatoes, Italian seasoning, salt, and black pepper to the skillet. Cook for another 5 minutes until the mixture is well combined and the zucchini is softened.
Remove the skillet from the heat and stir in the parmesan cheese and breadcrumbs. Mix well to create the stuffing.
Spoon the stuffing mixture evenly into the pre-baked zucchini shells. Top each stuffed zucchini with shredded mozzarella cheese.
Return the zucchini to the oven and bake for another 15-20 minutes, until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 11836 mg | 515% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 72.6 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1167 mg | 90% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3155 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
