Turkey Stuffed Zucchini with Warm Balsamic Glaze
Elevate your weeknight dinner game with these irresistible Turkey Stuffed Zucchini with Warm Balsamic Glaze. Tender zucchini halves are hollowed out and filled with a hearty mixture of seasoned ground turkey, sautéed vegetables, and aromatic Italian spices, then topped with gooey mozzarella cheese for a perfectly melty finish. The dish is crowned with a drizzle of rich, tangy balsamic glaze infused with a touch of honey, delivering the perfect balance of sweet and savory in every bite. Not only is this recipe healthy and gluten-free, but it’s also easy to prepare, with just 20 minutes of prep time before it goes into the oven. Perfect as a satisfying main course for family dinners or as an elegant option for entertaining, this dish is sure to wow your taste buds while keeping things light and delicious.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Yellow onion
- 1 cup Canned diced tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Mozzarella cheese
- 0.25 cup Balsamic vinegar
- 1 tablespoon Honey
- 2 tablespoons Parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the seeds to create a cavity for the filling. Set aside the zucchini flesh.
Place the zucchini halves on a baking sheet lined with parchment paper or lightly greased.
Finely dice the zucchini flesh that was scooped out, the garlic, and the onion.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until translucent, about 3 minutes.
Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes.
Stir in the diced zucchini flesh, canned diced tomatoes, Italian seasoning, salt, and black pepper. Cook for an additional 3–4 minutes until the mixture is well combined and slightly thickened.
Spoon the turkey mixture evenly into the zucchini halves, pressing gently to pack the filling.
Sprinkle the stuffed zucchini with shredded mozzarella cheese.
Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
While the zucchini bakes, prepare the warm balsamic glaze. In a small saucepan over low heat, combine the balsamic vinegar and honey. Simmer for 3–4 minutes, stirring frequently, until it thickens slightly.
Remove the stuffed zucchini from the oven and drizzle the warm balsamic glaze evenly over each zucchini half.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 9691 mg | 421% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 93.5 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 674 mg | 52% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2622 mg | 56% | |
*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.
