Name: Turkey and Mushroom Stuffed Zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: mediterranean
Ingredients: Stuffed Zucchini; 3 medium sized zucchinis; 1 tbsp olive oil; 20 cremini mushrooms, finely diced; ½ small onion, finely diced; 2 cloves of garlic, minced; 1 lb ground turkey; 1 egg; ¼ cup Italian parsley, finely chopped; 1 tsp himalayan salt; ½ tsp freshly ground black pepper; ½ tsp red pepper flakes (optional); 28 oz can San Marzano tomatoes, crushed; ⅓ cup Parmigiano-Reggiano, finely grated and divided (optional); Arugula and fennel salad; 6 cups arugula; 1 cup fennel, thinly sliced; 2 tbsp olive oil; 1 tbsp fresh lemon juice; ½ tsp fine sea salt; Freshly ground pepper

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These Turkey and Mushroom Stuffed Zucchini are hearty, high in protein, and loaded with flavor! Filled with a savory mix of ground turkey, mushrooms, and topped with hearty tomatoes, they’re a simple, satisfying way to enjoy a low-carb meal. Perfect for anyone managing PCOS, or looking to balance hormones. Paired with an easy arugula and fennel salad to complete the meal. This is a classic Mediterranean style meal you will love!

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Why you’ll love this stuffed zucchini recipe
Ingredients you'll need
Equipment you'll need
Instructions
Substitutions and Additions
Storage
Related
Turkey and Mushroom Stuffed Zucchini

Why you’ll love this stuffed zucchini recipe

It’s delicious!
t’s a PCOS-friendly plate with plenty of protein, fibre and fat.
It’s gluten-free, making it great for reducing inflammation.
It’s perfect for maintaining low blood sugar and balancing your hormones.
It is super easy to make.

Ingredients you'll need

Zucchinis
Olive oil
Cremini mushrooms
Onion
Garlic
Ground turkey
Egg
Italian parsley (flat-leaf parsley)
Freshly ground black pepper
Red pepper flakes (optional)
San Marzano tomatoes
Parmigiano-Reggiano (optional)
Arugula
Fennel
Fresh lemon juice
Fine sea salt

See recipe card for quantities.

Equipment you'll need

Instructions

Preheat the oven to 400 °F.

ground turkey and mushroom mixture in a bowl

Make the filling. In a skillet, heat the olive oil over medium heat. Add diced onions and diced mushrooms to the pan and cook until the onions are translucent, or about 5 minutes. In a large bowl combine the mushroom and onion mixture with the ground turkey, egg, garlic, parsley, half the Parmigiano-Reggiano, red pepper flakes, salt and pepper. Set aside.

Stuff the zucchini. Slice the zucchini in half lengthwise. Using a spoon, scoop out the part of the zucchini that has seeds, creating a cavity. Place the zucchini halves in a baking dish. Spoon the turkey mixture into the cavity of each zucchini, generously filling each one. Pour the crushed San Marzano tomatoes overtop of the stuffed zucchini and cover the bottom of the dish as well. Place the dish in the oven for 35 minutes, or until the zucchinis are fork-tender and the turkey is cooked through.

stuffed zucchini covered in tomato sauce in a baking dish

Make the arugula and fennel salad. About 5 minutes before the zucchinis are finished baking, make the salad. Add the arugula, fennel, olive oil, fresh lemon juice, fine sea salt, freshly ground pepper to a large bowl and mix. I use a mandoline to slice the fennel so it gets really nice and thin and all the slices have a consistent thickness, but you can use a knife as well.

baking dish with stuffed zucchini and stuffed zucchini and arugula salad on a plate

Finish the dish. Remove from the oven, top with the remainder of the Parmigiano-Reggiano and enjoy immediately with the salad on the side.

Healthy Tip: Zucchini is right up there with bananas and sweet potatoes for having high levels of potassium, making them a great low-carb alternative for getting this essential micronutrient.

Substitutions and Additions

Substitute for ground turkey. If you don't have any ground turkey, you can substitute ground beef or ground pork or combination of the two.

Make it dairy-free. You can either leave out the Parmigiano-Reggiano or substitute with your favourite dairy-free version of parmesan cheese.

Substitute for cremini mushrooms. You can use any type of mushrooms you like in this recipe, but the closest in flavour and texture would be white button mushrooms or portabello mushrooms.

Add bacon. Because bacon makes everything better! Adding bacon or pancetta to the turkey mixture would be a great addition and add even more flavour and protein to this dish.

Add greens. If you're trying to get a little more greens in your diet you could try adding chopped spinach or kale into the turkey and mushroom stuffing.

Storage

Store your leftover stuffed zucchini in the fridge for up to 3 days in an airtight container. These ingredients don't stand up well to freezing.

The arugula and fennel salad should be eaten right away and should not saved for later.

Looking for other recipes like this? Try these:

Turkey and Mushroom Stuffed Zucchini

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Author: Kristina
Total Time: 45
Yield: 6
Diet: Gluten Free

Print Recipe

Description

These Turkey and Mushroom Stuffed Zucchini are hearty, flavorful, and packed with fiber, protein, and healthy fats—ideal for women managing insulin-resistant PCOS.

Ingredients

Stuffed Zucchini

3 medium sized zucchinis

1 tablespoon olive oil

20 cremini mushrooms, finely diced

½ small onion, finely diced

2 cloves of garlic, minced

1 lb ground turkey

1 egg

¼ cup Italian parsley, finely chopped

1 teaspoon himalayan salt

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes (optional)

28 oz can San Marzano tomatoes, crushed

⅓ cup Parmigiano-Reggiano, finely grated and divided (optional)

Arugula and fennel salad

6 cups arugula

1 cup fennel, thinly sliced

2 tablespoon olive oil

1 tablespoon fresh lemon juice

½ teaspoon fine sea salt

Freshly ground pepper

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Instructions

Preheat the oven to 400 °F.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ cup diced onions and 20 diced mushrooms to the pan and cook until the onions are translucent, or about 5 minutes.
In a large bowl combine the mushroom and onion mixture with 1 lb of ground turkey, 1 egg, 2 cloves of garlic, ¼ cup parsley, half the Parmigiano-Reggiano, ½ teaspoon red pepper flakes, ½ teaspoon salt and pepper. Set aside.
Slice the zucchini in half lengthwise. Using a spoon, scoop out the part of the zucchini that has seeds, creating a cavity. Place the zucchini halves in a baking dish.
Spoon the turkey mixture into the cavity of each zucchini, generously filling each one.
Pour the crushed San Marzano tomatoes overtop of the stuffed zucchini and cover the bottom of the dish as well. Place the dish in the oven for 35 minutes, or until the zucchinis are fork-tender and the pork is cooked through.
About 5 minutes before the zucchinis are finished baking, make the salad. Add 6 cups arugula, 1 cup fennel, 2 tablespoon olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon fine sea salt, freshly ground pepper to a large salad bowl and mix.
Remove from the oven, top with the remainder of the Parmigiano-Reggiano and enjoy immediately with the salad on the side.