Greek Turkey Stuffed Zucchini
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Low carb, gluten free and delicious, this Greek Turkey Stuffed Zucchini recipe has it all! It’s healthy, scrumptious and easy to make in just 29 minutes.
Zucchini noodles used to be my favorite way to add zucchini to a meal. Now easy stuffed zucchini boats are coming in hot, tied for the top spot! My obsession started with these Buffalo Chicken Zucchini Boats and now to these Greek Turkey Zucchini Boats.
But don’t you worry, if you love zoodles, I still have plenty of those recipes too! These Bruschetta Grilled Chicken Zoodle Bowls have gone viral! The recipe video has been viewed over 6 MILLION times on Facebook!
This Vegan Pad Thai Recipe with Zoodles is made with my famous pad thai sauce and packed with healthy veggies! And my personal favorite, this Pesto Baked Salmon Recipe with Zoodles is made on just one pan in only 29 minutes.
For this zucchini recipe, I stuffed Greek flavored ground turkey into hollowed zucchini halves. The turkey is cooked with onions, garlic, oregano and sun dried tomatoes for a delicious Mediterranean flavor!
I like to top the zucchini with crumbled feta cheese. Because after all, my life motto is “more cheese, yes please!” If you’d like to keep the recipe dairy free, paleo and Whole30 approved, you can leave off the cheese.
How do you make stuffed zucchini?
- Prepare the zucchini boats. Cut the ends off four large zucchinis. Slice the zucchinis in half lengthwise. Remove the middle of the zucchini using a sharp knife. Make sure not to cut through the bottom of the zucchini.
- Prepare the filling. Add olive oil to a large skillet over medium high heat. Cook onions, garlic and ground turkey in the olive oil. Once the turkey is cooked through, add oregano, sun dried tomatoes, salt and pepper. Simmer for 2-3 minutes. You can also use ground beef or ground chicken instead of ground turkey in this recipe.
- Stuff the zucchini. Fill the zucchini shells with the meat mixture.
- Bake the stuffed zucchini. Place the zucchini boats on a rimmed baking sheet or in a baking dish. Place in a 400°F oven for 10 minutes. Remove from the oven and top with crumbled feta cheese, if you’d like!
How to reheat stuffed zucchini
You can reheat stuffed zucchini in a microwave or oven. To reheat it in the microwave, place it on a microwave-safe plate and into the microwave for 2 minutes. To reheat it in the oven, wrap the stuffed zucchini in foil. Place it in a 400°F oven for 15 to 20 minutes, or until heated throughout.
This stuffed zucchini is great for meal prepping because it is easy to transport and reheat. Pack it for lunch with a side of hummus and veggies, and you’ll have one delicious lunch to dig into!
What to serve with them
You can serve Greek Turkey Stuffed Zucchini alone or with a delicious variety of sides like salads, grains or more veggies! Here are a few of my favorite ideas.
- Greek Quinoa Salad – keep with the Greek theme and serve the zucchini with this flavorful quinoa salad recipe. If you’re looking for something low carb, try cauliflower rice instead of quinoa in this recipe.
- Roasted Garlic Parmesan Broccolini – this is one of my go-to sides that can roast right alongside the stuffed zucchini. If you can’t find broccolini, regular broccoli will work just fine!
- Greek Bruschetta – another great recipe to complete a Greek-style dinner!
- Spinach Artichoke Hummus and Veggies – you can also serve this delicious snack as a low carb side dish.
Are stuffed zucchinis Whole 30 approved?
This stuffed zucchini recipe is Whole 30 compliant, when you leave off the optional feta cheese topping. It’s also low carb and perfect for those on the keto diet!
More 29 minute meals
The best part about this stuffed zucchini recipe is that it’s easy to make in just 29 minutes! For more healthy recipes made in 29 minutes or less, check out these fan favorites.
- Chimichurri Shrimp Skewers – the easiest, most flavorful 3 ingredient recipe you’ll make this week.
- Buffalo Chickpea Buddha Bowls – these vegan bowls are so easy to toss together. And they’re covered in my favorite sauce, so of course I love them!
- Whole30 Turkey Taco Salad – this salad is healthy, low carb and perfect for meal prepping.
- Balsamic Salmon Zoodle Bowls – another great Whole30 recipe and my absolute favorite way to prepare salmon.
- Spicy Vegetable Pad Thai – this 15 minute recipe is always in my weekly rotation! It’s easy to make with the best pad Thai sauce and whatever veggies you have on hand.
Don’t forget to pin this Greek Turkey Stuffed Zucchini recipe for later. When you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!
Made it and loved it? Be sure to rate it 5 stars in the recipe card below!
Greek Turkey Stuffed Zucchini
Ingredients
- 4 medium zucchinis
- 1 tablespoon olive oil
- ½ cup red onion, diced
- 4 cloves garlic, minced
- 1 pound ground turkey
- 1 tablespoon oregano
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- ½ cup sun dried tomatoes, julienne
Optional Topping
- feta cheese crumbles
Instructions
- Preheat the oven to 400°F.
- Cut off the ends of each zucchini, then slice in half lengthwise. Use a spoon or knife to hollow out the zucchini, leaving app ¼ inch at the bottom and on the sides.
- Place the hollowed zucchini on a large baking sheet, lined with parchment paper, set aside.
- Add the olive oil to a large skillet on the stove over medium-high heat.
- Once the oil is hot, add the onion and cook for 3-4 minutes, then add the garlic and turkey. Cook for 6-7 minutes.
- Add the oregano, black pepper, salt and sun dried tomatoes and simmer for 2-3 minutes. Remove from the heat and spoon into the zucchini.
- Place in the oven and bake for 10 minutes. Remove from the oven and top with feta cheese crumbles (optional).
Notes
- The nutritional information provided does not include the optional feta cheese. One serving contains two stuffed zucchinis.
- Omit the feta cheese to make this recipe dairy free and Whole 30 compliant.
Nutrition Facts
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