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!
While zucchini noodles used to be my favorite way to add zucchinis to a meal, zucchini boats are now coming in at a close second!
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, like the popular Bruschetta Grilled Chicken Zoodle Bowls, the new Vegan Pad Thai with Zoodles and my personal favorite, Pesto Baked Salmon with Zoodles.
How do you make stuffed zucchini?
Stuffed zucchini is made by slicing a zucchini in half lengthwise, then carving out the middle of the zucchini and stuffing it.
For this Greek Turkey Stuffed Zucchini recipe, I cooked onions, garlic and ground turkey with oregano, salt and pepper, then added sun dried tomatoes to make the filling.
What to serve with Stuffed Zucchini
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!
The best part about this stuffed zucchini recipe is that it’s healthy, easy and made in just 29 minutes!
For more healthy recipes made in 29 minutes or less, check out these 5 favorites:
- Chimichurri Shrimp Skewers
- Buffalo Chickpea Buddha Bowls
- Whole30 Turkey Taco Salad
- Balsamic Salmon Zoodle Bowls
- Spicy Vegetable Pad Thai
Greek Turkey Stuffed Zucchini
- 4 medium zucchinis
- 1 tbsp olive oil
- ½ cup red onion diced
- 4 cloves garlic minced
- 1 lb ground turkey
- 1 tbsp oregano
- 1 tsp black pepper
- ½ tsp kosher salt
- ½ cup sun dried tomatoes julienne
- feta cheese crumbles
- Preheat 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 over medium high heat.
Once heated, add the onion and saute 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 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, if you'd like!
Calorie 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.