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Turkey Italian Stuffed Zucchini

Turkey Italian Stuffed Zucchini is such a great recipe. I have made many different variations, just add what you like.

Turkey Italian Stuffed Zucchini is so good that I make several variations of this dish. Sometimes I omit the turkey and substitute it with garbanzo beans. In the summer instead of baking this dish in the oven I use the grill to add some smokiness and prevent heating up the house. 

I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.

Cost Per Serving $4.32 as of December 2022

If you have ZERO ingredients then this recipe will cost about $25.89.

If you have a fully stocked pantry this dish will cost about $21.89.

  • Cost per serving reduces to $3.65.

I am assuming you have salt and pepper and do not add it into the recipe total cost.

Stove Top & Oven Baked

Recipe serves: 6

Serving size: 2 zucchini halves. 

Equipment needed: Sauté Pan, 2 ~ 9×13 baking dishes and a large pot

Total time: 45 minutes


Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked pantry there will be a savings of about $4.00.

Pantry & Spices

Total: $4.00 as of December 2022

  • dried basil $1.00
  • dried oregano $1.00
  • panko bread crumbs $2.00


Total: $21.89 as of December 2022

  • 1 - garlic bulb $0.67
  • 1 - onion $0.78
  • 6 medium zucchini $5.58
  • 2 medium tomatoes $1.98
  • 1 - pound italian turkey links $6.49
  • parmesan cheese $3.19
  • mozzarella cheese $2.22
  • fresh parsley $0.98

Let's prep!

Let's cook!

  1. Complete prep from prep tab above.
  2. Bring a large pot of water to boil then add zucchini halves for 5 minutes. Drain or remove halves with tongs.
  3. Preheat oven to 350°
  4. Meanwhile heat the 12″ skillet then add turkey, scooped zucchini pulp, onion, 1/2 teaspoon salt & 1/2 teaspoon of pepper. 
  5. Cook the turkey breaking up into small pieces until no longer pink or the internal temp is 165°. Add the garlic for 1 minute. 
  6.  Remove from heat then add:
    • chopped tomatoes
    • 1 cup panko
    • 1/3 parmesan cheese
    • 1/3 cup fresh parsley
    • 2 teaspoons oregano
    • 2 teaspoons basil
  7. Spoon mixture into zucchini halves then place them in the 9×13 dishes
  8. Cover and bake for 15 ~ 20 minutes or zucchini is tender.
  9. Uncover then add mozzarella cheese evenly over zucchini and continue to bake for 5 ~ 8 minutes. Enjoy! 

This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 7

Side Options

Side Salad

Tomato Cucumber Salad

Vegetables such as broccoli, brussel sprouts, carrots, etc. 

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Christin Lee


It is fun to think that there might be a short cut but the reality is planning plus diligence equals financial freedom.

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