Savory Turkey Pesto Stuffed Zucchini for Effortless Meals

This Turkey Pesto Stuffed Zucchini is a healthy and flavorful dish, perfect for busy weeknights.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings: 4 zucchini halves

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

2 medium Zucchini cut in half lengthwise

For the Filling

1 lb Ground Turkey lean, high-protein
½ cup Pesto store-bought or homemade
1 cup Cherry Tomatoes halved
2 cloves Garlic minced
1 teaspoon Italian Seasoning
to taste Salt
to taste Pepper
1 tablespoon Olive Oil for sautéing

For the Cheese Topping

½ cup Shredded Mozzarella Cheese low-fat options work too
¼ cup Grated Parmesan Cheese or nutritional yeast for dairy-free

Equipment

Oven
large skillet
Baking Dish

Method

Preparation

Preheat your oven to 375°F (190°C).
Cut zucchini in half lengthwise and scoop out the seeds.
Place zucchini halves in a greased baking dish.

Cooking

In a large skillet, heat olive oil and sauté minced garlic until fragrant.
Add ground turkey and cook until browned, about 5–7 minutes.
Mix in pesto, cherry tomatoes, Italian seasoning, salt, and pepper.

Assembly and Baking

Stuff zucchini halves with turkey mixture and top with cheese.
Drizzle with olive oil and bake for approximately 25 minutes.
Check for tender zucchini and golden cheese before removing from the oven.

Serving

Cool for about 5 minutes before serving.
Enjoy your Turkey Pesto Stuffed Zucchini warm.

Nutrition

Serving: 1zucchini halfCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 18mgCalcium: 200mgIron: 2mg

Notes

Consider making homemade pesto for a fresh flavor. Store leftovers in an airtight container for up to 3 days.

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