Turkey Stuffed Zucchini With Warm Balsamic Glaze

Name: Turkey Stuffed Zucchini With Warm Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini; 14 lb ground turkey; 2 tablespoons butter; ¼ cup chopped onion; 1 garlic clove, minced; ¼ cup breadcrumbs; 1 tablespoon fresh sage, finely chopped; ½ teaspoon salt; pepper; olive oil; 1 teaspoon olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons honey; ¼ cup chicken broth; 1 tablespoon fresh thyme; 1 teaspoon butter, chilled; salt and pepper

Servings: persons

1 medium zucchini
14 lb ground turkey
2 tablespoons butter
¼ cup chopped onion
1 garlic clove, minced
¼ cup breadcrumbs
1 tablespoon fresh sage, finely chopped
½ teaspoon salt
pepper
olive oil
1 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
¼ cup chicken broth
1 tablespoon fresh thyme
1 teaspoon butter, chilled
salt and pepper

1
Preheat oven to 375F.
2
Cut off ends of zucchini then cut in half lengthwise and scoop out pulp leaving about 1/4 inch remaining.
3
Finely chop pulp and set aside.
4
Heat 2 Tbsp butter in skillet over medium heat and saute onion 2 minutes.
5
Add pulp from zucchini, and saute 3 minutes, or until onion is nicely softened.
6
Add garlic and saute one minute longer.
7
In medium bowl, combine turkey, onion mixture, breadcrumbs, sage, salt and pepper, mixing well.
8
Glaze the bottom of an oven-proof casserole with enough olive oil to coat.
9
Rub zucchini in the oil to coat all over, and place pulp side up.
10
Divide turkey mixture in half, filling each zucchini half.
11
Cover with foil and bake for 35 minutes.
12
Remove foil and continue to cook for 10 minutes.
13
Meanwhile, in the same skillet used for the onion, heat one teaspoon of olive oil.
14
Add balsamic vinegar and let boil about 1 1/2 minutes, until syrup-y.
15
Add honey, broth and fresh thyme, bringing to a boil again for about another 1 1/2 minutes.
16
Remove from heat and stir in butter until melted, along with salt and pepper.
17
Remove zucchini from oven, and drizzle each piece with about 2 tablespoons of balsamic glaze.
18
Serve immediately.

2891

kcal

Calories

152

Fat

Carbs

357

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium zucchini, 14 lb ground turkey, 2 tablespoons butter, ¼ cup chopped onion, and more.

Yes, Turkey Stuffed Zucchini With Warm Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!