Zucchini Stuffed Turkey Bake
This Hearty Zucchini Stuffed Turkey recipe combines the savory flavors of ground turkey with tender slices of zucchini, seasoned to perfection with Italian herbs and coconut oil for added richness. Layering zucchini between the ground turkey mixture adds a delightful texture while ensuring a hearty meal that’s both filling and healthy. Topped with grated Parmesan cheese and baked until golden brown, this dish is perfect for a satisfying family dinner any night of the week. It’s simple to prepare, delicious, and sure to become a staple in your dinner rotation!
Equipment
2-quart glass baking dish
Large mixing bowl
Sharp chef's knife or mandoline
Medium saucepan
Instant-read thermometer
Ingredients
1 ½ pounds ground turkey - minced turkey, about 680g
1 medium zucchini - boiled and drained, cut into slices about 1/4-inch thick
1 ½ teaspoons salt
1 ½ teaspoons Italian seasoning- 2 tablespoons turkey broth - or chicken broth, about 30ml
2 tablespoons coconut oil - about 28g
½ cup Parmesan cheese - freshly grated, about 50g- 1 pinch salt - to taste, for seasoning the zucchini layer
1 pinch ground black pepper - to taste, for seasoning the zucchini layer
Instructions
- In a large mixing bowl, combine the ground turkey, salt, Italian seasoning, turkey broth, and coconut oil. Mix with your hands or a spatula until evenly combined — avoid overmixing to keep the turkey tender.1 1/2 pounds ground turkey, 1 1/2 teaspoons salt, 1 1/2 teaspoons Italian seasoning, 2 tablespoons turkey broth, 2 tablespoons coconut oil
- Lightly grease a 2-quart glass baking dish. Press about half of the turkey mixture evenly across the bottom and slightly up the sides, creating a layer approximately 1/4-inch (6mm) thick.1 1/2 pounds ground turkey
- Arrange the boiled and thoroughly drained zucchini slices in a single layer over the turkey, leaving the edges of the turkey uncovered so they seal with the top layer. Season the zucchini with salt and pepper to taste.1 medium zucchini, 1 pinch salt
- Spread the remaining turkey mixture evenly over the zucchini, pressing gently to seal the edges with the bottom layer. Sprinkle the grated Parmesan cheese evenly over the top.1 1/2 pounds ground turkey, 1/2 cup Parmesan cheese
- Bake at 350°F / 175°C (180°C fan-forced) for 40-50 minutes, or until the internal temperature reaches 165°F / 74°C. Increase the oven temperature to 400°F / 200°C (205°C fan-forced) and bake for an additional 7-10 minutes until the Parmesan topping is golden brown and crispy.
- Let the dish rest for 5 minutes before slicing. This makes it easier to cut clean portions. Serve hot.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezes well for up to 2 months — thaw overnight in the fridge before reheating.
Make-ahead: Assemble the dish up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to the bake time if going straight from fridge to oven.
Substitutions: Swap coconut oil for olive oil or butter if preferred. Use ground chicken in place of turkey for a similar result. Pecorino Romano works in place of Parmesan for a sharper flavour.
Pro tip: Press the turkey layers firmly and evenly to create a compact structure — this prevents the dish from falling apart when you slice and serve it.
Draining: Make sure the boiled zucchini slices are thoroughly drained and patted dry with paper towels to prevent a watery finished dish.
Lower-sodium option: Reduce the salt to 1 teaspoon (yielding approximately 1100mg sodium per serving) — the Italian seasoning and Parmesan provide enough flavour to compensate.
Nutrition
Serving: 1servingCalories: 416kcalCarbohydrates: 5gProtein: 59gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 139mgSodium: 1626mgPotassium: 885mgFiber: 1gSugar: 2gVitamin A: 349IUVitamin C: 12mgCalcium: 182mgIron: 2mg
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