Good Words Never Die

Try This if You Are Not a Fan of Zucchini – See if You Like It!




This recipe turns a plain zucchini into a culinary masterpiece!







  • 1 zucchini about 12 inches long, or 6 medium ones
  • 3 Tbsp olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 2 Tbsp dry white wine(optional)
  • 1 pound ground turkey
  • 2 diced tomatoes
  • 3 Tbsp chopped fresh basil
  • 1 tsp chopped fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 tsp salt
  • 2 tsp pepper


Preheat oven to 375°F.

Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft, and reserved zucchini insides, and sauté another 2 minutes. In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey and lightly brown , stirring occasionally. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion mixture from the other pan and add in the wine.

Stir in tomatoes, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside. When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake in oven for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.




Comments are closed