Looking for a way to use up the last of your zucchini crop?  This recipe is a great solution!  This was a lovely dinner and we really enjoyed it.  I was a bit peeved because the original recipe was called zucchini stuffed with turkey sausage, so naturally I bought turkey sausage.  Only once I started cooking did I realize that the recipe actually called for ground turkey, and then had a bunch of spices, etc. added during cooking to make it “sausage”.  I worried that it would be overpowering, but I didn’t feel like making another trip to the store.  I forged ahead and used the turkey sausage in addition to the herbs and spices (I did cut down the salt and pepper).  It turned out great!  So, you could probably use ground turkey or turkey sausage for this recipe and I think it would be good either way.

It is just so gratifying to get wonderful produce simply by stepping out your back door!  I will miss all the beautiful summer produce, but at least I have pumpkin, apples, cranberries and soup to keep me company in the meantime :)

  • Yield 2-4 servings


1 zucchini, about 12 inches long (or 2 6-inch)
2 tbsp. olive oil, divided
½ cup onion, chopped
3 cloves garlic, minced
½ cup mushrooms, chopped
1 lb. turkey sausage or ground turkey
2 tbsp. dry white wine
2-3 tomatoes, seeded and diced
3 tbsp. chopped fresh basil
1 tsp. minced fresh rosemary
¾ cup grated Parmesan cheese
1 egg, lightly beaten
½ tsp. salt
½ tsp. pepper


  • 01

    Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about ¼-inch thick.  Reserve about half of the insides.

  • 02

    In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.  Sauté the onion and garlic until tender, about 4-5 minutes.  Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes.  Remove from the heat.

  • 03

    Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat.  Crumble in the sausage or ground turkey and cook until lightly browned on all sides, stirring occasionally.  Stir in the cooked onion and mushroom mixture.  Add the wine to the pan along with the tomatoes, basil and rosemary.  Cook for 1 more minute.  Drain of any excess fat, remove from heat and set aside to cool.

  • 04

    Preheat the oven to 375° F.  Once the turkey mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper.  Fill the zucchini shells with the mixture.  Fill a baking dish with ¼-inch of water.  Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown.  Remove the zucchini from the pan and serve immediately.