Turkey Stuffed Zucchini with Warm Balsamic Glaze
An elegant and delicious dish combining the savory goodness of ground turkey with the freshness of zucchini, all drizzled with a tangy-sweet balsamic glaze. Whether served as a starter, main course, or side, this dish is sure to delight any palate. Ideal for summer meals or a brunch gathering, it’s a versatile recipe you’ll want to try!
Recipe Overview
Category: Poultry
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serving Size: 4
Rating: 5/5 (Based on 6 reviews)
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 1 large |
| Ground turkey | 1/4 lb |
| Butter | 2 Tbsp |
| Onion | 1/4 large |
| Garlic clove | 1 clove |
| Fresh sage | 1 tsp |
| Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
| Olive oil | 1 1/2 tsp |
| Honey | 1 Tbsp |
| Chicken broth | 1/4 cup |
| Fresh thyme | 2 sprigs |
| Butter (for glaze) | 1 Tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 779.8 kcal |
| Total Fat | 42.8 g |
| Saturated Fat | 20.7 g |
| Cholesterol | 149.4 mg |
| Sodium | 1876.5 mg |
| Carbohydrates | 72.4 g |
| Fiber | 5.1 g |
| Sugars | 47.8 g |
| Protein | 31.1 g |
Instructions
-
Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This temperature ensures your zucchini bakes to a tender, slightly caramelized texture while keeping the stuffing moist. -
Prepare the Zucchini
Cut the ends off the zucchini, then slice it in half lengthwise. Scoop out the flesh of each half, leaving about 1/4 inch of the flesh along the skin to create a hollow space. Set the pulp aside for later use.Tip: Use a melon baller or spoon to carefully scoop out the center, ensuring you leave a sturdy shell.
-
Prepare the Zucchini Filling
Finely chop the zucchini pulp that you scooped out and set it aside. Heat 2 tablespoons of butter in a skillet over medium heat. Once the butter has melted, add the chopped onion and sauté for about 2 minutes until it starts to soften. Add the reserved zucchini pulp and sauté for an additional 3 minutes, until the mixture becomes tender and the onions are fully softened. Stir in the minced garlic and sauté for another minute, allowing the garlic to release its flavor. -
Mix the Stuffing
In a separate medium bowl, combine the ground turkey, the sautéed onion and zucchini mixture, 1/4 cup breadcrumbs, 1 teaspoon of chopped fresh sage, and salt and pepper to taste. Mix everything together thoroughly, ensuring that the turkey is well seasoned and the vegetables are evenly distributed throughout. -
Prepare the Baking Dish
Lightly glaze the bottom of an oven-proof casserole dish with olive oil, enough to coat the base. This will help prevent the zucchini from sticking to the dish and keep them moist as they cook. -
Stuff the Zucchini
Place each zucchini half in the prepared casserole dish, pulp side up. Carefully stuff each zucchini half with the turkey mixture, dividing it evenly among the halves. -
Bake the Zucchini
Cover the casserole dish with aluminum foil and bake the stuffed zucchini in the preheated oven for 35 minutes. After this time, remove the foil and bake for an additional 10 minutes to allow the tops to brown and the stuffing to become fully cooked. -
Make the Balsamic Glaze
While the zucchini is baking, prepare the balsamic glaze. In the same skillet used for the onion and zucchini mixture, heat 1 teaspoon of olive oil over medium heat. Add 1/4 cup of balsamic vinegar and bring it to a boil. Let it simmer for about 1 1/2 minutes, reducing slightly until it becomes syrupy. Stir in 1 tablespoon of honey, 1/4 cup chicken broth, and fresh thyme. Allow the mixture to come to another boil, simmering for about 1 1/2 minutes to thicken further. Remove the skillet from the heat and stir in 1 tablespoon of butter until it melts into the glaze, creating a glossy, rich sauce. Season with a pinch of salt and pepper to taste. -
Drizzle the Glaze
Once the zucchini is done, remove it from the oven and drizzle about 2 tablespoons of the balsamic glaze over each stuffed zucchini half. The glaze adds a beautiful sweetness and tang that pairs wonderfully with the savory turkey filling. -
Serve and Enjoy
Serve the Turkey Stuffed Zucchini with Warm Balsamic Glaze immediately, and enjoy the delightful balance of flavors. These stuffed zucchinis make an excellent main dish, side, or even a savory appetizer for your next gathering.
Tips for Success
- Zucchini Selection: Opt for zucchini that is firm with smooth skin. If you use smaller zucchinis, reduce the cooking time to avoid overcooking.
- Glaze Variation: You can experiment with different types of vinegar, such as red wine vinegar or apple cider vinegar, for a twist on the glaze flavor.
- Make Ahead: If you’re preparing this dish ahead of time, you can assemble the stuffed zucchinis and refrigerate them, then bake them fresh when you’re ready to serve.
- Adding Cheese: For a cheesy version, sprinkle some grated Parmesan or mozzarella on top of the stuffed zucchini before baking. It will melt beautifully over the filling, adding extra richness.
This Turkey Stuffed Zucchini with Warm Balsamic Glaze is a simple yet sophisticated recipe that can be customized to suit your taste. Whether served as a light dinner, part of a brunch spread, or as an accompaniment to a larger meal, it is sure to be a hit with your family and guests alike.
