Ground Turkey, Zucchini, and Salsa Pair Perfectly in this Recipe!

You don’t even really need plates for this recipe! This stuffed Zucchini recipe is the perfect way to serve this delicious mixture of turkey, salsa, and feta. Think of these veggie containers as the more nutritious cousin to carb-heavy taco shells.

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4 Zucchini, Halved lengthwise
1/2 Cup Leeks, Diced
2 Garlic clove, Minced
8 Ground chicken
1/2 Cup Fresh salsa
1/2 Cup Feta, Optional
Red pepper flakes, Pinched
Fresh coriander, Chopped


step #1

Preheat oven to 350°F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.

step #2

In a large skillet over medium-high heat, heat the oil. Add leeks and cook until soft, then add garlic and cook until fragrant, for approximately 1 minute. Add ground turkey and cook through (approximately 6 minutes), then add salsa and stir until combined. Add crushed red pepper flakes.

step #3

Stuff each zucchini boat with your turkey mixture and season with salt and pepper. Sprinkle with queso fresco or feta.

step #4

Bake on a greased oven-proof baking dish until zucchini is tender and cheese is golden, for about 15 minutes.

step #5

Garnish with fresh coriander and serve.


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Did you know?

It’s no secret that we love zucchini here at, but forget all those zucchini noodle recipes for now and brace yourself for these zucchini boats! They’re filled with worldly, delicious flavors – literally.

If you’ve read any of our other zucchini recipes, I’m sure you know all about how they’re super rich in vitamin A, vitamin C, and B-complex vitamins as well as dietary fiber which can help protect against colon cancer and ensure a healthy bowel. But do you know how to store them properly to keep them fresher longer?

Since zucchinis are available year-round and are super versatile, they’re perfect to keep on hand in case of a lunch or dinner emergency. But make sure you’re buying the best ones in the market. When it comes to zucchinis it’s a plus if you’re someone who’s attracted to shiny things. Buy medium-sized, firm and heavy zucchini featuring shiny, bright skin. When you get home, place them in a plastic bag and store them in the veggie crisper of your fridge for up to 2-3 days.

If you find yourself in a dinner emergency and don’t have any zucchini on hand, try one of these low-fat, low-carb recipes instead: Spicy Shrimp and Cauliflower Rice Bowl, Arugula Chicken Salad, or Chicken & Enoki Mushroom Stir Fry.

P.S. Did you know in the UK they call zucchini “courgette” and zucchini noodles “courgetti”?

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