Grilled turkey stuffed zucchini boats

Grilling the zucchini a bit first helps create a perfectly cooked texture to enjoy the filling
Zucchini stuffed with ground turkey and panko crumbs
4 servings / 45 min 

Prep 20 min / Cook 25 min 

  • 2 zucchini, cut in half lengthwise
  •  8 oz (250 g) ground turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) chili powder
  • 1/3 cup (75 mL) salsa
  • 1/3 cup (75 mL) panko breadcrumbs, divided
  • 1 tbsp (15 mL) chopped fresh parsley or cilantro (optional)
  • 2 tsp (10 mL) canola oil
  1. Using a small spoon or knife if necessary, remove inside of zucchini halves, leaving a wall around edge. Chop up zucchini insides finely; set aside. Spray hollowed out zucchini halves with cooking spray. 
  2. Place zucchini halves on greased grill over medium heat and grill, turning once for about 5 minutes or until lightly grill marked. Set aside on small baking sheet.
  3. In a skillet, cook turkey, onion, garlic, chili powder and chopped zucchini over medium high heat, stirring often for about 8 minutes or until turkey is no longer pink and liquid evaporates and vegetables start to brown. Remove from heat and stir in salsa and 2 tbsp (25 mL) of the breadcrumbs. Fill zucchini boats with turkey mixture.
  4. In a small bowl, combine remaining breadcrumbs, parsley, if using and oil. Sprinkle over top of each filled zucchini. Place baking sheet on grill; close lid and cook for about 10 minutes or until heated through and zucchini is tender but firm.
Nutritional info per serving (1 of 4) 
  • Calories 170
  • Protein 16 g 
  • Total fat 7 g 
    Saturated fat  1.5 g 
    Cholesterol 60 mg 
  • Carbohydrates 11 g 
    Fibre 2 g 
    Sugars 4 g 
    Added sugars 0 g 
  • Sodium 200 mg 
  • Potassium 550 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.