Ingredients for Turkey Stuffed Zucchini With Warm Balsamic Glaze
- 2 medium zucchini (about 1 pound total)
- Ground Turkey
- 2 tablespoons butter
- 1/2 medium yellow onion, finely chopped
- Garlic Clove
- 1/2 cup breadcrumbs
- Fresh Sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (plus extra for greasing)
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- Chicken Broth
- Fresh Thyme
- Salt And Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Turkey Stuffed Zucchini With Warm Balsamic Glaze? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Turkey Stuffed Zucchini With Warm Balsamic Glaze
- Preheat oven to 375°F (190°C).
- Cut off the ends of 2 medium zucchini (about 1 pound total). Cut each zucchini in half lengthwise and scoop out the pulp, leaving about 1/4 inch of zucchini remaining on the shell.
- Finely chop the scooped-out zucchini pulp and set aside.
- Heat 2 tablespoons of butter in a skillet over medium heat. Add 1/2 medium yellow onion, finely chopped, and sauté for 2 minutes.
- Add the chopped zucchini pulp and sauté for 3 minutes, or until the onion is softened.
- Add 2 cloves of minced garlic and sauté for 1 minute more.
- In a medium bowl, combine 1 pound ground turkey, the onion and zucchini mixture, 1/2 cup breadcrumbs, 1 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Lightly glaze the bottom of an oven-proof casserole dish with 1 tablespoon olive oil.
- Rub the zucchini halves with olive oil to coat, and place them pulp-side up in the prepared casserole dish.
- Divide the turkey mixture evenly between the zucchini halves, filling each generously.
- Cover the casserole dish with foil and bake for 35 minutes.
- Remove the foil and continue baking for 10 minutes, or until the zucchini is tender and the turkey is cooked through.
- Meanwhile, in the same skillet used for the onion, heat 1 teaspoon of olive oil over medium heat.
- Add 1/4 cup balsamic vinegar and bring to a boil. Reduce heat and simmer for 1 1/2 minutes, or until slightly syrupy.
- Stir in 1 tablespoon honey, 2 tablespoons chicken broth, and 1 sprig fresh thyme. Bring to a boil again for 1 1/2 minutes.
- Remove from heat and stir in 1 tablespoon butter until melted. Season with salt and pepper to taste.
- Remove the zucchini from the oven and drizzle each half with about 2 tablespoons of the balsamic glaze.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
191g
Fat
103g
Carbs
24g
