Stuffed Zucchini

Stuffed Zucchini

I picked two 9-inch zucchinis from my garden yesterday, so it was time to make up a recipe for them.  This is probably my most successful recipe that I completely made up myself.


  • Two 9-inch zucchinis, sliced in half length-wise and seeds scooped out
  • One small onion, diced
  • One small red bell pepper, diced
  • 1/3 lb ground turkey
  • One prepared pot of Trader Joe’s Basmati Rice Medley (it only takes 15 minutes to cook)
  • 1 teaspoon seasoning blend
  • 1/2 teaspoon sea salt
  • About 1/2 teaspoon EACH dried thyme & oregano (I just plucked theses off the plants hanging in my kitchen)

What I Did:

  • Prepare the rice to cook.  If you don’t have that particular kind of rice, it’s a 1 cup rice to 2 cups water ratio, just to give you an idea.  Add the seasoning and salt to the rice while it’s cooking.
  • Dice & saute the onion & bell pepper for about five minutes.
  • Add the ground turkey, oregano & thyme and cook well.
  • Add the cooked rice, mix well.
  • Heat the oven to 350F.
  • Pour some olive oil into a baking dish that will fit your zucchini, place the zucchini in the dish and roll them around in the oil.
  • Carefully spoon mixture into zucchini.
  • Bake for 30 minutes.


  • I had a lot of leftover filling.  We ate some of it with chips (YUM!), and I plan on filling a tortilla with it for lunch today.
  • Some of the rice on the top got a bit crunchy.  Carefully draping the scooped innards of the zucchini on top of the filling before baking might help fix this problem.

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