Stuffed Zucchini

My grandmother used to make these in mass and by that I mean 4 or 5 Pyrex dishes at once. Of course her rendition was much cheesier and meatier, so I focused on reducing both aspects while keeping the flavour. The one flavour I remembered most was the dill; it was not a stand out but it added a dimension both unexpected and appealing.


  •  28 Oz Chopped Tomatoes
  • 1/2 C Onion, chopped
  • 1/2 C Carrot, grated
  • 4 Cloves Garlic, chopped
  • 2 T Parsley, chopped
  • 2 Cayenne Peppers, chopped
  • 1 t Salt
  • 1 t Ground Black Pepper
  • 2 T Olive Oil
IMG_2085 IMG_2086


  •  1 lb Ground Turkey
  • 1 C Onion, chopped
  • 1 C Carrot, chopped
  • 4 Cloves Garlic, chopped
  • 1/2 C Israeli Couscous, cooked
  • 1-2 Eggs
  • 1/2 C Panko Breadcrumbs
  • 1/2 C  Asiago, grated
  • 2 Cayenne Peppers, chopped
  • 3 T Parsley, chopped
  • 3 T Dill, chopped
  • 1 t Salt
  • 1 t Ground Black Pepper
  • 2 T Olive Oil
IMG_2087 IMG_2088

Zucchini, etc

  • 4 Large Zucchini, halved,  middles scooped out
  • Asiago, grated

Sauce: Heat olive oil over medium heat then saute onions until slightly browned, 5-7 minutes. Add carrots, cayenne and garlic, saute 1-2 minutes. Add salt and pepper, stir. Add tomatoes, reduce heat to low and stir. Simmer for 5-10 minutes, stirring occasionally. Remove from heat, add parsley and stir. Set aside.

Stuffing: Heat olive oil over medium high heat, add onions and saute for 5-7 minutes, until slightly browned. Add garlic, carrot and cayenne, saute for 1-2 minutes. Add ground turkey and sautee until cooked through. Add salt and pepper, stir then remove from heat. Add parsley and dill, stir then let cool. Remove mixture to large bowl then mix in egg, couscous, asiago and panko.

IMG_2090Assembly: Pack the stuffing into the scooped out zucchinis; its ok to overstuff and leave a dome shape up top. Place the zucchinis into a large baking dish then spoon sauce over. Sprinkle with asiago. Bake at 350 for 45 minutes.

While not as filling as my grandmothers, 1 half plus a salad or some extra couscous really does make a meal. Not sure if these freeze well but I can let you know next week when the leftover cycle begins.



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