Healthy Italian Stuffed Zucchini
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 Medium Zucchini (Halved)
  • 2 Pounds of Ground Turkey Breast
  • Pint of Grape Tomatoes, Halved
  • ⅓ Cup of Kraft Reduced Fat Shredded Parmesan Cheese
  • 2 Tablespoons of Dried Parsley
  • 3 Teaspoons Each of Dried Basil + Oregano
  • Salt/Pepper to Taste
  • 2¼ Cups of Kraft Fat Free Shredded Mozzarella Cheese
  • Vegetable Cooking Spray
  1. Preheat oven to 350 degrees. Cut each zucchini in half lengthwise. Scoop out the pulp, leaving a ¼" shell. Chop up all the pulp.
  2. In a large microwave safe dish, lay out all the zucchini shells. Microwave them covered for 2-3 minutes on high or until they are tender.
  3. In a large skillet that has been sprayed with vegetable cooking spray, add the zucchini pulp and ground turkey breast. Cook for about 8 minutes or more until the turkey breast is browned. Break the ground turkey breast up in small pieces as you go along. Drain. Stir in tomatoes, Parmesan Cheese, salt/pepper and all the herbs.
  4. Arrange the zucchini shells in a 13 x 9 baking pan (or 2 if you need to) that has been sprayed with the vegetable cooking spray. Spoon the turkey breast mixture into the zucchini shells evenly.
  5. Bake, covered with foil, for 20 minutes. Remove foil and sprinkle Kraft Shredded Mozzarella Cheese over the zucchini and bake uncovered for 5 more minutes or until the cheese is melted.
  6. This makes 4 servings with 2 Stuffed Zucchini per person. Each serving is 2B. 4G. 2P and that is for 2 Stuffed Zucchini Halves. Enjoy!
Recipe by Dee Dee Does at