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Greek-Style Turkey & Zucchini Free recipe

Greek · traybake

Greek-Style Turkey & Zucchini

Ground turkey, rice, herbs, and tomato bake inside zucchini halves for a family-friendly dinner with bright Mediterranean flavors.

  • 45 min in all
  • 25 min hands-on
  • Serves 4
  • Simple

Allergen flags

Milk

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

  • Ground turkey, broken into small pieces1 lb
  • Zucchini, halved lengthwise and centers scooped out4 medium
  • White rice0.75 cup
  • Canned diced tomato1 14.5 oz can
  • Onion, finely diced1 medium
  • Oregano, crushed between fingers1 tsp
  • Feta cheese, crumbled3 oz
  • Olive oil1 tbsp

Method

  1. 1

    Prep the ingredients

    Halve the zucchini lengthwise and scoop out the centers, finely dice the onion, and crumble the feta cheese.

    Tip: Leave a sturdy zucchini shell so it holds the filling while baking.

  2. 2

    Start the rice

    Cook the white rice in 350 ml water in a medium saucepan according to package directions for 15–18 minutes; fluff with a fork and set aside.

    18 min
  3. 3

    Cook the turkey

    Heat the olive oil in a large skillet over medium heat. Add the onion and ground turkey, breaking the turkey into small pieces as it cooks for 7–9 minutes; season with 1/2 tsp salt and a few grinds of black pepper.

    9 min
  4. 4

    Finish the filling

    Stir the canned diced tomato, oregano, and cooked rice into the skillet over medium heat for 2–3 minutes.

    3 min
  5. 5

    Bake the zucchini

    Set the zucchini halves in a baking dish and spoon in the turkey filling. Bake at 200°C for 18–22 minutes; top with feta before serving.

    22 min

    Tip: If the zucchini halves wobble, nestle them close together in the dish.

  6. 6

    Taste and serve

    Serve the stuffed zucchini warm. Taste the filling and adjust with salt and black pepper.

Why Tonight would pick this

  • Only 25 minutes of hands-on work; the oven or the pot does the rest.
  • At its best in summer.
  • A Greek night to keep the week interesting.

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