How to make it

  • Preheat oven to 350 degrees.
  • Heat large dry skillet over medium heat; add fennel seed and heat, stirring frequently, for about 5 minutes or until seeds are lightly toasted. Remove seeds and set aside.
  • Add 2 tbsp. of the olive oil to the skillet; add ground turkey and cook for about 5 minutes. Season with fennel seeds (crushed, if desired), poultry seasoning, thyme, sage, red pepper flakes, garlic powder and salt and pepper. Let cook another 5 minutes.
  • Add onion and garlic and cook for about 10 minutes or until turkey is lightly browned and onion is tender.
  • Meanwhile, carefully scoop out the flesh of the zucchini, making sure to leave slightly more than 1/4" thick "shell". (Melon baller works well!) Chop the removed zucchini flesh and add to turkey mixture. Place zucchini shells in a lightly oiled baking dish.
  • Add chicken stock and about 3/4 cup of the tomatoes to the turkey mixture; add parmesan cheese, bread crumbs, basil and oregano and cook until slightly thickened - about 5 minutes. Remove from heat.
  • Fill zucchini shells generously with the turkey mixture. Top with remaining crushed tomatoes (you can also season these to your liking) cover with foil and bake for 25 to 30 minutes.
  • Remove foil. Sprinkle with mozzarella and additional parmesan and bake, uncovered, for 10-15 minutes or until cheese is melted and bubbly.
  • This yields 4 main course servings or 8 side dish servings.

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