Dinner recipe · from the recipe book

Lemon Pepper Turkey-Stuffed Zucchini with Root Vegetables

Name: Lemon Pepper Turkey-Stuffed Zucchini with Root Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 medium (780 g) Zucchini, halved lengthwise, centers scooped out and chopped; 1 lb (450 g) Ground turkey, 93% lean; 2 medium (450 g) Russet potatoes, cut into 1-inch chunks; 4 medium (250 g) Carrots, cut into 1-inch pieces; 2 cups cubed (280 g) Butternut squash, peeled, cut into 1-inch cubes; 1 medium (110 g) Yellow onion, finely diced; 3 cloves (9 g) Garlic, minced; ¼ cup (30 g) Plain dry breadcrumbs; 3 oz (80 g) Part-skim mozzarella, shredded; ¼ cup chopped (15 g) Fresh parsley, chopped; 1 tbsp (6 g) Lemon zest; 2 tbsp (30 g) Lemon juice; 2 tbsp (30 g) Olive oil; 1¾ tsp (4 g) Black pepper; 2 tsp (2 g) Dried thyme; ¾ tsp (5 g) Salt

Tender zucchini boats packed with zesty lemon-pepper turkey, herbs and melty mozzarella, roasted alongside caramelized potatoes, carrots and parsnip-sweet butternut.

Sheet pan
1 hr 10 min · 30 min hands-on
Serves 4

46–60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

4 medium780 gZucchinihalved lengthwise, centers scooped out and chopped
1 lb450 gGround turkey, 93% lean
2 medium450 gRusset potatoescut into 1-inch chunks
4 medium250 gCarrotscut into 1-inch pieces
2 cups cubed280 gButternut squash, peeledcut into 1-inch cubes
1 medium110 gYellow onionfinely diced
3 cloves9 gGarlicminced
¼ cup30 gPlain dry breadcrumbs
3 oz80 gPart-skim mozzarellashredded
¼ cup chopped15 gFresh parsleychopped
1 tbsp6 gLemon zest
2 tbsp30 gLemon juice
2 tbsp30 gOlive oil
1¾ tsp4 gBlack pepper
2 tsp2 gDried thyme
¾ tsp5 gSalt

Steps

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
Toss the potato, carrot and butternut with half the olive oil, half the black pepper, the thyme and half the salt. Spread on the sheet pan and roast 15 minutes.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Cook the onion and chopped zucchini centers 4 minutes, add the garlic for 30 seconds, then add the ground turkey and cook, breaking it up, until no longer pink, about 6 minutes.
Off the heat, stir the lemon zest, lemon juice, breadcrumbs, half the parsley, the remaining black pepper and the remaining salt into the turkey filling.
Push the root vegetables to the edges, set the zucchini halves cut side up in the center and pack them with the turkey filling. Top with the mozzarella.
Roast 20 to 25 minutes, until the zucchini is tender, the cheese is golden, the roots are browned and the filling reaches 165°F (74°C).
Sprinkle the remaining parsley over everything and serve the zucchini boats with the roasted roots.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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