Turkey-Stuffed Zucchini Au Gratin


A food that’s very healthy and convenient for children, zucchini is rich in fiber, vitamin C and potassium, and also has soothing properties that help protect the digestive system.



  • 4 thick zucchini
  • 4 TBSP Nutrioli®
  • ½ of an onion (diced)
  • 1 bell pepper (diced)
  • 2 cloves garlic (diced)
  • 1 lb. ground turkey breast
  • 2 tsp lemon pepper
  • 4 TBSP pizza sauce
  • 2 cups light manchego cheese (shredded)
    Valor nutritivo por porción

  • 423 kcal
  • 24g Fats
  • 44g Proteins
  • 7g Carbohydrates


  1. Preheat oven to 350 °F. Dice onion and bell pepper. Heat 2 tablespoons of Nutrioli® and sauté onion and pepper for a few minutes until soft. Add diced garlic and sauté for 2 more minutes. Remove from skillet and place in a bowl.
  2. Add remaining 2 tablespoons of Nutrioli® to skillet. Add ground turkey, making sure it’s well-crumbled, and season with salt and lemon pepper. Sauté until cooked through. Return onion and bell pepper to skillet, along with tomato sauce, and continue cooking until liquid evaporates and meat appears dry.
  3. While meat is cooking, wash zucchini and cut off ends. Cut in half lengthwise and remove some of the center, leaving enough to make a good container.
  4. Coat a baking dish with non-stick cooking spray. Combine meat mixture with half of the cheese. Use to fill zucchini. Distribute remaining cheese evenly on top. Arrange in baking dish and bake for 20 minutes at 350 °F or until cheese is golden-brown and zucchini is lightly cooked. Serve hot.



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