Greek turkey zucchini canoes in a dish

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OK, here is my Greek turkey zucchini canoes. This version uses lots of Greek flavors to get a really tasty meal. If you like this dish or like the idea of stuffed zucchini, I’ve come up with all kinds of combinations.  All of them give me a fast and easy meal in the middle of the week.

You can use a basic marinara sauce, plain tomato sauce or chopped tomatos in the recipe. It is very flexible, so use what you have on hand. When it comes to spices, I’ve used pretty traditional Greek flavors: onion, garlic, basil, oregano and thyme. The capers and olives give it that unique flavor. The Feta cheese brings it all together.

chopped onion and garlic on a cutting board
kalamata olives on a chopping board
FYI: for my WW friends, I’ve used 99% fat free turkey to keep the points at zero. I added the oil to give it moisture and flavor. However, for anyone trying the dish, you can easily use ground beef, ground lamb, 97% fat free turkey, etc. Again, this is more of a guideline than a recipe. Be sure you keep the flesh you scoop out of the core of zucchini. It is great chopped up and added to the mix.

While I almost always use Fage fat free Greek yogurt, feel free to use full fat. Warm pita bread on the side is the perfect add-on. A my Greek Lettuce Cups would be the perfect start to this meal.

While I like to put these on a baking sheet to broil, you can use a small casserole dish to keep them standing up straight – they tend to tip over.

To get started, preheat the oven to 350 degrees F.  Cover a baking sheet with foil. 

Prep your cut and hollowed out zucchini “canoes” by brushing them with a little olive oil and sprinkle them with salt and pepper. Put them on the prepared baking sheet and roast in oven for 10 minutes to soften slightly.

roasted zucchini in a baking dish
Meanwhile, add the tablespoon of olive oil to a large skillet and heat. Add the onion and garlic and sauté for one minute. Add the turkey meat, chopped zucchini and the seasonings and break up the meat with a wooden spoon. Cook stirring, until there is no pink meat showing.
Add the tomato product of your choice, olives, and capers and bring to a simmer. Taste and adjust salt and pepper if needed. Add a couple of tablespoons of feta and mix in.
olives and capers added to turkey mixture in skillet
cheese added to skillet

Remove the “canoes” from the oven and fill each zucchini half with a quarter of the meat mixture. Top each with equal amounts of the feta cheese.

zucchini stuffed with meat mixture
stuffed zucchini topped with cheese

Place under the broil and broil until the cheese is warm and brown in spots.

baked Greek turkey zucchini canoes in a dish

Once my zucchini has been cooked to perfection, I serve them topped with Greek Yogurt and chopped parsley. Serve with some warmed pita on the side. Enjoy.

Give one or more of the “canoe” recipes a try and you’ll have lots of options when you are tired, stressed and in a time crunch. They are all easy, fast and healthier choices.

Mexican Turkey Zucchini Canoes

Italian Turkey Zucchini Canoes

Looking for other zucchini recipes?  It has to be one of the most versatile veggies out there. Try some of these:

Zucchini Zoodles wit Shrimp Scampi

Zucchini Lasagne Roll Ups

Baked Cheesy Zucchini Fries with Marinara Sauce

Zucchini and Mushroom Meatballs

Zucchini Feta Pie

Baked stuffed zucchini topped with greek yogurt