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.
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.
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.
Place under the broil and broil until the cheese is warm and brown in spots.
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
Seafood & Orzo Stuffed 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
Baked Cheesy Zucchini Fries with Marinara Sauce
Greek Turkey Zucchini Canoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Medium zucchini cut in half horizontally and the insides scooped out and chopped
- ½ Lb. 99% fat free ground turkey
- ¼ Chopped onion
- 1 Garlic clove finely minced
- 2 Tbsp. Chopped Kalamata Olives
- 1 Tbsp. Capers
- 1 Tbsp. Olive Oil + more for brushing cut zucchini
- ½ Cup Marinara or tomato sauce or petite chopped tomatoes
- 1/2 Tsp. Dried Oregano
- 1/2 Tsp. Dried Basil
- ½ Tsp. Dried Thyme
- Kosher salt and freshly ground pepper to taste
- ½ Cup Crumbed Feta
- Fat Free Greek yogurt optional
- Chopped Parsley optional
- Warm Pita Bread optional
Instructions
- Preheat the oven to 350 degrees. Cover a baking sheet with tinfoil to make clean up easy.
- 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.
- 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.
- 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. Place under the broil and broil until the cheese is warm and brown in spots. If you like, serve topped with some yogurt, and chopped parsley. Serve with some warmed pita on the side. Enjoy.
