3-4 servings


  • 6 medium round zucchini
  • 250 g mushrooms, thinly sliced
  • 250 g smoked turkey, cut into 0.5 cm cubes
  • 2 celery stalks
  • 1 onion
  • 1 clove of garlic
  • 1 cup white wine
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • parsley
  • 250 g grated cheese (gruyere, kasseri)
  • 1 egg
  • olive oil, for sautéing
  • 1 can ready tomato sauce (400 g)
  • pepper
  • salt
  • water, enough to fill a baking pan, 1-2 cm



  • Preheat oven to 190* C (370* F) Fan.
  • Heat a deep pan over high heat. When it gets very hot, add 1 tablespoon of olive oil.
  • Add the mushrooms. Sauté until they release their liquid and brown nicely. Remove and transfer to a bowl.
  • Place pan back on heat and add 1 tablespoon olive oil. Add the smoked turkey and brown. Remove and transfer to bowl with mushrooms.
  • Use a sharp knife to cut off the tops of the zucchini. Use a small spoon to scoop out flesh, leaving a 3-4 mm shell. Finely chop the flesh and set aside.
  • Heat pan over high heat again, and add 1 tablespoon olive oil. Sauté the onions for 3-4 minutes.
  • Add the celery, zucchini flesh and garlic. Continue to sauté for about 10 more minutes, until the vegetables start to wilt and decrease in volume. Then add the mushrooms and turkey and stir until heated through.
  • Add the wine. As soon as it reduces, add the egg, the herbs and half the grated cheese.
  • Remove from heat.
  • Fill the zucchini with the filling. Spread them out in a baking pan. Add the tomato sauce and water. Sprinkle with the rest of the grated cheese.
  • Cover with aluminum foil. Bake for 40 minutes. Remove aluminum foil and bake for another 20 minutes. The water, tomato and cheese will cook in the oven and turn into a nice sauce.

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