Dinner
Stuffed Zucchini with Rice and Turkey
Soft zucchini halves filled with cooked rice and gently cooked ground turkey, baked covered until tender. A little parsley and a pinch of salt add flavour without heat. A filling, mild oven dish.
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 2 large zucchini
- 200 g cooked rice
- 200 g ground turkey
- 1 tsp rapeseed oil
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Halve the zucchini lengthwise and scoop out the centre a little with a spoon.
- Cook the turkey gently in the oil and mix with rice, parsley and a pinch of salt.
- Fill the zucchini halves with the mixture and place in a dish.
- Cover and bake at 190 °C for about 25–30 minutes until soft.
Why this recipe is gentle
The zucchini is baked soft under a cover and the turkey is cooked over low heat, so everything stays tender and low-fat. There is no onion, garlic, tomato or spice, which keeps the filling calm and mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well you tolerate the dish depends on the fat level, portion size and your personal triggers.
- Bake the zucchini covered so it turns nicely soft and mild.
- The filling can be prepared ahead and the zucchini stuffed just before baking.
