Stuffed Zucchinis

Every Wednesday morning I head to the farmers market to do our grocery haul for the week. It’s one of my favourite ways to spend the morning, and makes me so happy when I have a fridge stocked with organic fruits and vegetables. This week I found these Zucchinis and thought they would be super fun to stuff.

Hump day calls for an easy dinner and this is exactly what this recipe provides.


S xx



  • 4 zucchinis
  • 500g Turkey mince
  • 1 onion (diced)
  • 1 can crushed tomatoes
  • 1 can kidney beans (drained)
  • 1 tsp Freedom Spices Seasoning (I used Taco for a little Mexican spice, but any will work)
  • 1 tsp Nutritional Yeast (to serve)


  1. Cut the top off your zucchini. 1cm from the edge use a spoon to scrap out the middle of the zucchinis.
  2. Place and the oven and cook for 15 - 20 mins, of until they soften.
  3. Meanwhile in a pan, melt coconut oil and saute the onion until golden brown.
  4. Add the mince and slightly cook before adding the crushed tomatoes, kidney beans and your Freedom Spice seasoning. Mix to combined.
  5. After 10 mins, turn the heat to low and let simmer for a further 5 - 10mins or until is absorbed.
  6. Sit your zucchinis on a plate and fill them with the mince mixture.
  7. Top with grated cheese or nutritional yeast.


  1. You can use either the Freedom Spices Moroccan, Kentucky or Taco Seasoning.
  2. Nutritional Yeast is a great dairy free alternative to cheese. It is packed full of B Vitamins.