Easy Turkey Mince and Courgette Bake

    50 min

    A healthy midweek meal that is easy to make. A great use of courgette or marrow! Use your favourite tomato based pasta sauce, and add dried herbs and seasoning to taste, if desired.

    128 people made this

    Serves: 4 

    • 450g minced turkey
    • 2 large courgettes, halved lengthways
    • 800g pasta sauce
    • 1 (300g) tin sweetcorn, drained
    • 140g grated Cheddar cheese

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Brown turkey in a large frying pan over medium heat.
    3. Place halved courgettes in a baking dish. Pour the minced turkey, pasta sauce and sweetcorn on top. Cover with aluminium foil.
    4. Bake in preheated oven until courgette are tender, about 20 to 25 minutes. Uncover, and sprinkle with cheese. Bake, uncovered, about 5 minutes.

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    Reviews in English (105)


    This was good, will make again. I pretty much followed recipe, but based on others having problems with zuchinni, I melted a little butter & sauteed the zuchinni until the started to brown slightly. I browned the turkey in the same pan I sauteed the zuchinni in & also added some chopped onions & garlic. I mixed in 2 cups of ragu spaghetti sauce w/mushrooms & green peppers & a can of corn & poured over the zuchinni! Covered & baked for about 30 minutes, removed foil, let cook another 10 minutes to thicken it up a little more & then put some freshly shredded cheddar cheese over the top, cooked until bubbly. I served it over wild rice (uncle ben's) & made garlic bread to go with it. My fiance liked it & said he'd take some to work today for lunch..(he is picky & will not take leftovers if he thought the meal was just ok) Nice change from hamburger meat & chicken & pork!  -  12 Jul 2007  (Review from Allrecipes US | Canada)


    This was such a good, simple and nutritious recipe. I did omit the corn, added onion, garlic, and italian seasoning, and served it over large macaroni noodles to increase the kid appeal. My kids refuse to eat zucchini, but they tried it and admitted that it was pretty good. The zucchini takes on the flavor of the sauce. Had the leftovers for lunch today and they were great! I will make this again.  -  13 Nov 2007  (Review from Allrecipes US | Canada)


    I don't know about this dish... it needs seasoning and a few tweaks. I added 2 cloves of garlic, chopped, while browning ground beef (had it thawed out already, so used it instead of turkey). I followed the rest of the recipe exactly, but wish I would have omitted the corn. It really doesn't seem to go with the rest of the ingredients. I think to make this work better I would do the following: precook zucchini until tender. Scoop out insides, leaving shell. Spoon beef/turkey into shells. Add zucchini guts to tomato sauce, along with seasoning of choice, and pour that over the top of the zucchinis. Forget about the corn. Then, bake as originally directed. Just some thoughts, but I think that would turn this into at least a 4 star recipe.  -  30 Apr 2008  (Review from Allrecipes US | Canada)