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Savory Cheesy Stuffed Zucchini Boats with Ground Turkey

savory cheesy stuffed zucchini boats - featured image
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A comforting and light meal featuring zucchini boats stuffed with a savory ground turkey and cheese filling, perfect for a quick and wholesome weeknight dinner.

Ingredients

Scale
  • 4 medium to large zucchinis, halved lengthwise and scooped out
  • 1 pound (450 g) lean ground turkey
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or mix of dried oregano, basil, and thyme)
  • Salt and pepper to taste
  • 1 cup (240 ml) crushed tomatoes or marinara sauce
  • 1 cup (100 g) shredded mozzarella cheese
  • ¼ cup (25 g) grated Parmesan cheese
  • Small handful fresh parsley or basil, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking dish with parchment paper or lightly grease it to prevent sticking.
  2. Wash and halve 4 medium zucchinis lengthwise. Using a spoon or melon baller, scoop out the seeds and some flesh to create boats about ½ inch (1.25 cm) thick, leaving a sturdy shell. Set the scooped flesh aside.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small finely chopped onion and cook until translucent, about 3-4 minutes. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
  4. Add 1 pound (450 g) ground turkey to the skillet. Break it apart with a spatula and cook until no longer pink, about 6-8 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper to taste.
  5. Chop the reserved zucchini flesh finely and stir it into the turkey mixture. Pour in 1 cup (240 ml) crushed tomatoes or marinara sauce. Let everything simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
  6. Spoon the turkey mixture evenly into each hollowed zucchini half, about a heaping tablespoon per boat.
  7. Sprinkle 1 cup (100 g) shredded mozzarella evenly over the boats, then dust with ¼ cup (25 g) grated Parmesan for a golden crust.
  8. Place the baking dish in the oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
  9. Remove from the oven and let rest for 5 minutes. Scatter chopped fresh parsley or basil on top before serving.

Notes

Salt the zucchini lightly and let it sit for 10 minutes before scooping to draw out excess moisture. Pat dry before stuffing to avoid watery boats. If the cheese browns too quickly before the filling is cooked, tent loosely with foil and continue baking. You can swap ground turkey with ground chicken, beef, or pork. For a vegetarian version, use cooked lentils or crumbled firm tofu. Leftovers store well in the fridge for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: zucchini boats, stuffed zucchini, ground turkey recipe, cheesy zucchini, healthy dinner, low carb, gluten free

Find it online: https://noshbelle.com/savory-cheesy-stuffed-zucchini-boats-with-ground-turkey-recipe-made-easy/