Stuffed Zucchini Boats with Ground Turkey and Parmesan

These Stuffed Zucchini Boats are a nutritious and flavorful alternative to traditional stuffed pasta or casseroles. Loaded with savory ground turkey, aromatic herbs, marinara sauce, and finished with melted Parmesan, they deliver all the satisfaction of comfort food with a fraction of the carbs.

Why You’ll Love This Recipe

Stuffed zucchini boats are a perfect way to use fresh zucchini in a creative, filling way. They’re low in carbs, high in protein, and packed with flavor thanks to the seasoned turkey and cheesy topping. Easy to prepare and endlessly customizable, this dish works as a healthy main course for dinner or a make-ahead lunch option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh zucchini
• Ground turkey
• Olive oil
• Garlic, minced
• Onion, finely chopped
• Dried oregano
• Marinara or tomato sauce
• Grated Parmesan cheese
• Salt and pepper
• Fresh basil or parsley (for garnish)

Directions

1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
2. Prepare Zucchini: Cut zucchini in half lengthwise and use a spoon to scoop out the center, creating “boats.” Set aside the flesh.
3. Cook the Filling: In a skillet, heat olive oil and sauté onion and garlic. Add ground turkey and cook until browned. Stir in chopped zucchini flesh, oregano, salt, and pepper. Add marinara sauce and simmer for 5 minutes.
4. Stuff the Boats: Spoon the turkey mixture into the hollowed zucchini halves. Top with grated Parmesan.
5. Bake: Arrange stuffed zucchini in the baking dish. Cover loosely with foil and bake for 20 minutes. Uncover and bake for another 5–10 minutes, or until zucchini is tender and cheese is golden.
6. Garnish and Serve: Sprinkle with fresh herbs and serve warm.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

• Use Beef or Chicken: Ground beef or chicken can replace turkey if preferred.
• Add Cheese Layers: Add mozzarella or ricotta for extra creaminess.
• Vegetarian Option: Replace turkey with lentils or a plant-based meat alternative.
• Spice it Up: Add red pepper flakes or use spicy Italian sausage.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until warmed through.
Freezing: Freeze unbaked, stuffed zucchini for up to 2 months. Bake from frozen, adding 10–15 minutes to cooking time.

FAQs

Can I prepare zucchini boats in advance?

Yes, you can assemble them and refrigerate up to 24 hours before baking.

Do I have to cook the filling before stuffing the zucchini?

Yes, cooking the filling ensures it’s fully cooked and flavorful before baking.

Can I grill the zucchini boats instead?

Yes, grill covered over indirect heat until zucchini is tender and cheese is melted.

What’s the best way to scoop out the zucchini?

Use a spoon or melon baller to remove the seeds and create even hollows.

Can I use store-bought marinara sauce?

Yes, choose a quality low-sugar sauce for the best flavor.

How do I keep zucchini from becoming watery?

Do not overbake. You can also lightly salt and pat the inside dry before stuffing.

What side dishes pair well with zucchini boats?

A simple green salad, garlic bread, or roasted vegetables work well.

Are these suitable for a low-carb or keto diet?

Yes, this recipe is low in carbs and high in protein.

Can I use yellow squash instead?

Yes, yellow squash is a great alternative to zucchini.

How do I make them more filling?

Serve with quinoa, brown rice, or a larger portion of the filling on the side.

Conclusion

Stuffed Zucchini Boats with Ground Turkey and Parmesan are a healthy, satisfying meal that delivers big flavor with minimal carbs. Versatile, easy to prepare, and customizable to fit a variety of diets, this dish is perfect for meal preppers, families, and anyone looking to eat more veggies without sacrificing comfort or taste.

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