Description
Stuffed Zucchini Boats with Ground Turkey and Parmesan are a healthy, low-carb twist on traditional comfort food, filled with savory turkey, herbs, marinara sauce, and topped with melted Parmesan cheese.
Ingredients
Units
Scale
- 4 medium fresh zucchini
- 1 lb ground turkey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/2 teaspoon dried oregano
- 1 cup marinara or tomato sauce
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cut zucchini in half lengthwise and scoop out the centers to create boats. Set aside the scooped flesh.
- Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
- Add ground turkey and cook until browned. Stir in chopped zucchini flesh, oregano, salt, and pepper. Add marinara sauce and simmer for 5 minutes.
- Spoon the turkey mixture into the hollowed zucchini halves and top with grated Parmesan.
- Place stuffed zucchini in the baking dish. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes until zucchini is tender and cheese is golden.
- Garnish with fresh basil or parsley and serve warm.
Notes
- Substitute ground beef or chicken for turkey if preferred.
- Add mozzarella or ricotta for a creamier filling.
- Use plant-based meat or lentils for a vegetarian version.
- Spice it up with red pepper flakes or spicy sausage.
- Grill zucchini boats as an alternative to baking.
Nutrition
- Serving Size: 2 halves
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg