Turkey Stuffed Zucchini Boats
Halved zucchini filled with a savory mix of ground turkey, tomato, onion, garlic and herbs, topped with mozzarella and baked until bubbly.
Zucchini boats are a fun way to make the most of summer squash, and they double as their own serving dish. The zucchini is halved and hollowed, and the scooped-out flesh does not go to waste: it gets chopped and cooked into the filling along with lean ground turkey, onion, garlic and crushed tomatoes.
A little mozzarella and Parmesan on top melts into a golden crust in the oven. Serve two halves per person with a green salad or a scoop of whole-grain couscous. Kids tend to love them, and they reheat well for lunches.
Turkey Stuffed Zucchini Boats
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 lb lean ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 cup crushed tomatoes or marinara
- 1/4 cup panko breadcrumbs
- 3/4 cup shredded part-skim mozzarella
- 2 tablespoons grated Parmesan
- Fresh basil or parsley, for serving
Method
- Heat the oven to 400°F. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving a 1/4-inch shell. Chop the scooped flesh.
- Arrange the zucchini shells cut-side up in a baking dish, brush lightly with oil and sprinkle with a pinch of salt.
- Heat the remaining oil in a large skillet over medium-high heat. Add the turkey and cook, breaking it up, for 6 to 7 minutes until no longer pink.
- Add the onion and chopped zucchini flesh and cook for 4 to 5 minutes until softened. Stir in the garlic, oregano, basil, salt and pepper flakes and cook 1 minute.
- Add the crushed tomatoes and simmer for 3 minutes until slightly thickened. Stir in the panko.
- Spoon the filling generously into the zucchini shells and top with mozzarella and Parmesan.
- Cover with foil and bake for 15 minutes, then uncover and bake 10 to 12 minutes more, until the zucchini is tender and the cheese is bubbly and golden. Garnish with herbs.
Kitchen notes
- Choose zucchini that are straight and similar in size so they cook evenly.
- Make sure the turkey filling reaches 165°F before serving.
- Swap turkey for cooked lentils for a vegetarian version.
Keeping & reheating
Refrigerate for up to 3 days. Reheat in a 350°F oven for 12 to 15 minutes, covered, until hot all the way through.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
