Description
These zucchini stuffed boats are packed with flavor from seasoned ground turkey, savory marinara, and a cheesy golden topping. They’re light, low-carb, and completely satisfying—perfect for busy weeknights or casual entertaining. With minimal prep and lots of flavor, these are a great way to use up summer zucchini or sneak in extra veggies for picky eaters.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise
- 1 tbsp olive oil (plus more for brushing)
- Salt and pepper, to taste
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups marinara sauce
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 400°F. Slice zucchinis in half and scoop out the center.
- Brush zucchini halves with olive oil and sprinkle with salt and pepper. Roast for 10 minutes.
- In a skillet, heat 1 tbsp olive oil. Add onion and sauté 3–4 minutes. Add garlic, cook for 30 seconds.
- Add ground turkey, cook until browned. Stir in Italian seasoning, reserved zucchini pulp, and marinara sauce. Simmer 5–7 minutes.
- Spoon the turkey mixture into roasted zucchini boats. Top with mozzarella and Parmesan.
- Return to oven and bake 10–12 minutes, until cheese is melted and bubbly. Broil for 1–2 minutes for a golden top.
- Garnish with fresh herbs and serve warm.
Notes
- Use fresh mozzarella for extra melty texture.
- Add chili flakes for a spicy version.
- For meal prep, assemble ahead and bake later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg