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Savory Stuffed Zucchini Boats with Ground Turkey

stuffed zucchini boats with ground turkey - featured image
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A quick, healthy, and savory recipe featuring ground turkey stuffed into zucchini boats, perfect for a light yet satisfying weeknight dinner.

Ingredients

Scale
  • 3 medium zucchinis, halved lengthwise and scooped out
  • 1 pound (450 grams) lean ground turkey
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley or basil, a small handful chopped for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchinis. Slice each one in half lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and some flesh to create hollow ‘boats.’ Set aside the scooped flesh for later. Lightly brush the zucchini halves with olive oil and sprinkle with a pinch of salt. Place them cut side up on your baking dish.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
  4. Add the ground turkey to the skillet, crumbling it and stirring frequently. Cook for about 6-8 minutes until no longer pink.
  5. Chop the reserved zucchini flesh roughly and add it to the skillet. Stir in the tomato paste, Italian seasoning, crushed red pepper flakes if using, and salt and pepper to taste. Cook for another 5 minutes to meld flavors and thicken the mixture.
  6. Spoon the turkey mixture evenly into each zucchini half, pressing gently to fill the hollowed areas without overflowing.
  7. Sprinkle the grated Parmesan cheese evenly over each stuffed zucchini.
  8. Bake in the preheated oven for 20-25 minutes until zucchinis are tender and cheese is bubbling and lightly browned.
  9. Remove from oven, garnish with freshly chopped parsley or basil, and serve warm. Optionally, add a squeeze of fresh lemon juice before serving.

Notes

Do not over-scoop the zucchini to avoid soggy boats; leave about ¼-inch thick walls. Season the turkey mixture at multiple stages for better flavor. Use lean ground turkey to keep it healthy but add zucchini flesh back in to maintain moisture. Pre-cook the filling before stuffing the boats. If filling feels dry, add a splash of chicken broth or olive oil while cooking. Watch cheese towards the end to prevent burning. Zucchinis should be tender but still hold shape.

Nutrition

Keywords: stuffed zucchini boats, ground turkey recipe, healthy dinner, quick meal, low carb, gluten free, easy weeknight dinner

Find it online: https://lirafood.com/savory-stuffed-zucchini-boats-with-ground-turkey-easy-healthy-recipe/