Turkey and Marinara Stuffed Zucchini Boats
Zucchini halves filled with Italian-seasoned ground turkey and marinara, topped with mozzarella and baked until bubbling. A healthy, high-protein, low-carb dinner.
By Tasty Nest Recipes Editorial TeamPublished
50 min total 8 zucchini boatsEasy
Photo: USDAgov · Public Domain Mark. Illustrative photo; your results may look different.
About this recipe
Stuffed zucchini boats are a light, healthy way to enjoy the flavours of a cheesy pasta bake. Zucchini halves are hollowed out, filled with lean ground turkey simmered in marinara with garlic and Italian herbs, then topped with mozzarella.
The scooped-out zucchini flesh goes into the filling, so nothing is wasted. It is a great way to use the summer zucchini glut.
Equipment you'll need
- 9 x 13-inch baking dish
- Large skillet
- Spoon or melon baller
- Instant-read thermometer
Tips for success
- Leave a sturdy wall in each zucchini so the boats hold their shape.
- Pick zucchini of a similar size so they cook evenly.
- Blot any liquid from the dish before adding the cheese.
Substitutions and variations
- Use Italian sausage or ground beef (cook ground beef to 160°F / 71°C).
- Make it vegetarian with lentils or chopped mushrooms and white beans.
- Use pesto instead of marinara for a different flavour.
Storage and reheating
To store: Refrigerate for up to 3 days. Freezing is not recommended, as the zucchini turns watery.
To reheat: Reheat in a 350°F (175°C) oven for 15 to 20 minutes or in the microwave until hot in the centre (165°F / 74°C).
Recipe
Turkey and Marinara Stuffed Zucchini Boats
Zucchini halves filled with Italian-seasoned ground turkey and marinara, topped with mozzarella and baked until bubbling. A healthy, high-protein, low-carb dinner.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 8 zucchini boats
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Hollow the zucchini
Heat the oven to 400°F (200°C). Scoop the seeds and some flesh from each zucchini half, leaving a 1/4-inch shell. Chop the scooped flesh. Place the shells cut side up in the baking dish.
Step 2: Cook the filling
Heat the oil in the skillet over medium-high heat. Cook the turkey and onion, breaking up the meat, for 6 to 8 minutes until browned and no longer pink. Add the garlic, Italian seasoning, pepper flakes, salt, pepper and chopped zucchini and cook for 3 minutes.
Step 3: Add the sauce
Stir in the marinara and simmer for 2 minutes.
Step 4: Fill
Spoon the filling into the zucchini shells, pressing it in. Cover with foil and bake for 15 minutes.
Step 5: Add the cheese
Uncover, top with the mozzarella and Parmesan and bake for 10 to 12 minutes more until the cheese is melted and the zucchini is tender. Check the filling reaches 165°F (74°C).
Step 6: Serve
Scatter with fresh basil and serve.
Cuisine: Italian-American · Course: Dinner
Estimated nutrition per serving
- Calories
- 340
- Protein
- 34 g
- Fat
- 16 g
- Carbs
- 16 g
- Fibre
- 4 g
- Sugars
- 10 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/stuffed-zucchini-boats
Keep cooking
