Hey friends!
Looking for a fun and tasty way to mix up your dinner routine? You’ve hit the jackpot!
Today, I’m sharing my favorite recipe: ground turkey zucchini boats.
They’re packed with flavor and super easy to make. Plus, they’re a great way to sneak in those veggies!
Trust me, your taste buds will thank you! Let’s dive in!
Ingredient Substitutions
Ground turkey can be replaced with ground chicken, lean ground beef, or plant-based meat alternatives for different flavor profiles or dietary preferences. Adjust cooking times slightly as needed, ensuring the meat is fully cooked. For a vegetarian option, use crumbled firm tofu or finely chopped mushrooms, adding extra seasoning to compensate for the milder flavor.
Zucchini can be substituted with other squash varieties like yellow squash or pattypan squash, maintaining a similar texture and nutritional profile. For a lower-carb alternative, use bell peppers or eggplant halves as the “boats,” adjusting cooking times accordingly.
Mozzarella cheese can be swapped with other melting cheeses like cheddar, provolone, or dairy-free alternatives for those avoiding lactose. Use the same amount of cheese, but consider adjusting salt levels in the filling as some cheeses are saltier than mozzarella. For a cheese-free option, sprinkle with nutritional yeast for a savory, cheesy flavor.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 60-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 30-35 g
- Carbohydrates: 40-45 g
Ingredients
- 4 medium to large zucchinis
- 1 cup chopped onions
- 1 green bell pepper
- 1 cup chopped zucchini (reserved from scooping)
- 1 tablespoon italian seasoning
- 1 1/2 cups strained tomatoes
- 2 teaspoons olive oil (plus more for cooking)
- 1 pound ground turkey
- Salt
- Black pepper
- 1 to 2 tablespoons shredded mozzarella cheese
- 1 small garlic clove
Step 1: Prepare the Zucchini Boats
Begin by bringing a large pot of water to a boil.
Meanwhile, trim the tops and bottoms off four medium to large zucchinis, then slice each zucchini in half lengthwise.
Use a spoon to scoop out the centers of each zucchini half, leaving about 1/4 inch of flesh around the sides to create zucchini boats.
You should end up with eight halves.
Place the scooped-out zucchini flesh in a clean dish towel and squeeze out any excess water.
Roughly chop one cup of the squeezed zucchini flesh for the filling.
Step 2: Parboil the Zucchini Boats
Once the water is boiling, parboil the zucchini boats for 1 minute to soften them slightly.
Carefully remove from the pot and set them aside to cool.
This step helps the zucchini boats to cook more evenly when baked.
Step 3: Prepare the Turkey Filling
Heat a large non-stick sauté pan over medium heat and add a couple of teaspoons of olive oil.
Add the ground turkey to the pan, season with salt and pepper, and break it up with a spatula until it crumbles and cooks through.
Push the turkey to one side of the pan, add another teaspoon of olive oil, and then toss in one cup of chopped onions, chopped green bell pepper, chopped garlic, and the reserved chopped zucchini flesh.
Season with salt, pepper, and one tablespoon of Italian seasoning for flavor.
Step 4: Simmer the Sauce
Stir in 1.5 cups of strained tomatoes (or use crushed tomatoes/tomato sauce) and mix everything together thoroughly.
Bring the mixture to a simmer, cover the pan, and let it cook for 10 to 15 minutes, allowing the flavors to meld together.
Once done, remove the pan from the heat and let the filling cool for about 5 minutes.
Step 5: Assemble and Bake the Zucchini Boats
Preheat your oven to 350°F (175°C).
Line a baking dish (You might need two) with the zucchini boats, arranging them with the scooped-out side up.
Spoon about 1/4 to 1/3 cup of the filling into each zucchini boat, filling them just above the edges without overflowing.
Evenly sprinkle 1 to 2 tablespoons of shredded mozzarella cheese over the top of each stuffed zucchini boat.
Cover the baking dish with foil.
If preparing ahead, you can refrigerate the dish for up to 24 hours.
Step 6: Bake and Serve
If the dish was refrigerated, allow it to come to room temperature before baking.
Bake the covered dish in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and check to ensure that the cheese is melted and bubbly, and the zucchini is tender yet firm to the bite.
Once done, remove from the oven and serve your delicious stuffed zucchini boats hot.
Enjoy!
