These turkey-stuffed zucchini boats are a simple, flavorful way to enjoy a balanced meal packed with lean protein and veggies. Fresh zucchini halves are hollowed out, filled with a savory mix of ground turkey, onion, garlic, and herbs, then topped with cheese and baked until tender.
The result is a light yet satisfying dish that’s healthy, hearty, and easy to pair with rice, quinoa, or your favorite side.
Ingredients You’ll Need for Turkey-Stuffed Zucchini Boats
- Big zucchini
- Ground turkey meat
- White onion
- Shredded mozzarella cheese
- Garlic cloves
- Olive oil
- Cracked black pepper
- Salt
- Dried oregano
- Dried thyme
How to Make Turkey-Stuffed Zucchini Boats
- Preheat the oven to 395 degrees F.
- Wash the zucchini and cut off the woody stems. Cut the zucchini in half horizontally to create the boats.
- Remove the pulp inside the zucchini halves with a tablespoon. Be careful not to dig too deep, or they will break. Set aside the zucchini pulp.
- Peel and finely dice the white onion. Mince the garlic cloves.
- Heat the olive oil in a pan. Add the minced garlic and diced onion. Cook on medium heat for 7 minutes until golden and fragrant.
- Add the ground turkey meat to the pan and season with salt, cracked black pepper, dried oregano, and dried thyme. Cook until the turkey is browned and separated.
- Fill the zucchini boats with the cooked turkey.
- Top with shredded mozzarella cheese. Transfer the filled zucchini boats to a baking tray.
- Bake at 395 degrees F for 20 minutes until the zucchini boats are soft and the cheese is melted.
Tips and Variations for Turkey-Stuffed Zucchini Boats
To make the best turkey-stuffed zucchini boats, keep the following tips in mind.
- Try to find fresh and firm zucchini for your boats; fresher zucchini will have more flavor and hold up better when baking.
- Choose large zucchini so you can stuff them with plenty of the meat mixture.
- Substitute ground beef, chicken, or any meat of your choice for the ground turkey.
- Make the zucchini boats vegetarian by using vegetarian crumbles or cooked quinoa instead of ground turkey.
- Get creative with ingredients like grated carrots, cabbage, diced tomatoes, peppers, or olives.
- Make Mexican-style zucchini boats by adding black beans, corn, and taco seasoning. Serve with sliced avocado, cilantro, pico de gallo, and sour cream.
- Try Mediterranean zucchini boats by adding fresh spinach and feta cheese. Sprinkle with pine nuts for an extra crunchy topping.
- For a vegetarian option, stuff your boats with sauteed mushrooms and onions before topping with grated mozzarella cheese. Add fresh basil for an extra pop of flavor.
Turkey-Stuffed Zucchini Boats FAQs
What other vegetables can I use in place of the zucchini?
You can use many kinds of vegetables in place of the zucchini. The most popular choices are yellow summer squash, eggplant, and bell peppers.
Is this recipe gluten free and dairy free?
This recipe is gluten free because all the ingredients used are naturally gluten free. The only ingredient that contains dairy is the mozzarella cheese. To make the dish dairy free, eliminate the mozzarella cheese or use a non-dairy cheese.
What can I serve with this dish?
Good side dishes for these stuffed zucchini boats are rice, such as this Instant Pot basmati rice, or a simple side salad with healthy salad dressing. Finish the meal with a slice of crusty French bread or this keto focaccia bread.
How do I store leftover turkey-stuffed zucchini boats?
You can store leftover turkey-stuffed zucchini boats in a sealed container in the fridge for up to 5 days.
Other Turkey Recipes
- Easy Greek Turkey Meatballs
- Pit Boss Smoked Turkey with Maple BBQ Rub
- Best Ever Healthy Turkey Burger
- Sweet & Savory Fennel Chickpea Turkey Ragout
Turkey-Stuffed Zucchini Boats
Turkey-stuffed zucchini boats are super easy to do, super satisfying, and delicious.
Ingredients
- 2 big zucchini
- 9 oz turkey ground meat
- 1 white onion
- 1 ½ cups shredded mozzarella
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 ½ teaspoons salt
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Preheat the oven to 395 F.
- Wash the zucchinis and cut them in half horizontally to create the boats.
- With a tablespoon remove the meat inside the halved zucchini. Be careful not to dig too dip, otherwise they’ll break. Set the zucchini meat aside.
- Peel and dice finely the white onion and mince the garlic clove.
- In a pan with olive oil add the garlic clove and onion and cook for 7 minutes on medium heat until golden and fragrant.
- Add the turkey meat to the pan and season with salt, cracked black pepper, dried oregano, and dried thyme. Cook until all is browned and separated.
- Fill the zucchini boats with the cooked meat.
- Top up with shredded mozzarella. And transfer to a baking tray.
- Bake for 20 minutes with the heat on top and bottom (no air) until the zucchini boats are soft and the cheese is melted.
Notes
These stuffed zucchini boats can be made with chicken, beef, or any other meat of your choice, even make entirely vegetarian and add other fillings like cooked quinoa, grated carrot, and cabbage….
It’s very filling and delicious. I recommend serving it alongside some rice, quinoa, and a bit of salad.
Store in the fridge for up to 5 days in sealed containers.
