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Baked Turkey Zucchini Boats

EASY Baked Turkey Zucchini Boats

These Baked Turkey Zucchini Boats are a GENIUS low carb meal made with tender zucchini stuffed with a savory high-protein turkey filling, Italian spices, and melty cheese. A nourishing, EASY weeknight dinner that tastes like Italian comfort food—without the heavy carbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium-large zucchini
  • 1 lb lean ground turkey
  • 2 garlic cloves, minced
  • 0.5 cup marinara sauce (or tomato sauce)
  • 0.5 small onion, diced
  • 1 tsp dried Italian seasoning
  • 0.5 cup shredded mozzarella cheese (plus extra for topping)
  • 0.25 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • salt and pepper, to taste

Equipment

  • skillet
  • baking sheet
  • mixing spoon
  • cutting board
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Slice zucchini lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Chop the scooped-out zucchini flesh and set aside. Brush shells with a little olive oil and season with salt and pepper.
  2. Heat remaining olive oil in a skillet over medium heat. Add diced onion and cook until softened. Add garlic and cook for 1 minute. Add ground turkey and cook until browned, breaking it up into small pieces. Drain excess grease.
  3. Remove skillet from heat. Stir in marinara sauce, Italian seasoning, mozzarella, Parmesan, and optional chopped zucchini flesh. Season generously with salt and pepper.
  4. Spoon the filling evenly into the prepared zucchini shells. Place stuffed zucchini boats on a baking sheet and top each with extra mozzarella cheese.
  5. Bake for 20–25 minutes, until zucchini is tender and the cheese is golden and bubbly.
  6. Garnish with fresh parsley or basil and serve immediately.

Notes

Use large firm zucchini and scoop out the centers to create a sturdy boat. Pre-salt and lightly brush with olive oil to prevent sogginess. Adding the chopped zucchini flesh back into the filling boosts moisture and nutrition. Bake until the zucchini is tender but still holds its shape. Best for weeknight meal prep.