Description

A quick and easy recipe featuring zucchini boats stuffed with flavorful ground turkey and melted mozzarella, perfect for a healthy and satisfying dinner.

Ingredients

Scale

4 medium-large zucchinis, halved lengthwise and scooped out
1 pound (450 g) lean ground turkey (93% lean recommended)
1 to 1 1/2 cups (100–150 g) shredded mozzarella cheese
1 tablespoon olive oil (extra virgin preferred)
1 finely chopped onion (yellow or white)
3 minced garlic cloves
2 tablespoons tomato paste
1 teaspoon dried Italian seasoning (oregano, basil, thyme blend)
Pinch of red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley or basil, chopped (for garnish)
Grated Parmesan cheese (optional, for topping)

Instructions

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
Slice 4 medium-large zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the centers, leaving about a 1/4-inch thick shell. Set the scooped zucchini flesh aside in a bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 finely chopped onion and cook until translucent, about 3-4 minutes. Add 3 minced garlic cloves and cook another 30 seconds until fragrant.
Add 1 pound ground turkey to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, 1 teaspoon dried Italian seasoning, and a pinch of red pepper flakes if using.
Stir in the reserved zucchini flesh and 2 tablespoons tomato paste. Cook for another 3-4 minutes to combine flavors and soften the zucchini bits. Taste and adjust seasoning as needed.
Spoon the turkey mixture evenly into each zucchini half, pressing down slightly to pack the filling.
Generously sprinkle 1 to 1 1/2 cups shredded mozzarella over the stuffed zucchini. Add a little grated Parmesan on top if desired.
Place the stuffed zucchini boats on the prepared baking sheet and bake for 18-22 minutes, until the zucchini is tender and the cheese is melted and bubbling with golden spots.
Remove from oven and sprinkle with freshly chopped parsley or basil. Let rest for 5 minutes before serving.

Notes

Do not over-scoop the zucchini to prevent collapse during baking. If filling is too wet, cook longer in skillet to reduce moisture. Cheese should be bubbly and lightly browned when done. Baking at 400°F gives tender zucchini without mushiness. Can be made ahead and reheated. Freezes well when wrapped individually.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 stuffed zucchini h
Calories: 335
Sugar: 5
Sodium: 450
Fat: 16
Saturated Fat: 7
Carbohydrates: 9
Fiber: 2.5
Protein: 31

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