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Easy Zucchini Pizza Boats with Turkey and Mozzarella

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A quick, healthy, and delicious recipe featuring zucchini boats stuffed with lean turkey, marinara sauce, and melty mozzarella cheese, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 medium zucchinis, halved lengthwise and seeds scooped out
  • 6 ounces (about 170 grams) lean ground turkey or thinly sliced turkey breast
  • 1 cup shredded whole-milk mozzarella cheese
  • ½ cup marinara sauce (homemade or store-bought, low-sugar preferred)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings: sliced black olives, chopped fresh basil, red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the zucchinis, then slice each in half lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and some flesh to create a boat about ½ inch thick. Set the scooped flesh aside.
  3. Lightly brush the zucchini boats with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet. Roast for about 10 minutes until they start to soften but aren’t mushy.
  4. While the zucchini roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  5. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5 to 7 minutes.
  6. Chop the reserved zucchini flesh finely and add it to the turkey pan. Stir in marinara sauce and Italian seasoning. Cook for another 3 minutes to let flavors meld. Season with salt and pepper to taste.
  7. Remove the zucchini boats from the oven. Spoon the turkey mixture evenly into each zucchini half, packing it lightly.
  8. Top each boat generously with shredded mozzarella cheese.
  9. Return the baking sheet to the oven and bake for another 10 to 12 minutes, or until the cheese is melted, bubbly, and slightly golden.
  10. Optional: Broil for 1-2 minutes at the end for a crispier cheese topping, watching closely to prevent burning.
  11. Remove from oven and let cool for a few minutes. Garnish with fresh basil or red pepper flakes if desired before serving.

Notes

Pat zucchini boats dry if they release too much water during roasting to avoid sogginess. Do not overstuff the boats to keep them intact and easy to eat. Browning the turkey before stuffing enhances flavor and texture. Watch cheese carefully if broiling to prevent burning.

Nutrition

Keywords: zucchini pizza boats, turkey, mozzarella, healthy dinner, quick meal, low carb, gluten-free, easy recipe

Find it online: https://lenatable.com/easy-zucchini-pizza-boats-with-turkey-and-mozzarella-perfect-for-quick-healthy-meals/