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Savory Stuffed Zucchini Boats with Ground Turkey and Mozzarella

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A healthy and hearty dinner recipe featuring zucchini boats stuffed with spiced ground turkey and topped with melted mozzarella cheese. Quick and easy to prepare, perfect for weeknight meals.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and seeds scooped out
  • 1 pound ground turkey (93% lean preferred)
  • 1 cup shredded mozzarella cheese (part-skim or whole milk)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon Italian seasoning (blend of oregano, basil, thyme)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease your baking dish with olive oil to prevent sticking.
  2. Wash zucchinis, then slice them lengthwise. Using a spoon or melon baller, scoop out the seeds and some flesh to create boats about 1/2 inch thick. Set aside the scooped flesh for the filling.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
  4. Stir in minced garlic and cook for another minute until fragrant.
  5. Add ground turkey to the skillet, cooking 6–8 minutes until browned and no longer pink. Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
  6. Stir in the reserved zucchini flesh and tomato paste. Cook for an additional 4 minutes, letting flavors meld. If the mixture looks dry, splash in a tablespoon of water or broth.
  7. Spoon the turkey mixture evenly into each zucchini boat, pressing gently to fill completely but without overflow.
  8. Sprinkle shredded mozzarella evenly over the stuffed boats.
  9. Place the stuffed zucchini boats in the prepared baking dish. Bake uncovered for 20–25 minutes, or until zucchini is tender but not mushy, and cheese is melted and golden.
  10. Remove from oven, sprinkle chopped fresh parsley on top for color and freshness. Let cool for a few minutes before serving.

Notes

If mozzarella melts too quickly, tent the dish loosely with foil for the first 15 minutes, then remove foil to finish browning. Avoid overbaking to prevent soggy zucchini. Salting zucchini halves briefly before stuffing can help draw out excess moisture. Room-temperature ingredients help even cooking.

Nutrition

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

Find it online: https://lenatable.com/savory-stuffed-zucchini-boats-with-ground-turkey-and-mozzarella-recipe-for-easy-healthy-dinner/