Stuffed Zucchini Boats
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These stuffed zucchini boats make a quick, easy, and healthy dinner that’s always a hit at my dinner table. I love how versatile they are- this version is filled with a cheesy, savory Italian-style turkey mixture. Low carb and gluten-free.
My stuffed zucchini boat recipe is my go-to when I need to use up zucchini and leftovers. Once the zucchini is scooped out, you can fill it with just about anything. Today, I’m sharing a healthy Italian turkey filling, but I’ve tested plenty of variations and will share those with you, too.
The secret to perfectly cooked zucchini boats is the right balance of filling. Too much moisture makes the zucchini watery, while too little leaves it bland. My simple turkey filling strikes that balance, creating a meal that’s hearty, flavorful, and just a little bit indulgent thanks to the cheesy topping. Best of all, nothing goes to waste- I mix the zucchini innards right back into the filling. It’s an easy, wholesome, low-carb dinner that happens to be gluten-free.
Key Ingredients
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Zucchini. Since we’ll be scooping out the insides and stuffing them, choose medium to large zucchini that are about 6-7 inches long and about 2-2 1/2 inches thick.
- Ground turkey. I typically use lean ground turkey, as it’s healthier, but any ground turkey will work. Simmer the mixture a little longer to compensate for the extra liquid if you use a higher-fat cut.
- Olive oil. To saute.
- Garlic and onion. Finely diced.
- Marinara sauce. Or any Italian tomato sauce. I typically make either my pomodoro sauce or sugo.
- Spices. Italian seasoning, kosher salt, and black pepper.
- Cheese. I like using a Mexican cheese blend (a mix of cheddar and Colby Jack), but any works. If possible, shred the cheese by hand, as it melts so much better!
- Cilantro or parsley. To serve.
Zucchini boat variations
Over the years, I’ve tested countless variations of zucchini boats with all kinds of fillings. These are my tried-and-true options that consistently bake up hearty and flavorful- never soggy or watery:
- Make them vegetarian. Omit the ground turkey and replace it with chickpeas, navy beans, or lentils.
- Use other kinds of meat. Ground chicken, ground beef, and even Italian sausage are all fantastic options.
- Add spices. This version is Italian-inspired, but you can give it another spin by using taco seasoning, Cajun seasoning, or even an Asian spin (like frying the mix in soy sauce and sesame oil!).
- Change up the vegetables. Add some sliced bell peppers, mushrooms, or even finely chopped spinach to it.
- Change up the cheese. Parmesan, mozzarella cheese, and Havarti are all fantastic options.
- Use up leftovers! I’ve filled the zucchini with leftover chili, pasta sauce, and even chopped steak. Once you add cheese on top, it’s perfection.
How to make zucchini boats
Step 1: Cut the zucchini in half lengthwise, and scoop out the pulp.
Step 2- Saute. Add some oil to a skillet. Once hot, add the onion and garlic and cook until fragrant.
Step 3- Make filling. Add the ground turkey and cook until no longer pink. Add marinara sauce, Italian seasoning, and the zucchini innards, and allow everything to simmer.
Step 4- Stuff. Evenly distribute the filling amongst the scooped-out zucchini.
Step 5- Cheese. Sprinkle cheese on top of each stuffed zucchini.
Step 6- Bake the zucchini 15-20 minutes or until the cheese melts.
★★★★★ REVIEW
“The family loved these zucchini boats, even the kids! We are eating healthy and losing weight, and recipes like this one are going a long way to get us there, without our kids revolting. Thanks so much!” – Rachel
Arman’s recipe tips
- Don’t scoop too much! Avoid removing all the pulp from the zucchini, as this will provide some stability and structure to hold the filling.
- Squeeze out moisture from the zucchini pulp. This will allow the filling to be more tender and thicker, and pack in even more flavor. I use a paper towel, but you can use a cheesecloth or a kitchen towel.
- I like to use a melon scoop or a small spoon to scoop the zucchini easily. Larger spoons or knives are prone to cutting through the skin, making them difficult to fill.
What to serve with this
Because this is a veggie-packed and healthy dish, you can literally pair it with anything! From a simple side salad to buttery garlic bread, or some simple carbs French bread pizza, couscous, or basmati rice.
We can never go past all kinds of potatoes, including air fryer French fries, air fryer baked potato, and air fryer potato wedges.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place cooked zucchini boats in freezer-safe airtight containers and then keep them in the freezer for up to 2 months.
More easy zucchini recipes
Stuffed Zucchini Boats
Video
Ingredients
- 3 large zucchini
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 large onion finely chopped
- 1 cup marinara sauce * See notes
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups shredded cheese
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and spray with cooking spray.
- Slice the zucchinis in half, scoop out the innards, chop them finely, and set them aside.
- Heat oil in a non-stick pan and place it over medium heat. Once hot, add the garlic and cook until fragrant. Add the onion and cook for a further minute. Add the ground turkey and cook for 4 minutes, until no longer pink. Add the marinara sauce and Italian seasoning, along with the remaining chopped zucchini. Simmer everything for 10 minutes.
- Distribute the filling mixture amongst the zucchini boats. Sprinkle generously with the cheese blend and bake for 15 minutes or until the cheese is bubbling and lightly golden brown.
Notes
- Marinara sauce: Try my pomodoro sauce or sugo.
- Zucchini size: I find 6 to 7-inch zucchini that are about 2 inches thick to work best for stuffing.
- Leftovers: Will keep in the fridge, covered, for up to 5 days. You can freeze them in an airtight container for up to 2 months.
Such tasty it looks. How can I make marinara sauce?
Last week I invited my parents and made them this stuffed dish. They were very much happy.
So interesting recipe, it really looks like boats haha.
Love these zucchini boats so much!
So healthy and hearty!
My favorite stuffed zucchini boats recipe
Love these zucchini boats so much- I love to add tomato sauce!
Love stuffed zucchini boats- these are so good!!!
Delicious
Once these are ready to bake, can I cook them on a bbq grill?
Grad idea!
The family loved these zucchini boats, even the kids! We are eating healthy and loosing weight and recipes like this one are going a long way to get us there – without our kids revolting. Thanks so much!
Loved these! Changed up the recipe just a little to accommodate what I had and they were delicious!
Yumm! I love how easy and healthy this recipe is, and great for meal prepping!