Stuffed Zucchini Boats

These healthy stuffed zucchini boats make a quick and easy dinner. They are filled with an Italian-style turkey mixture and topped with plenty of melty cheese. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 121kcal

Author Arman Liew

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.

Video

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.

Nutrition