Zucchini Boats

These cheesy stuffed zucchini boats make a quick, easy, and healthy dinner. I love how versatile they are. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 121kcal

Author Arman Liew

Ingredients

3 large zucchini
1 pound 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 180C/350F. Line a large baking sheet with parchment paper and spray with cooking spray.
Slice the zucchinis in half and scoop out the innards of the zucchini, chop it finely, and set that 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 4-5 minutes, until no longer pink. Add the marinara sauce and Italian seasoning, along with the remaining chopped zucchini. Simmer everything for 8-10 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

* Try my pomodoro sauce or sugo.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: You can freeze zucchini boats, but they will become mushy when thawed if not frozen properly. To avoid making them soft, put the cooked zucchini boats in freezer-safe airtight containers and then keep them in the freezer for up to 2 months.

Recipe variations

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.

Nutrition