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Got zucchini?? Easy Stuffed Zucchini Boats have so much flavor with ground turkey, mushrooms, pasta sauce, and cheese. This is a healthier dinner recipe your whole family will love. This recipe is a twist on an old family favorite and I hope you love it as much as we do!
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Why we LOVE Stuffed Zucchini Boats
I remember my Nana making a recipe like this when I was young. As a young married woman, I would watch Rachael Ray incessantly and buy all of her books. I think she, at one point, must have made stuffed zucchini because I remember making it for Mel all the time years ago.
When I was brainstorming a low-carb way to have some sort of Italian food, I remembered my Nana’s zucchini boats and immediately tried to recreate them. We absolutely loved this recipe and I know your family will too!
- These are low carb
- A great way to use up zucchini
- EASY to make with tons of variations
- So good – our entire family loves them!
Ingredients in Stuffed Zucchini Boats
- Ground Turkey: This easy stuffed zucchini recipe is filled with ground turkey. I love using ground turkey and use it instead of ground beef 99% of the time. Believe me, this recipe tastes so good you won’t miss the beef, but if you have a purist in your home, you can substitute ground beef for the turkey.
- Flavorings: I cook the ground turkey with mushrooms and onions and garlic along with lots of herbs and spices. It’s important to flavor ground turkey so it’s not dry.
- Pasta Sauce: The cooked meat is mixed with my favorite pasta sauce. You can also use a jarred sauce too.
- Zucchini: The mixture will fill about 4-5 regular sized zucchini, which will serve 4-8 people depending on what else you’re serving. Because we try to eat low carb, the three of us just ate the zucchini boats along with a small side salad and we had leftovers for lunch the next day.
- Cheese: Then, add the best ingredient: cheese!! The cheese makes these SO good.
How to make Stuffed Zucchini Boats:
- To hollow out the zucchini, first cut them in half horizontally. Then, using a teaspoon, scoop out the flesh, leaving a bit at the top and bottom to create a front and end of the boat. Do this carefully so you don’t rip the zucchini.
- If you have leftover filling, it’s great on pasta!
- To make sure the zucchini is cooked all the way, I cover the pan with foil for the first half of baking. Then I sprinkle with cheese and let the zucchini finish cooking to my desired doneness.
- If you’re a sauce lover you can add even more sauce to the pan. My husband is a sauce lover so I do this quite often (or heat extra for him).
You can freeze these baked or unbaked – they will turn out perfect. Great for making ahead of time.
Cover the pan with foil for the first half of the cooking, this will ensure your zucchini are done all the way.
Stuffed Zucchini Boats
- 4-5 medium/large zucchini
- 1 pound ground turkey
- ½ small yellow onion diced (89g)
- 2 cloves garlic minced
- 4 ounces 114g white mushrooms, diced
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups pasta sauce
- 1 cup shredded mozzarella cheese
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Trim the ends of zucchini. Slice in half horizontally. Use a small spoon to clean out the centers of the flesh carefully. Place zucchini in pan.
- Place turkey in a large skillet over medium heat. Cook, breaking up chunks, until almost all the pink is gone. Drain fat.
- Add onion and garlic to the turkey and continue to cook on medium heat until the onion is soft, 3-5 minutes. Add the mushrooms and seasonings. Cook 3-5 minutes, then stir in the pasta sauce. Cook just a few more minutes to meld the flavors and taste test for seasoning.
- Fill the zucchini boats evenly with the turkey mixture.
- Cover the pan with foil and bake for 25 minutes. Remove the foil and continue to bake until the zucchini is almost your desired tenderness. Top with cheese and cook just until melted.
- Serve hot. Store leftovers in the refrigerator for up to 3 days.
Last Updated on July 22, 2023