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Easy Cheesy Baked Zucchini Boats with Ground Turkey

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Tender zucchini boats stuffed with a savory ground turkey filling, topped with melted mozzarella and parmesan cheese. A quick, healthy, and delicious weeknight dinner that’s perfect for meal prep.

Ingredients

Scale
  • 4 medium zucchini (about 8–9 inches long)
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93/7 lean)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, finely diced
  • 1 cup crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup cooked quinoa or rice (optional)
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • ¼ cup grated parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry zucchini. Cut off stem ends, then slice each zucchini in half lengthwise. Using a melon baller or small spoon, scoop out the center flesh, leaving about ¼-inch thick walls. Reserve the scooped-out flesh for the filling.
  3. Sprinkle the cut sides of the zucchini with salt (about 1 tablespoon total). Place cut-side down on a paper towel-lined baking sheet. Let sit for 15-20 minutes to draw out moisture.
  4. After 15-20 minutes, use paper towels to pat the zucchini completely dry.
  5. While zucchini rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Add ground turkey, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink. If using reserved zucchini flesh, add it now and cook for 2 minutes.
  6. Add diced bell pepper, crushed tomatoes, oregano, basil, smoked paprika, black pepper, and red pepper flakes (if using). Stir and let simmer for 5 minutes. If mixture seems too wet, cook longer until most liquid evaporates. If adding cooked quinoa or rice, stir it in now.
  7. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. Arrange zucchini boats cut-side up in a single layer. Spoon turkey filling evenly into each boat, pressing down gently. Leave a little room for cheese.
  8. Sprinkle shredded mozzarella evenly over the filling, followed by grated parmesan.
  9. Bake for 20-25 minutes, until zucchini is tender and cheese is melted and bubbly. For a golden-brown top, switch to broil for the last 2-3 minutes. Watch carefully to avoid burning.
  10. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley just before serving.

Notes

Don’t skip salting the zucchini to prevent sogginess. Use low-moisture mozzarella for best results. Let boats rest after baking to allow filling to set. For a vegetarian version, swap ground turkey for cooked lentils or black beans.

Nutrition

Keywords: zucchini boats, stuffed zucchini, ground turkey, cheesy, baked, healthy dinner, low-carb, gluten-free

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