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Savory Stuffed Zucchini Boats with Ground Turkey and Cheese

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A quick and easy recipe featuring zucchini boats stuffed with seasoned ground turkey and a blend of mozzarella and sharp cheddar cheese, perfect for a wholesome weeknight dinner.

Ingredients

Scale
  • 4 medium zucchinis (about 8–10 inches long), firm and fresh
  • 1 lb ground turkey (93% lean)
  • 1 cup shredded cheese (about 2/3 cup mozzarella and 1/3 cup sharp cheddar)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Wash and dry the zucchinis. Slice each lengthwise into halves. Using a melon baller or teaspoon, carefully scoop out the center flesh to create boats, leaving about a 1/4-inch thick shell. Set the scooped flesh aside.
  3. Finely chop the reserved zucchini pulp.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  5. Add minced garlic and cook for another 30 seconds until fragrant.
  6. Add ground turkey, crumble into the pan, and cook for 6-8 minutes until browned and cooked through with no pink remaining.
  7. Stir in chopped zucchini flesh, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for 4-5 minutes until mixture is well combined and slightly thickened.
  8. Remove skillet from heat and stir in about 2/3 cup of shredded cheese to bind the filling.
  9. Spoon the turkey and cheese mixture evenly into each zucchini shell without overfilling.
  10. Sprinkle the remaining shredded cheese over the stuffed zucchinis.
  11. Bake for 20-25 minutes until zucchini is tender but holds shape and cheese is bubbly and slightly browned.
  12. Remove from oven, garnish with chopped fresh parsley, and let cool for a few minutes before serving.

Notes

To prevent sogginess, salt the raw zucchini halves and let them sit for 10 minutes to draw out moisture, then pat dry before stuffing. Brown the turkey well for better flavor. Use a mix of mozzarella and sharp cheddar cheese for best taste and texture. If filling seems too wet, cook a few extra minutes to thicken. Optionally broil for 1-2 minutes at the end to crisp cheese.

Nutrition

Keywords: stuffed zucchini boats, ground turkey, cheesy zucchini, healthy dinner, easy weeknight meal, low carb, gluten free

Find it online: https://tempotaste.com/savory-stuffed-zucchini-boats-with-ground-turkey-and-cheese-recipe-easy-and-delicious/