There’s something about Southern food that just warms the soul. It brings back memories of cozy kitchens, shared stories, and the comfort of being surrounded by loved ones. That’s exactly what I had in mind when making these Baked Turkey Zucchini Boats.
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This dish is a lighter twist on classic comfort food, blending the heartiness of seasoned turkey with tender zucchini for a satisfying meal that still feels fresh and wholesome. It’s a simple recipe that delivers big flavor without feeling heavy, perfect for busy weeknights or relaxed weekend dinners.
A Southern food classic
My love for Southern food runs deep, stretching back to my grandmother’s kitchen in rural Alabama. I can still picture her, apron tied, humming as she stirred pots of greens or rolled out dough for biscuits.
Southern cooking isn’t just about the ingredients; it’s about the stories, the heritage, and the love poured into every dish. These traditions taught me the value of simple, good food that brings people together.
Ingredients
How to make Baked Turkey Zucchini Boats
You start by preparing your zucchini, slicing them in half and scooping out the insides to create perfect little “boats.” Next, you brown ground turkey and onion in a skillet, mixing in your seasonings and marinara sauce.
Then, you fill those zucchini boats with the savory turkey mixture and top them with mozzarella cheese. Finally, you bake them until the cheese is golden and bubbly and the zucchini is tender.
Serving suggestions
Serve these Baked Turkey Zucchini Boats hot, straight from the oven. They make a wonderful light main course on their own, or you can pair them with a simple green salad for a complete meal.
For a true Southern touch, a side of cornbread or hushpuppies would be delicious. They’re also fantastic alongside some roasted sweet potatoes or a scoop of creamy grits.
Storage tips
Store any leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat them, simply place them in the oven at 350°F (175°C) until warmed through, or you can use a microwave for a quicker reheat. Be aware the zucchini might get a little softer when reheated in the microwave.
Southern farewell
These Baked Turkey Zucchini Boats hold a special place for me because they combine fresh ingredients with that comforting, homemade feel. It’s a reminder that even lighter dishes can bring warmth and joy to your table. I really hope you try making them and that they bring a little bit of that Southern comfort to your home.
Baked Turkey Zucchini Boats
Equipment
- Cutting board
- Knife
- Spoon or melon baller
- Large Skillet
- Spatula or wooden spoon
- Measuring spoons/cups
- Baking dish
- Parchment Paper or Cooking Spray
- Oven
- Oven mitts
Ingredients
- 2 medium zucchinis halved and seeds scooped out
- 1/2 lb ground turkey
- 1/4 cup chopped onion
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella
Instructions
- Preheat your oven to three hundred seventy-five degrees Fahrenheit (one hundred ninety degrees Celsius). Line a baking dish with parchment paper or lightly grease it with a little oil.
- Wash and dry the zucchinis. Cut each one in half lengthwise. Use a spoon to carefully scoop out the center of each zucchini half, making a shallow “boat.” Be sure to leave about a quarter inch of flesh around the edges so the boats stay sturdy. Place the zucchini halves in the prepared baking dish, cut side up.
- Heat a non-stick skillet over medium heat. Add the ground turkey and chopped onion. Cook for six to eight minutes, stirring and breaking up the meat with a spatula, until the turkey is fully cooked and no longer pink, and the onion is soft.
- Sprinkle in the garlic powder and dried basil. Stir these in to combine everything well.
- Pour in the marinara sauce and stir again. Cook for one to two more minutes to warm everything through. Remove the skillet from the heat.
- Use a spoon to evenly divide the turkey mixture between the four zucchini halves, filling each one generously.
- Sprinkle the shredded mozzarella evenly over the tops of the filled zucchini boats.
- Place the baking dish in the preheated oven and bake for twenty minutes at three hundred seventy-five degrees Fahrenheit (one hundred ninety degrees Celsius), or until the cheese is melted and bubbly, and the zucchini is tender when you pierce it with a fork.
- Carefully remove the dish from the oven. Let the zucchini boats cool for two to three minutes before serving.
