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Baked zucchini boats stuffed with a rich meat and cheese topping on a wooden board. Four silver forks rest on a blue patterned cloth nearby.

Baked Turkey Zucchini Boats

Zuzana Paar
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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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 135 kcal

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.

Nutrition

Serving: 1ServingCalories: 135kcalCarbohydrates: 6gProtein: 18gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 42mgSodium: 270mgPotassium: 547mgFiber: 2gSugar: 4gVitamin A: 439IUVitamin C: 20mgCalcium: 98mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Baked Turkey Zucchini Boats, Baked Zucchini, Ground Turkey, Zucchini
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