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Easy Cheesy Ground Turkey Zucchini Boats Recipe

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These cheesy ground turkey zucchini boats are a quick, healthy, and delicious weeknight dinner. Savory ground turkey, melted mozzarella, and tender zucchini come together in a dish that even picky eaters will love.

Ingredients

Scale
  • 4 medium zucchini (about 8–9 inches long)
  • 1 tablespoon olive oil (for brushing zucchini)
  • Salt and black pepper (to season zucchini)
  • 1 pound ground turkey (93% lean recommended)
  • 1 tablespoon olive oil (for sautéing)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh parsley or basil, chopped (for garnish, optional)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and dry the zucchini thoroughly.
  2. Cut each zucchini in half lengthwise. Using a small spoon or melon baller, scoop out the center flesh, leaving about a ¼-inch thick wall all around. Reserve the scooped-out flesh for another use if desired.
  3. Place the zucchini boats cut-side up on a baking sheet. Brush them lightly with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake for 10 minutes.
  4. While the zucchini is baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the ground turkey to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes, stirring occasionally, until no longer pink. Drain any excess liquid.
  6. Stir in the smoked paprika, dried oregano, garlic powder, salt, and pepper. Cook for 1 minute until fragrant. Add the drained diced tomatoes and stir. Let it simmer for 2-3 minutes until the mixture thickens slightly. Adjust seasoning to taste.
  7. Remove the zucchini from the oven. Spoon the turkey mixture evenly into each boat, pressing down gently. Use about ⅓ cup of filling per boat half.
  8. Sprinkle the shredded mozzarella evenly over each filled boat, then top with the grated Parmesan.
  9. Return the baking sheet to the oven and bake for 15-18 minutes, until the cheese is melted and golden brown and the zucchini is tender when pierced with a fork. If the cheese browns too quickly, tent loosely with aluminum foil for the last 5 minutes.
  10. Let the zucchini boats rest on the baking sheet for 5 minutes before serving. Sprinkle with fresh parsley or basil and red pepper flakes if desired. Serve warm.

Notes

Don’t overcook the zucchini; it should be tender but still have a bite. Drain the tomatoes well to avoid a watery filling. Let the turkey brown properly for more flavor. Make extra filling if desired. Oven temperatures may vary, so check the boats a few minutes early if your oven runs hot.

Nutrition

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

Find it online: https://yumbelle.com/easy-cheesy-ground-turkey-zucchini-boats-recipe/