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Stuffed zucchini boats are a delicious and healthy way to enjoy vegetables while incorporating flavorful fillings. This recipe combines lean ground turkey with fresh herbs and spices, all nestled inside tender zucchini halves topped with a rich tomato sauce. It’s a perfect meal for a family dinner or a meal prep option for the week.
Ingredients
- 4 large zucchinis
- 1 pound ground turkey
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (optional)
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the centers to create boats. Lightly brush the zucchini halves with olive oil and place them on a baking sheet.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add ground turkey, season with oregano, basil, salt, and pepper. Cook until the turkey is browned and cooked through. Stir in diced tomatoes and cook for another 5 minutes to meld flavors.
Spoon the turkey mixture into each zucchini boat, filling them generously. If using cheese, sprinkle shredded mozzarella on top of each filled zucchini.
Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
Serving Tips
Serve these stuffed zucchini boats with a side salad or crusty bread for a complete meal. They are also great leftovers and can be reheated easily. For a vegetarian version, substitute the turkey with lentils or mushrooms.