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Easy Cheesy Baked Zucchini Boats with Ground Turkey

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These cheesy baked zucchini boats with ground turkey are a quick and easy weeknight dinner. Hollowed zucchini halves are stuffed with a savory turkey and tomato filling, topped with mozzarella and Parmesan, and baked until golden and bubbly.

Ingredients

Scale
  • 4 medium zucchini (about 7–8 inches long)
  • 1 lb (450g) ground turkey (93% lean)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 400g) diced tomatoes, drained (fire-roasted preferred)
  • 1 cup (110g) shredded mozzarella cheese (low-moisture, part-skim)
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle.
  2. Wash and dry the zucchini. Trim off the stem ends, then slice each one in half lengthwise. Use a small spoon or melon baller to scoop out the center flesh, leaving about a 1/4-inch (6mm) thick wall. Chop the scooped-out zucchini flesh finely and set aside.
  3. Place the hollowed zucchini halves cut-side up in a 9×13-inch baking dish. Brush the insides with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper.
  4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for 30 seconds more, until fragrant.
  5. Add the ground turkey, breaking it up with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. Drain off any excess fat if needed.
  6. Stir in the drained diced tomatoes and the reserved chopped zucchini flesh. Add the dried oregano, red pepper flakes (if using), and a generous pinch of salt and black pepper. Cook for 3-4 minutes, stirring occasionally, until the mixture thickens slightly and most of the liquid has evaporated.
  7. Spoon the turkey mixture evenly into each zucchini boat, mounding it slightly.
  8. Sprinkle the shredded mozzarella evenly over each boat, followed by the grated Parmesan.
  9. Bake for 18-22 minutes, until the zucchini is tender when pierced with a fork and the cheese is melted and golden brown in spots. If desired, switch the oven to broil for the last 1-2 minutes for extra browning, watching closely.
  10. Let the boats rest in the dish for 5 minutes. Sprinkle with fresh parsley just before serving.

Notes

For best results, drain the diced tomatoes well to prevent soggy filling. Let the boats rest for 5 minutes after baking to help the filling set. To make ahead, assemble without cheese, refrigerate up to 24 hours, then add cheese and bake, adding 5-10 minutes to the baking time.

Nutrition

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

Find it online: https://cookdella.com/easy-cheesy-baked-zucchini-boats-with-ground-turkey/