Print

Turkey Zucchini Boats

Turkey Zucchini Boats
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These turkey zucchini boats are a delicious and healthy meal. They are easy to make and perfect for a weeknight dinner.

Ingredients

Scale
  • 2 medium zucchinis, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Scoop out the flesh from the zucchini halves, leaving a 1/4-inch shell. Chop the scooped-out zucchini flesh and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
  4. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  5. Stir in the chopped zucchini flesh, diced tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until some of the liquid has evaporated.
  6. Arrange the zucchini shells in a baking dish. Spoon the turkey mixture into each zucchini shell.
  7. Sprinkle with mozzarella cheese and Parmesan cheese.
  8. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Notes

  • You can add other vegetables to the filling, such as bell peppers or mushrooms.
  • For a spicier kick, add a pinch of red pepper flakes to the filling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/turkey-zucchini-boats/