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Turkey Zucchini Boats Recipe

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4.3 from 8 reviews

Turkey Zucchini Boats offer a delicious and healthy dinner option by filling zucchini halves with a savory lean ground turkey and marinara sauce mixture, topped with melted parmesan cheese. This low-carb, protein-rich dish is baked to perfection and makes a great family meal that is both flavorful and nutritious.

Ingredients

Vegetables

  • 4 medium zucchini squash
  • ½ medium onion, chopped

Protein & Dairy

  • 1 lb ground lean turkey
  • 2–3 tablespoons parmesan cheese (optional)

Other

  • 1½ cup marinara sauce
  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F to prepare for baking the zucchini boats later in the process.
  2. Sauté Onion and Turkey: Heat a large nonstick skillet over medium-high heat. Add the chopped onion and ground lean turkey to the skillet. Season with salt and pepper to taste. Cook for 8 to 10 minutes, stirring occasionally and breaking the meat apart with a wooden spoon or spatula until the turkey is fully cooked and onions are softened.
  3. Add Marinara Sauce: Pour the marinara sauce into the skillet with the cooked turkey and onion mixture. Stir thoroughly to coat everything evenly and cook for another 2 to 3 minutes to let the flavors meld.
  4. Prepare Zucchini Boats: While the turkey mixture is cooking, cut the zucchini in half lengthwise. Use a spoon to scoop out the seeds and the center flesh, creating boats with about a ¼ inch thick border to hold the filling.
  5. Fill Zucchini: Arrange the zucchini halves cut-side up in a 9×13 inch baking dish. Spoon the turkey and marinara mixture evenly into each zucchini boat. Optionally sprinkle parmesan cheese on top of each filled zucchini half.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 to 30 minutes, or until the zucchini boats are tender, heated through, and the cheese has melted. Serve warm immediately.

Notes

  • You can substitute ground turkey with ground chicken or lean beef if preferred.
  • For a vegetarian version, use plant-based ground meat alternatives and a cheese substitute or omit the cheese.
  • Feel free to add additional herbs like basil or oregano to the marinara sauce for extra flavor.
  • To reduce sodium, use a low-sodium marinara sauce or make your own.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

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