Description
These Turkey and Veggie Stuffed Zucchini Boats are a delicious and healthy low-carb meal option. Tender zucchini filled with a flavorful mixture of ground turkey, vegetables, and gooey cheese, baked to perfection. A satisfying dish that’s easy to make and perfect for a weeknight dinner.
Ingredients
Scale
Zucchini Boats:
- 4 medium zucchinis
- 1 tablespoon olive oil
- ½ pound ground turkey
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 cup mushrooms (chopped)
- 1 cup baby spinach (chopped)
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Additional Ingredients:
- ½ cup marinara sauce
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchini: Slice zucchinis in half lengthwise and scoop out the centers to create boats. Place in a baking dish, season with salt.
- Cook turkey mixture: In a skillet, cook ground turkey until browned. Add onion, garlic, bell pepper, mushrooms, and spinach. Season with Italian seasoning, red pepper flakes, salt, and pepper.
- Fill zucchini boats: Spoon turkey and veggie mixture into zucchini boats. Top with mozzarella and Parmesan cheeses.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5–10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh parsley before serving.
Notes
- You can substitute ground turkey with chicken or plant-based meat.
- Pair with a side salad or rice for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
