Zucchini boats filled with seasoned turkey and cheese
Turkey Stuffed Zucchini
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
2
4 zucchini boats
Difficulty
Easy
Cost
Budget
$
Turkey Stuffed Zucchini
Zucchini boats filled with seasoned turkey and cheese
★4.4(22)
Halved zucchini boats stuffed with seasoned ground turkey, marinara, and melted mozzarella. A low-carb dinner that is endlessly customizable.
15m
Prep Time
30m
Cook Time
45m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Zucchini boats are the perfect vessel for seasoned ground turkey and melted cheese. They are low-carb, high-protein, and you can switch up the filling to match whatever you are craving.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 large zucchini, halved lengthwise
- 1/2 lb ground turkey
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella
- 1 small onion, diced
- 2 cloves garlic, minced
Instructions
- 1
Preheat oven to 400°F. Halve zucchini and scoop out seeds to create boats.
- 2
Place zucchini boats in a baking dish and bake for 10 minutes to soften slightly.
- 3
Brown ground turkey with onion and garlic. Stir in marinara sauce.
- 4
Fill each zucchini boat with the turkey mixture and top with mozzarella.
- 5
Bake 15-18 minutes until cheese is melted and zucchini is tender.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Ground turkeyGround beef or Italian sausage
Different protein options with more fat and flavor
Marinara saucePesto or salsa verde
Completely different flavor profiles that work great
Tips & Storage
Pro Tips
Save the scooped-out zucchini flesh and add it to the turkey filling.
Use an ice cream scoop to remove seeds for clean, even boats.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 12-15 minutes until heated through.
Nutrition Facts
Per serving (75mg) · 2 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates14g
Fat14g
Fiber440mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make these vegetarian?
- Replace turkey with a mix of quinoa, black beans, and corn.
- What size zucchini is best?
- Medium to large—small zucchini are too narrow to hold enough filling.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →