Can I use ground chicken instead of turkey?

Yes. Ground chicken works just as well and keeps the dish lean. Cook it the same way and season to taste.

Do I have to boil the zucchini first?

Boiling for one minute is recommended. It softens the shells so they cook fully in the oven. If you skip it, the boats may stay a little firm.

How do I keep my zucchini boats from getting watery?

Use medium zucchini, leave a sturdy shell, and drain the turkey if it releases liquid. Letting the boats rest after baking also helps.

Are turkey stuffed zucchini boats good for meal prep?

They are a great meal prep option. Store them in the fridge for up to four days and reheat in the oven or microwave when you are ready to eat.

Turkey Stuffed Zucchini Boats (Easy, Healthy Dinner)

Description

A hearty but light dinner of fresh zucchini filled with savory ground turkey, garlic, onion, peppers, tomato sauce, and a little melted mozzarella.

Ingredients

Scale

4 medium zucchini, about 2 pounds
2 teaspoons extra virgin olive oil
1 pound ground turkey
3 garlic cloves, minced
1/2 onion, chopped
1/2 green pepper, chopped
1/2 cup reserved zucchini flesh from the centers
1 tablespoon Italian seasoning
1 cup strained tomatoes
1/2 cup shredded part skim mozzarella cheese
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil and preheat the oven to 350°F.
Slice each zucchini in half lengthwise and scoop out the centers, leaving about a 1/4-inch shell all around.
Reserve 1/2 cup of the scooped zucchini flesh for the filling.
Place the hollowed zucchini halves in the boiling water for 1 minute, then remove and set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the ground turkey and cook, breaking it apart, until lightly browned and no longer pink.
Add the garlic, onion, green pepper, reserved zucchini flesh, Italian seasoning, strained tomatoes, salt, and pepper.
Stir together and simmer for about 15 minutes, until the vegetables are tender and the flavors are blended.
Arrange the zucchini halves in a baking dish and fill each boat with about 1/2 cup of the turkey mixture.
Top each zucchini boat with about 1 tablespoon of shredded mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes, until the cheese is melted and everything is heated through.
Let the zucchini boats rest for a few minutes before serving.

Notes

Choose firm, medium-sized zucchini for the best texture. Leave a sturdy 1/4-inch shell so the boats hold their shape, and drain excess liquid from the turkey filling if needed.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 boat
Calories: 103
Sugar: 1g
Sodium: 73mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 15g
Cholesterol: 36mg