My Turkey Stuffed Zucchini Boats are light and nutritious- they’re the perfect dish to kick off the New Year in a positive way!
Now that the holiday season is over, I’m definitely ready to start the New Year with some healthy eating choices. My Turkey Stuffed Zucchini Boats are the perfect dish to kick off the New Year in a positive way. They’re low in calories and carbs, high in protein, and packed with nutrients! One of the best ways to follow a nutritious diet is to plan ahead. I’m a big fan of menu planning- I plan my family’s recipes for the whole week, oftentimes repurposing leftovers into new dishes. It saves time and money and also prevents last-minute runs to the fast food joint.
These Turkey Stuffed Zucchini Boats are perfect to make on the weekend when you have a little time. They require some prep work so I like to make a large tray of them on my day off. Then we can enjoy them throughout the week. They’re perfect for busy weeknights when you want a nutritious dinner that both kids and adults will enjoy. They’re also easy to pack up for lunch. To make things even easier, I pick up all of my ingredients from my local BJ’s Wholesale Club. I got the zucchini, ground turkey, tomato sauce and cheese for my dish all in a one-stop shopping trip. One-stop shopping is a busy mom’s savior!
To make the Turkey Stuffed Zucchini Boats, I first cut the zucchini in half lengthwise and then scoop out the middle. Be sure to save the zucchini flesh to add to the filling. Zucchini is low in calories and is packed with water and fiber. It’s a good source of several beneficial vitamins, minerals and antioxidants, especially vitamin C.
I like to pre-bake the zucchini while I make the filling so that they soften up a little. The turkey filling comes together quickly on the stove thanks to the help of jarred tomato sauce. You can definitely make your own sauce if you prefer but when I’m pressed for time, jarred sauce is a huge timesaver!
The final step is to fill the zucchini boats with the turkey filling and then top them with a mixture of mozzarella cheese and breadcrumbs before popping them back in the oven. The combination of ooey, gooey cheese and a little crunch from the breadcrumbs is the perfect finishing touch!
Turkey Stuffed Zucchini Boats
- 4 large zucchini
- Olive oil spray
- 1 small yellow onion, chopped
- 1 pound ground turkey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups jarred tomato sauce
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons Italian seasoned breadcrumbs
- Preheat oven to 375°F.
- Slice the zucchini in half lengthwise. Using a spoon or melon baller, scoop out the flesh from the center, leaving a ¼-inch shell around the edges. Save the zucchini flesh in a bowl for later. Arrange the zucchini halves in a large baking dish and spray them with olive oil. Bake in the oven for 20 minutes until slightly softened. Remove from oven.
- While the zucchini is baking, spray a large sauté pan with olive oil. Add the onion and ground turkey. Squeeze as much water as you can from the reserved zucchini flesh and chop it up. Add the chopped zucchini to the pan. Season the mixture with the salt and pepper. Cook, breaking up the turkey with a spoon, until turkey is browned and vegetables are softened. Stir in the tomato sauce and simmer a few minutes longer.
- Spoon the turkey filling into the zucchini halves. Mix the mozzarella cheese and breadcrumbs together in a bowl and sprinkle the mixture on top of the zucchini boats.
- Cover the baking dish with foil and bake in the oven for 20 minutes until the zucchini is cooked through and the cheese is melted. Enjoy!
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Looking for some more recipes using fresh, summer zucchini? Try my Greek Zucchini Fritters: