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turkey zucchini boats

Italian Stuffed Ground Turkey Zucchini Boats

Kristina Cadelina
Italian Stuffed Ground Turkey Zucchini Boats are stuffed with lean ground turkey, marinara, bell peppers and onions. Loaded with flavor, someone is going to be asking for seconds!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 305 kcal

Equipment

  • large sheet pan or baking 9x13 baking dish if using a sheet pan, line it with parchment paper
  • large pan

Ingredients
  

  • 2 tablespoon extra virgin olive oil
  • 1 pound ground turkey
  • 4 medium zucchini
  • 1 medium green bell pepper diced (see note)
  • 1/2 cup white onion diced ( see note)
  • 1 1/2 cup marinara
  • 1/2 cup mozzarella cheese plus more if needed
  • 1/4 cup fresh Italian parsley
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried parsley chopped
  • 1/4 teaspoon black pepper plus more if needed
  • 1/4 teaspoon kosher salt plus more if needed
  • non -stick cooking spray

Instructions
 

  • Preheat oven to 400 degrees F. Line the sheet pan with parchment paper.
  • In a large pan, add the olive oil. When it's ready, add the green bell pepper and onion. Season with a touch of salt and black pepper and let it cook for about 6-7 minute or until the juices release.
  • Add the ground turkey. Season with another dash of salt and pepper. (optional) Break up the turkey with your spatula and let it cook for about 5 minutes. Add the seasonings in and stir.
  • Let the turkey cook until browned, about 10 minutes.
  • Pour in the marinara and add the fresh parsley. Stirring occasionally, let it simmer for another 5-10 minutes on low.
  • While the meat sauce is finishing, start on the zucchini by cutting them in half, lengthwise. Scrape out the insides.
  • Spray the non-stick cooking spray on the baking dish. Place the prepared zucchini boats inside the dish. Season with a touch of salt and pepper.
  • Divide and spoon the turkey filling into the boats evenly. Top with cheese.
  • Place in the oven for 25-30 minutes. Enjoy!

Notes

Notes:
Storing and reheating:
The best way to store leftovers is in an air-tight container in the refrigerator for 2-3 days. These also freeze well. Make sure to use a freezer-safe container. Reheat in the microwave, on high for 1-2 minutes.
Helpful Tips :
  • Medium-sized zucchini is best for this recipe. Larger zucchinis will work too. 
  • I recommend 93/7 ground meat as you want to keep some of the fat for flavor. If you use 99% fat free ground turkey, it is a bit dryer but will retain some moisture from the marinara sauce.
  • Any kind of marinara will work here. I prefer Sonoma Heirloom Tomato sauce which is actually labeled for pizza sauce but is dang delicious in this recipe. 
  • A baking sheet lined with parchment paper or a 9×13 baking dish can be used to bake the zucchini boats.
  • Use a melon baller or spoon to scrape the inside of the zucchini.
  • If making for meal prep, the meat and sauce mixture can be made the day before. The flavors will come together and be more vibrant! 
Pro Tip: Do you have a food processor? To make dicing your bell pepper and onion a breeze, throw it in the food processor on “chop” mode for about 5-7 seconds and let it do all the chopping for you! 

Nutrition

Calories: 305kcalCarbohydrates: 15gProtein: 34gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 73mgSodium: 747mgPotassium: 1250mgFiber: 5gSugar: 10gVitamin A: 1469IUVitamin C: 72mgCalcium: 140mgIron: 3mg
Keyword Ground Turkey Zucchini Boats, Italian Stuffed Turkey Zucchini Boats, Turkey Zucchini Boats, Zucchini Boats
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