Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Cut each zucchini in half lengthwise. Use a spoon to scoop out the center, leaving about a 1/4 inch shell so the zucchini boats hold their shape.
- Chop the scooped zucchini flesh and set it aside for the filling.
- Place the zucchini halves in a baking dish.
- Heat a large skillet over medium heat. Add the ground turkey, diced onion, and minced garlic.
- Cook while breaking up the turkey with a spatula until the turkey is no longer pink.
- Add the chopped zucchini flesh, tomato sauce or marinara, Italian seasoning, garlic powder, salt, and pepper.
- Simmer for a few minutes, stirring occasionally, until the filling thickens slightly. Make sure the ground turkey reaches 165°F before serving.
- Spoon the turkey filling evenly into the zucchini halves.
- Bake for 25 to 30 minutes, or until the zucchini is fork-tender.
- If using cheese, sprinkle it over the zucchini boats during the last 5 minutes of baking so it melts without burning.
- Let the zucchini boats rest for a few minutes before serving so the filling can settle.
Notes
Do not scoop the zucchini too thin. Leave about a 1/4 inch shell so the boats hold their shape.
Cook the filling until it thickens slightly before stuffing the zucchini. This helps prevent watery boats.
Cheese is optional. Add it near the end of baking so it melts without burning.
For a heartier version, stir cooked rice or black beans into the filling before stuffing the zucchini.
For taco-style zucchini boats, use taco seasoning instead of Italian seasoning and add black beans or corn.
Store leftovers in shallow covered containers in the refrigerator. Reheat until the filling reaches 165°F.
For best texture, freeze the cooked turkey filling separately rather than freezing fully baked zucchini boats.