Stuffed Zucchini Boats

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These Stuffed Zucchini Boats are a light, flavorful way to turn fresh zucchini into a hearty main dish. Tender zucchini halves are filled with a savory ground turkey, tomato, and corn mixture, then topped with melty mozzarella for a comforting, veggie-forward meal that feels just as satisfying as classic comfort food without the heaviness.

Ingredients

  • 4 medium zucchinis
  • 1 pound ground turkey
  • 1 cup diced tomatoes (canned or fresh)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup corn (fresh, canned, or frozen and thawed)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika (sweet or smoked)
  • Salt and black pepper, to taste
  • 1/2 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish
  • Olive oil or cooking spray (for greasing the baking dish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
  2. Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to form shallow “boats,” leaving a sturdy shell. Set aside. (Optional: chop some of the scooped zucchini and reserve to add to the filling.)
  3. In a large skillet over medium heat, cook the ground turkey, breaking it into small pieces, until no longer pink.
  4. Add the chopped onion and minced garlic to the skillet. Cook, stirring often, until the onion becomes translucent, about 3–4 minutes.
  5. Stir in the diced tomatoes, corn, Italian seasoning, paprika, salt, and pepper. If using, add some of the chopped zucchini flesh back into the mixture. Cook for another 5 minutes to let the flavors meld and any excess liquid reduce slightly.
  6. Remove the skillet from the heat. Taste the filling and adjust seasoning with additional salt and pepper if needed.
  7. Arrange the zucchini boats in the prepared baking dish, cut side up. Spoon the turkey mixture evenly into each boat, packing it gently to fill.
  8. Sprinkle the tops with shredded mozzarella cheese.
  9. Bake for 25–30 minutes, or until the zucchinis are tender when pierced with a fork and the cheese is melted and lightly golden.
  10. Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley and serve warm.

Variation

  1. Mexican-Style Zucchini Boats: Swap Italian seasoning for 1–2 teaspoons taco seasoning, use black beans instead of or in addition to corn, and top with cheddar or pepper jack cheese. Serve with salsa and sour cream.
  2. Mediterranean Zucchini Boats: Use ground chicken or turkey, add chopped olives and a sprinkle of oregano, and top with crumbled feta instead of mozzarella.
  3. Vegetarian Zucchini Boats: Replace the ground turkey with a mix of cooked lentils or black beans and extra veggies (like bell peppers and mushrooms) for a hearty meatless option.

Cooking Notes

  1. If your zucchini boats are very thick, you can pre-bake the empty shells for 5–10 minutes before stuffing to ensure they become fully tender.
  2. Ground turkey is lean, so avoid overcooking it in the skillet to keep the filling moist; it will continue cooking in the oven.
  3. For extra color and flavor, broil the stuffed zucchinis for 1–2 minutes at the end of baking to lightly brown the cheese watch closely so it doesn’t burn.

Serving Suggestions

  1. Serve with a simple side salad or mixed greens dressed with lemon vinaigrette for a fresh, light pairing.
  2. Add a side of garlic bread, quinoa, or brown rice if you’d like to make the meal more filling.
  3. Top with a dollop of plain Greek yogurt, a drizzle of pesto, or a sprinkle of grated Parmesan for extra richness at the table.

Tips

  • Use a small spoon or melon baller to scoop out the zucchini centers neatly and evenly.
  • Pat the inside of the zucchini boats dry with a paper towel if they release a lot of moisture before filling.
  • Shred your own mozzarella from a block for the best melt and flavor pre-shredded cheese often contains anti-caking agents that affect texture.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutritional Information (Per Serving)

  • Calories: 320 kcal (approx.)
  • Protein: 28 g (approx.)
  • Sodium: 480 mg (approx.)

Frequently Asked Questions

  1. Can I make these ahead of time?
    Yes. You can prepare the filling and zucchini boats, assemble them, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 extra minutes if baking from cold.
  2. Can I freeze stuffed zucchini boats?
    For best texture, freeze just the cooked filling and stuff fresh zucchinis when ready to bake. Freezing whole stuffed zucchinis can make them watery when thawed.
  3. Can I use a different meat?
    Absolutely. Ground chicken, lean ground beef, or Italian turkey sausage all work well with the same basic method.
  4. How do I know when the zucchinis are done?
    They should be easily pierced with a fork but still hold their shape. If they’re still firm after 25–30 minutes, continue baking and check every 5 minutes.

Conclusion

Stuffed Zucchini Boats are a delicious way to pack lean protein and plenty of veggies into one satisfying dish. Juicy ground turkey, sweet corn, and tomatoes nestled in tender zucchini and finished with bubbly mozzarella create a balanced dinner that feels indulgent yet refreshingly light perfect for busy weeknights or meal prep.

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Stuffed Zucchini Boats

  • Author: Avery
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if all ingredients are certified gluten-free)
Print Recipe

Description

These Stuffed Zucchini Boats are a light, flavorful way to turn fresh zucchini into a hearty main dish. Tender zucchini halves are filled with a savory ground turkey, tomato, and corn mixture, then topped with melty mozzarella for a comforting, veggie-forward meal that feels just as satisfying as classic comfort food without the heaviness.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 pound ground turkey
  • 1 cup diced tomatoes (canned or fresh)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup corn (fresh, canned, or frozen and thawed)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika (sweet or smoked)
  • Salt and black pepper, to taste
  • 1/2 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish
  • Olive oil or cooking spray (for greasing the baking dish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
  2. Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to form shallow “boats,” leaving a sturdy shell. Set aside. (Optional: chop some of the scooped zucchini and reserve to add to the filling.)
  3. In a large skillet over medium heat, cook the ground turkey, breaking it into small pieces, until no longer pink.
  4. Add the chopped onion and minced garlic to the skillet. Cook, stirring often, until the onion becomes translucent, about 3–4 minutes.
  5. Stir in the diced tomatoes, corn, Italian seasoning, paprika, salt, and pepper. If using, add some of the chopped zucchini flesh back into the mixture. Cook for another 5 minutes to let the flavors meld and any excess liquid reduce slightly.
  6. Remove the skillet from the heat. Taste the filling and adjust seasoning with additional salt and pepper if needed.
  7. Arrange the zucchini boats in the prepared baking dish, cut side up. Spoon the turkey mixture evenly into each boat, packing it gently to fill.
  8. Sprinkle the tops with shredded mozzarella cheese.
  9. Bake for 25–30 minutes, or until the zucchinis are tender when pierced with a fork and the cheese is melted and lightly golden.
  10. Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley and serve warm.

Notes

  • Choose zucchinis that are similar in size so they cook evenly and finish at the same time.
  • If your zucchinis are very large, you may need a bit more filling or you can add extra veggies like bell pepper or mushrooms to stretch it.
  • Avoid overcooking; the zucchini should be tender but still hold its shape when you transfer it to plates.
  • If there’s excess liquid in the skillet after cooking the filling, simmer for a few extra minutes to reduce so your boats don’t become watery.
  • You can assemble the stuffed zucchinis a few hours in advance and keep them covered in the fridge; just add a few extra minutes to the baking time.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American-Inspired

Nutrition

  • Serving Size: 1 stuffed zucchini (2 halves) per serving (approx.)
  • Calories: 320 kcal (approx.)
  • Sugar: 7 g (approx.)
  • Sodium: 480 mg (approx., varies with salt and canned ingredients)
  • Fat: 15 g (approx.)
  • Saturated Fat: 5 g (approx.)
  • Unsaturated Fat: 9 g (approx.)
  • Trans Fat: 0 g (approx., depends on turkey)
  • Carbohydrates: 20 g (approx.)
  • Fiber: 4 g (approx.)
  • Protein: 28 g (approx.)
  • Cholesterol: 85 mg (approx.)

Keywords: stuffed zucchini boats, ground turkey stuffed zucchini, healthy zucchini dinner, low-carb stuffed zucchini, baked zucchini boats

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