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

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
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.)
In a large skillet over medium heat, cook the ground turkey, breaking it into small pieces, until no longer pink.
Add the chopped onion and minced garlic to the skillet. Cook, stirring often, until the onion becomes translucent, about 3–4 minutes.
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.
Remove the skillet from the heat. Taste the filling and adjust seasoning with additional salt and pepper if needed.
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.
Sprinkle the tops with shredded mozzarella cheese.
Bake for 25–30 minutes, or until the zucchinis are tender when pierced with a fork and the cheese is melted and lightly golden.
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