Ground Turkey Stuffed Zucchini Boats

Name: Ground Turkey Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 lb ground turkey; 1 small onion, diced; 2 cloves garlic, minced; 1 cup diced tomatoes (canned or fresh); 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded mozzarella cheese

Highlighted under: Comfort Delights

I love making Ground Turkey Stuffed Zucchini Boats because they are not only delicious but also a healthy meal option. Each bite is packed with flavor, and using zucchini as the vessel brings a fresh, juicy element to the dish. I enjoy how quick and easy they are to prepare; it makes for a perfect weeknight dinner when I am short on time but still want something satisfying. Plus, they look great on the plate, making them perfect for serving to guests, too!

Created by

Gwendolyn Reed

Last updated on 2026-02-24T04:57:36.099Z

When I first tried Ground Turkey Stuffed Zucchini Boats, I was pleasantly surprised by how much flavor could be packed into such a simple dish. The combination of seasoned turkey, tomatoes, and spices truly transforms the zucchini, making it a satisfying meal. I recommend using fresh herbs for extra flavor; they elevate the dish beyond expectations!

I also discovered that baking the zucchini slightly before stuffing it helps it maintain its structure and adds an extra touch of tenderness. It’s these little tricks that turn a simple recipe into something special in my kitchen.

Why You'll Love This Recipe
Lean ground turkey offers a healthier alternative to beef.
Zucchini is low in calories and high in moisture, making each bite refreshing.
Flexible recipe - perfect for using up leftover veggies and customizing to your taste!

Choosing the Right Zucchini

When selecting zucchinis for your stuffed boats, opt for medium-sized ones, about 6 to 8 inches long. They should feel firm to the touch with a glossy skin. Avoid any with blemishes or soft spots, as these may affect the texture after baking. If you find larger zucchinis, those can work too; just cut them into thirds instead of halves and be mindful of cooking time, as larger boats may need an extra 5-10 minutes in the oven to ensure tenderness.

Incorporating fresh herbs can elevate the flavor of your stuffed zucchini. I often add chopped basil or parsley directly into the turkey filling. You could substitute the Italian seasoning with a mix of dried oregano, thyme, and rosemary for a different flavor profile. Fresh herbs will not only add flavor but also a pop of color, enhancing the visual appeal of your dish.

Making the Perfect Filling

The filling mixture is key to the overall success of your dish. Make sure to cook the ground turkey thoroughly until it’s completely browned, reaching an internal temperature of 165°F (74°C) for safety. Stirring frequently will help break up any lumps and ensure even cooking. If you like a bit of heat, consider adding red pepper flakes at this stage; this small addition can provide a nice kick to the flavor profile.

To prevent a soggy bottom, be cautious with the amount of tomato added. I've learned the hard way that too many wet ingredients can cause the zucchini to become waterlogged during baking. You could drain canned tomatoes or use diced fresh tomatoes with lower moisture content. For a richer taste, consider using fire-roasted diced tomatoes, which bring an added depth to the filling.

Storage and Serving Suggestions

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheating in the oven is the best method, as it keeps the zucchini tender and the cheese bubbly. Simply preheat your oven to 350°F (175°C) and reheat for about 15-20 minutes. Microwaving is also an option, but it may result in a slightly softer texture.

To brighten your serving, consider garnishing with fresh herbs or a drizzle of balsamic reduction. These elements not only add flavor but also make the dish visually appealing. For a complete meal, pair the stuffed zucchini with a side salad or quinoa. It balances the dish while also providing additional nutrients, complementing the light, healthy nature of the zucchini boats.

Ingredients

Main Ingredients

4 medium zucchinis
1 lb ground turkey
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese

Feel free to mix in your favorite herbs or additional vegetables for extra flavor!

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them cut-side up on a baking tray.

Cook the Filling

In a skillet over medium heat, cook the diced onion and garlic until softened. Add the ground turkey and cook until browned. Stir in the diced tomatoes, Italian seasoning, salt, and pepper, and let it simmer for 5 minutes.

Stuff and Bake

Spoon the turkey mixture into each zucchini boat generously. Top with shredded mozzarella cheese. Bake in the preheated oven for 25 minutes until the zucchini is tender and the cheese is melted.

Let the zucchini boats cool for a few minutes before serving. Enjoy!

Pro Tips

For a kick, consider adding some red pepper flakes to the turkey mixture. The fresh herbs can also be substituted with dried ones if you have them on hand, just adjust the quantity accordingly.

Ingredient Substitutions

For a lower-carb version, you could substitute the ground turkey with lean ground chicken or even a plant-based meat alternative. Both options will provide a similar texture to the filling while accommodating dietary preferences. If dairy is a concern, you can switch out the mozzarella cheese for a dairy-free cheese that melts well, or just skip the cheese altogether and sprinkle nutritional yeast over the top for a cheesy flavor.

In lieu of zucchini, bell peppers, or eggplants can serve as great alternatives for stuffing. The cooking timer will vary depending on the thickness of your chosen vegetable, so keep an eye on them. Expect peppers to take roughly the same time as zucchini, while eggplants may need a few extra moments to reach optimal tenderness.

Scaling the Recipe

This recipe scales beautifully for larger gatherings. Simply multiply the number of zucchinis and adjust the filling ingredients proportionally. If you're preparing a substantial batch, consider using a large baking dish instead of a tray to accommodate all the zucchini. This setup also helps retain moisture and flavors while baking. Planning for larger quantities means you can also double down on herbs and spices, enhancing the filling's flavor complexity.

If you're planning on making this dish ahead for meal prep, you can stuff the zucchinis and freeze them before baking. Wrap the stuffed zucchinis in foil and place them in an airtight container. They’ll last in the freezer for up to three months. When ready to bake, just take them out of the freezer and place them in the oven straight from frozen, extending the baking time by about 10-15 minutes.

Questions About Recipes

→ Can I use a different type of meat?

Absolutely! Ground chicken, beef, or even plant-based meat alternatives work well.

→ How do I store leftovers?

Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I prepare these ahead of time?

Yes, you can assemble the stuffed zucchinis and store them in the fridge for up to a day before baking.

→ What can I serve with zucchini boats?

A light salad or some crusty bread pairs nicely to soak up any juices!