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Easy Cheesy Baked Zucchini Boats with Ground Turkey

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These cheesy baked zucchini boats with ground turkey are a quick and easy weeknight dinner that feels indulgent but is actually healthy. The zucchini stays firm and tender, the filling is juicy and flavorful, and the melted cheese on top is irresistible.

Ingredients

Scale
  • 4 medium zucchini, halved lengthwise
  • 1 lb ground turkey (93/7 lean)
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • 1/4 cup grated Parmesan cheese
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil, plus extra for brushing
  • Fresh parsley or basil for garnish (optional)
  • 1/2 cup marinara sauce for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Wash and dry 4 medium zucchini. Trim off the ends, then cut each one in half lengthwise. Use a small spoon or melon baller to scoop out the centers, leaving about a 1/4-inch border on the sides and bottom.
  3. Sprinkle the cut sides lightly with salt and place them cut-side down on a paper towel-lined plate. Let them sit for 10 minutes. After 10 minutes, pat them dry with another paper towel.
  4. Brush the zucchini boats lightly with olive oil and arrange them cut-side up on the prepared baking sheet. Bake for 8 minutes. Remove from the oven and set aside.
  5. While the zucchini is pre-baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1/2 finely diced yellow onion and cook for 3-4 minutes, until translucent and starting to brown. Add 3 minced garlic cloves and cook for 30 seconds, until fragrant.
  6. Add 1 lb of ground turkey and break it apart with a wooden spoon. Cook for 6-8 minutes, until browned and cooked through. Drain any excess fat if needed.
  7. Reduce the heat to low. Stir in 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes (if using), and salt and black pepper to taste. Cook for 1 minute, stirring constantly. Remove from heat and let cool slightly.
  8. In a mixing bowl, combine the cooked turkey mixture with 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Stir until everything is evenly distributed.
  9. Spoon the filling into the pre-baked zucchini boats, pressing gently to pack it in. Sprinkle a little extra mozzarella over each boat.
  10. Return the baking sheet to the oven and bake for 15-18 minutes, until the cheese is melted, golden, and bubbling. If you want extra browning, switch the oven to broil for the last 1-2 minutes.
  11. Let the zucchini boats rest on the baking sheet for 5 minutes before serving. Garnish with fresh parsley or basil if you like, and serve with warm marinara sauce on the side for dipping.

Notes

Don’t skip the salting and pre-baking steps—they prevent the zucchini from getting watery. The filling can be made a day ahead and stored in the fridge. For extra browning, broil for the last 1-2 minutes but watch closely.

Nutrition

Keywords: zucchini boats, ground turkey, cheesy, baked, healthy, weeknight dinner, low-carb, gluten-free

Find it online: https://breezybake.com/easy-cheesy-baked-zucchini-boats-with-ground-turkey/