This low-carb, Italian-inspired dish has so much going for it! The filling for these Italian Stuffed Zucchini Boats has lean ground turkey and fresh veggies, all topped with melted cheese and toasted bread crumbs. Less guilt but tons of flavor.
This post may contain affiliate links. Please read our disclosure policy.
These Italian Stuffed Zucchini Boats have changed my feelings when it comes to Italian food. And, I have some pretty serious feelings on the subject. That’s kind of a big deal, isn’t it?
When I crave Italian I immediately think of rigatoni, spaghetti, penne, or how about ravioli in a tomato cream sauce sprinkled with plenty of fresh basil and shaved Parmesan. I mean, come on!
I never thought I could get the same level of serious contentment and satisfaction with a dish that doesn’t involve pasta.
That changed when I tried stuffing zucchini with a delicious mixture of lean ground turkey, onion, garlic, red bell pepper, cremini mushrooms, all simmered with a simple jarred marinara. Okay, so there is cheese on top, but I went with part-skim mozzarella and just enough Parmesan to add a sharp, salty bite.
Loaded with nutrition and all in all, pretty darn good for ya!
Be sure to watch the quick how-to video in the recipe card below for my tips on how to cleanly and easily scoop the zucchini and prepare the filling.
Another great aspect of this tasty stuffed zucchini – there’s really no need to prepare a separate veggie side dish. By all means, you can, but this dish is a vegetable and entrée all in one. Add a simple side like rice and a glass of big, bold red wine and I’m a happy girl.
If you like these, you’re going to love my Taco Stuffed Zucchini Boats!
Italian Stuffed Zucchini Boats
Video
Ingredients
- 3 medium, uniformly-sized zucchini
- 24 to 26 ounce jar tomato basil marinara, divided
- 1 tablespoon olive oil
- 1 pound lean ground turkey or beef
- ⅓ cup diced onion
- 1 teaspoon minced garlic
- ⅓ cup chopped red bell pepper
- ½ cup chopped brown button (cremini) mushrooms
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- freshly ground black pepper, to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 ½ cups shredded part-skim mozzarella cheese
- ¼ cup shaved or shredded Parmesan
- 2 tablespoons Italian style panko bread crumbs
Instructions
- Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
- Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13- x 9-inch baking dish and add about 1-inch of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
- Meanwhile, add olive oil to a 12-inch skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
- Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
- Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
- Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
- Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This was delicious, healthy and perfect for a cold winter night!
This is a great, healthy idea (until you add the jarred sauce..) I will make a version of this tonight using up extra zucchini, thanks for the idea!
Thanks for sharing! I have made this countless times as is and it is so easy and and delicious. I now add a few chopped garlic cloves to the filling and if I have it, I like to sprinkle with fresh basil. YUM!!!!!
This was awesome. Tripled the recipe for 4 adults and not one boat was left. Thank you for a great recipe. My 2 1/2 year old grandson loved it.
I am always so thrilled to hear about little ones enjoying this recipe. Thanks so much, Angela!
Can you’ve do these on the grill?
I’ve never tried grilling them, Gina, so I’m afraid I can’t say for sure how that would work out.
Waiting for these to come out of the oven as we speak.. Just a little tip for hollowing them out. I have the metal measuring spoons and my tablespoon works perfect. Takes out the right amount without over doing it! Thanks for sharing this recipe. If a watch pot never boils then Ill never get to try mine.?
Thanks for the great tip, Debbie. Hope you love them!
This is a easy to follow, and simply delicious recipe! We made it last summer, and it is one of our all time favorites. Thank you for the wonderful recipe and intricate directions….if you have NOT tried this, do yourself a favor and make it tonight!!!
Omg! I stumbled upon this recipe and couldn’t be happier with it! It is so yummy and filling. Wow! Thank you for posting. This is a keeper for sure!
Try Italian chicken sausage without the casings. It is healthier than ground beef and better flavor than ground turkey. We love it better.
I loved it… I just used some white wine while cooking the ground chicken and onions. I will definitely will be making it again and again. So yummy.?
These are delicious! I sent the recipe to all my friends. The calorie content says 310, is that for one? The serving size says, as served?
Glad I read these comments before I try the recipe tonight! I love Italian sausage so am going to do a mix of ground beef AND Italian sausage. Can’t wait to see how it comes out! 🙂