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Home » Main Dish » Italian Stuffed Zucchini Boats

Italian Stuffed Zucchini Boats

By Valerie · April 18, 2017 · Updated May 27, 2020 155 Comments

MD Main Dish
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This low-carb, Italian-inspired dish has so much going for it! Italian Stuffed Zucchini Boats include lean ground turkey, fresh veggies, and is topped with cheese and toasted bread crumbs. Less guilt but tons of flavor.

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An Italian Stuffed Zucchini Boat on a white serving plate with rice.

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 light 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.

Zucchini Boats in a casserole dish.

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!

 Zucchini boats in a casserole dish.

Take a look at the quick how-to video below for my tips on how to cleanly and easily scoop the zucchini and prepare the filling.

ITALIAN STUFFED ZUCCHINI BOATS


Zucchini Boats in a casserole dish.

Another great aspect of this recipe – there’s really no need to prepare a separate veggie side dish. By all means, you can, but this dish is a vegetable and entree all in one. Add a simple side like rice and a glass of big, bold red wine and I’m a happy girl.

Zucchini boats in a casserole dish.

A vertical two image collage of Italian Stuffed Zucchini Boats in a casserole dish and on a white serving plate with overlay text.

If you like these, you’re going to love my Taco Stuffed Zucchini Boats!

A spatula scoops up a zucchini boat from a casserole dish.

Italian Stuffed Zucchini Boats

This low-carb, Italian-inspired dish has so much going for it! Italian Stuffed Zucchini Boats include lean ground turkey, fresh veggies, and is topped with cheese and toasted bread crumbs. Less guilt but tons of flavor


4.11 from 56 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Servings: 6
Calories: 301kcal
Author: Valerie Brunmeier

Ingredients

  • 3 medium uniformly-sized zucchini
  • 1 (24 to 26 ounce) jar tomato basil marinara, divided
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey or beef
  • 1/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/3 cup chopped red bell pepper
  • 1/2 cup chopped brown button mushrooms
  • 1/4 cup chopped fresh Italian parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Fresh ground black pepper to taste
  • 1/4 teaspoon crushed red pepper or to taste
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/4 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" baking dish and add about 1" 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" 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

My tip for scraping out zucchini flesh. Use a sharp knife to lightly score the zucchini to outline the area you want to scoop out being very careful not to cut through. You just want an outline. Use the tip of a spoon to scrape the flesh out and on to a cutting board.

Nutrition

Calories: 301kcal | Carbohydrates: 11g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 527mg | Fiber: 4g | Sugar: 4g
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Reader Interactions

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  1. Mary Cascio says

    November 15, 2020 at 6:18 pm

    5 stars
    This recipe is outstanding for it’s simplicity as well as being delicious. I’ve made this a few times & it’s always a hit. My hint for removing the zucchini is a melon baller. And the last time I made this dish I used canned stewed tomatoes instead of pasta sauce. Now I don’t know which way I like it more.

    Reply
  2. Carmen says

    August 30, 2020 at 4:02 pm

    Recipe is a hit!! Helpful hint: I use a grapefruit spoon to scoop out zucchini flesh!😊

    Reply
  3. LauraLala Thomson says

    August 22, 2020 at 1:52 pm

    5 stars
    Ooooh my gosh! This was sooooooo delicious!

    Reply
  4. Carisa Hetzler says

    August 20, 2020 at 9:30 pm

    5 stars
    Loved it! used ground sausage and added fresh basil. even the kids ate it!

    Reply
  5. Jill Rogney says

    August 17, 2020 at 10:59 am

    5 stars
    This was great!

    Reply
  6. Lori Engdall says

    August 13, 2020 at 5:59 pm

    My husband went crazy over this recipe! I made it on Tuesday and had to make it again on Thursday. We used spaghetti squash. Delicious!

    Reply
  7. Ginny Marcellino Hogan says

    July 31, 2020 at 5:46 pm

    Absolutely delicious!! Used fresh sliced mozzarella.

    Reply
    • Ginny Marcellino Hogan says

      July 31, 2020 at 5:54 pm

      Also used all fresh herbs…

      Reply
  8. Mary Bettencourt Brymer says

    July 20, 2020 at 11:03 am

    5 stars
    I noticed my last comment did not have the rating~ this is also a 10* recipe~

    Reply
  9. Mary says

    July 20, 2020 at 10:38 am

    I 💗💗💗 your recipes~ the Zucchini boat recipe came out perfect~ I always did my differently, but now this is my new favorite ~

    Reply
  10. Sal Cannizzo says

    July 15, 2020 at 9:46 am

    5 stars
    outstanding !!!!!!!!!!!!!!

    Reply
  11. Mary says

    June 29, 2020 at 9:00 pm

    5 stars
    Delicious & simple to make. Definitely keeping this in my dinner rotation. I had a little extra filling left over & made stuffed baked potatoes the next day. My helpful hint suggestion for scooping out the zucchini to make the boats; a melon baller! Worked great.

    Reply
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