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Turkey Parm Zucchini Boats
These flavorful, healthy turkey parm zucchini boats consist of minimal ingredients & super simple to create. A delicious, comforting meal that will soon become one of your family favorites. (kid-approved too!)
Loaded with nutritious protein, veggies, & topped with scrumptious cheese; what’s not to love? These stuffed boats will leave you feeling nourished, satisfied, & full of energy. A well-balanced meal that doesn’t skimp on flavor! Plus, you get to sneak in pizza & pasta vibes; which are pretty high on my favorite foods list.
Feel free to get fancy with this recipe & create your own unique spin. You’re more than welcome to add additional veggies or spices. Also, you can easily swap out the turkey for extra lean ground beef or chicken. If you prefer, try out a vegetarian option, using quinoa, tempeh, or lentils that will make a great stuffing for your boats. Have fun & get creative; a great way to personalize the meal that works best for you & your family’s tastes.
Perfect for meal prep & leftovers:
This recipe is great for meal prep because you can easily store your stuffed zucchini boats in the refrigerator. Let the boats cool to room temperature then store them in an airtight container, in the fridge, for up to 5 days. When you are ready to enjoy, you can either reheat them in the oven at 350 degrees for 5-10 minutes or simply pop them into the microwave for 1-2 minutes.
Turkey Parm Zucchini Boats
These flavorful, healthy turkey parm zucchini boats consist of minimal ingredients & super simple to create. A delicious, comforting meal that will soon become one of your family favorites. (kid-approved too!)
Ingredients
- 4 large zucchinis
- 1 lb lean ground turkey
- 1 tbsp olive oil
- 1 clove garlic (finely minced)
- 1/2 medium yellow onion - optional (diced)
- 1 cup sugar-free marinara sauce
- 1 1/2 cups shredded skim mozzarella cheese
- 1/2 cup grated parmesan cheese
- Italian seasoning
- salt & ground black pepper (to taste)
Instructions
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper & set aside.
- Place a large nonstick skillet over medium-high heat. Add the onion & ground turkey into the skillet. Season with salt, pepper, & Italian seasoning. (we omitted salt & onion) Cook for 8 to 10 mins, breaking apart with a wooden spoon or spatula while it cooks. Add the marinara sauce. Cook 2-3 additional mins.
- Meanwhile, as the turkey cooks cut the zucchini into halves lengthwise & gently scrape out seeds, leaving about ¼ inch thick zucchini boat. To easily remove the center of zucchini, use the tip of a small spoon or you can use a melon baller. Pat insides of cut portion dry with paper towels. Align on prepared baking sheet.
- In a bowl, stir together olive oil & garlic then brush lightly over the tops of zucchini.
- Spoon the turkey mixture into the zucchini boats, leaving a small rim near the edges uncoated.
- Sprinkle each boat evenly with mozzarella cheese then with parmesan cheese.
- Bake in preheated oven 12 – 18 mins (bake time will vary depending on how thick your zucchini are & how crisp/tender you want them. You want the zucchini to be tender so that it’s pleasant to chew but not so mushy that it falls apart.)
- Remove from oven, serve warm, & enjoy!
Nutrition
Calories: 304kcalCarbohydrates: 16gProtein: 37gFat: 8gSaturated Fat: 2gCholesterol: 79mgSodium: 344mgFiber: 5gSugar: 4gCalcium: 127mg
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