Low Carb Stuffed Zucchini Boats Recipe
If you're looking for healthy and delicious keto recipes, this is a big favorite. These Low Carb Stuffed Zucchini Boats Recipe have been in my repertoire for years, they are excellent.
Why You'll Love This Recipe
I've been making this delicious stuffed zucchini recipe for years, and it turns out wonderful every time.
So if you've got lots of zucchini at your house, this is a recipe you'll want to hang onto, and customize it to your own tastes. Like things spicier? Just add more pepper flakes. Prefer lean ground beef instead of turkey? No problem.
Here's some good reasons to make this beauty:
There are a few steps to this recipe, but don't let that stop you. Everything is totally do-able and made with simple ingredients for a great family meal.
Once you get the hang of the first step of removing the seeds to make hollow zucchini boats, you're home free. The rest is just a thick meat sauce.
People on a keto diet seem to like this zucchini recipe (said the person who's never been on a keto diet.) I'm not a dietitian, but I suppose you could call these "keto zucchini boats".
These hold up well in the refrigerator for 2-3 days. Great way to pack a lunch or re-heat the next day for the dinner table.
For the full recipe and list of instructions, please scroll down to the recipe card.
Ground Turkey: Organic and lean if you can.
Zucchini: Go for large zucchini which is easier to cut, scoop & fill.
Onion: Just half of a regular yellow onion, chopped fine.
Garlic: For depth of flavor.
Italian Parsley: Also known as the world's most versatile fresh herb.
Cheese: Monterey Jack for its melty cheese quality.
Tomatoes: Diced tomatoes in their juice.
Tomato Paste: Gotta have this so the meat mixture stays put.
Parmesan Cheese: For that extra deep flavor.
Seasonings: Olive oil, black pepper, kosher salt, red pepper flakes.
Step-By Step Instructions
To prep the zucchini's for stuffing, here's all you do:
Trim the ends off each zucchini (better wash them first).
Boil the zucchini in a large soup pot of salted water for 5 minutes.
Cool for about 10 minutes or more, then slice in half lengthwise.
Scoop the inside seed portion out using a spoon starting in the top center and working your way down. You'll find that it pulls right out.
Save the inside of one zucchini though, to chop it finely and include in the meat mixture. Toss the rest.
Next, smear a little olive oil or cooking spray on the bottom of a 9 x 13" baking dish and add the prepped zucchinis.
Set these aside until they're ready to fill. Blot the insides with a paper towel just before filling in case any water accumulates.
Next, chop half of a yellow onion and add it to a large skillet with a little olive oil and a pinch of salt over medium heat until the onions sweat and soften, about 3-4 minutes.
Cooking a little of the zucchini flesh inside the meat mixture keeps it moist and delicious. Now add the ground turkey and cook until no longer pink, then add in the tomatoes, tomato paste, the reserved zucchini flesh, the garlic, seasonings and water.
This is what the cooked meat mixture looks like fully cooked. You can see it's not saucy, in fact, it's rather thick which is exactly what we're going for.
Stir in the Parmesan cheese and now we're ready to fill!
Next, divide the meat mixture into the zucchini boats.
This doesn't have to look perfect! Sprinkle the cheese and more parsley over the top, then bake.
The zucchini boats are done when heated through and the cheese has melted, about 25-30 minutes.
Tips and Possible Variations
This recipe is easy enough to make, and the best part is the leftovers are great for lunch or dinner the next day. A very good meal prep recipe.
Let the whole zucchinis cool for at least 10 minutes out of the boiling water bath before you attempt to scoop out the middles.
Be sure to also blot the inside of the scooped-out zucchinis with a paper towel before you begin to fill them, as they'll start to pool on the bottom with excess water.
Can I make this Zucchini Boat Recipe in advance?
Yes! You can assemble this the day before you plan to eat it. Cover it tightly and keep it refrigerated, then when you're ready to bake it, let it get to room temperature for 15-30 minutes to take the chill off, then bake as directed.
How do I store leftovers?
It's best to use an airtight container. This recipe will be fine for 2-3 days in the refrigerator.
Can I use other meats instead of ground turkey?
Yes! These zucchini boats are great with lean ground beef, Italian sausage or ground chicken, or plant-based substitutes.
Low Carb Stuffed Zucchini Boats Recipe
This low carb stuffed zucchini boats recipe is an all-time favorite, stuffed with saucy ground turkey, this zucchini recipe is the best!
Course: Dinner
Total Time: 1 hour
Servings: 6
Ingredients
▢ 6 Zucchini, ends trimmed
▢ 1½ tablespoons Olive Oil
▢ ½ Onion, yellow, chopped finely
▢ 1 – 1¼ pounds Ground Turkey
▢ 2 Garlic Cloves, crushed
▢ 1 14.5 ounce can Petite Diced Tomatoes, not drained
▢ 2 tablespoons Tomato Paste
▢ ½ cup Water
▢ ¼ teaspoon Red Pepper flakes
▢ ½ teaspoon Kosher Salt
▢ ¼ teaspoon Black pepper, freshly ground
▢ 1 Inside of one zucchini after scooping See Tips
▢ ½ cup Parmesan Cheese, grated
▢ 1½ cups Jack Cheese, grated
▢ 3 tablespoons Italian Parsley, chopped finely
Instructions
Pre-heat oven to 350F. Use a 9 x 13" baking dish with cooking spray or a little olive oil smeared on the bottom to prevent sticking.
Trim both ends of each zucchini.
Fill a large pot with water and add a tablespoon of salt. Bring the water to a boil, then add the whole zucchini's and let them cook for 5 minutes. Remove from the pot and set on a clean dish towel.
Let them cool for a few minutes, then cut them in half lengthwise, and scoop out the inside middle line of seeds with a spoon. Set aside the insides of one of the zucchinis and chop it finely. (You'll add it to the turkey meat in a minute)
Set the zucchini boats inside the prepared baking dish while you make the turkey filling.
In a large skillet, add the olive oil and chopped onion and a pinch of salt. Cook on medium heat until the onions are soft and starting to brown on the edges, about 4-5 minutes.
Add the ground turkey and cook it until no longer pink on medium heat, breaking it apart into small chunks with a wooden spoon or spatula. Add in the garlic cloves, the can of tomatoes, tomato paste, the water, the red pepper flakes, salt and pepper. Add in the reserved chopped inside of one zucchini to the mixture also, and stir to combine.
Simmer on medium heat, stirring occasionally for 10-12 minutes until the moisture has evaporated (the mixture should be stiff and not saucy). Remove from the heat, let it cool for 10 minutes, then stir in the Parmesan cheese & half the chopped parsley and mix to combine.
Dry the insides of the zucchini boats with a paper towel, then divide the turkey mixture among the 12 zucchini boats. Top the boats with the grated jack cheese and the rest of the chopped parsley.
Bake for 25-30 minutes at 350F degrees.
Notes
After you’ve boiled the zucchini to partially cook them before filling, cut them in half length-wise, and scoop out the inside line of seeds to make a “boat”. Set aside the inside flesh of one the zucchinis, chop it finely, and add it to the turkey mixture before cooking.
Use other flavors of cheese if you’d like, such as pepper jack or cheddar.
Use other proteins such as ground chicken, beef or plant-based options.
