Low Carb Stuffed Zucchini Boats Recipe

a plate with two stuffed zucchini on it.

5 from 1 vote

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!

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Side Dish

Cuisine: American

Servings:

Calories: 406kcal

Author: Paige

Cost: $15-$25.00

Equipment

Baking dish, 9 x 13"
knife
large pot for boiling water
Measuring Spoons
Measuring Cups
large spoon or spatula
paper towels
cheese grater

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 350 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.

Nutrition