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Turkey Stuffed Zucchini Boats

August 12, 2014 55 Comments

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Turkey Stuffed Zucchini Boats - Clean & Delicious®
Turkey Stuffed Zucchini Boats – Clean & Delicious®

Zucchini is in full swing this time of year so I wanted to share a recipe that would show case zucchini and get us all super excited about eating it!

These turkey stuffed zucchini boats are perfect, right?

Not only do they use up a ton of zucchini but they are super family friendly (my kids love them), can be prepared ahead of time and make great leftovers.  Whats not to get excited about?

The only catch with this recipe is that it does require a bit of preparation time, but I promise you they are super easy to make, they just ask for a bit of your effort and attention.

You can easily swap out the turkey for ground beef, bison, or chicken and if you prefer a vegetarian option, quinoa or lentils could make a great stuffing as well.  So as always, make them work for you.

And most importantly, enjoy.

Turkey Stuffed Zucchini Boats - Clean & Delicious®
Print Recipe
4.82 from 60 votes

Turkey Stuffed Zucchini Boats

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: DIET, DINNER, meat + chicken
Cuisine: gluten free, Italian, low carb + keto
Servings: 8 servings
Calories: 103kcal
Author: Dani Spies

Ingredients

  • 4 medium zucchini about 2 lbs.
  • 2 tsp. extra virgin olive oil
  • 1 lb. ground turkey
  • 3 garlic cloves minced
  • 1/2 onion chopped
  • 1/2 green pepper chopped
  • 1/2 cup reserved zucchini meat from the center of zucchini
  • 1 tbsp. Italian seasoning
  • 1 cup strained tomatoes
  • 1/2 cup part skim mozzarella cheese shredded

Instructions

  • Bring a large pot of water to a boil and pre-heat oven to 350.
  • Slice zucchiniin halflength wise and use a spoon (or melon baller) to scoop out the center leaving about 1/4 inch zucchini shell all around (see video for demonstration). Be sure to save the zucchini you scooped out.
  • Place zucchini in the pop of boiling for one minute. They go in and out.
  • Heat olive oil in a large skillet over medium-high heat before adding in ground turkey. Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.
  • Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, strained tomatoes, salt, and pepper. Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.
  • Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling. Top each turkey stuffed zucchini boat with 1 tbsp. shredded mozzarella cheese.
  • Cover with aluminum foil and bake for 30 minutes or until the cheese has melted and everything has heated through. Enjoy!

Nutrition

Calories: 103kcal | Carbohydrates: 3g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 73mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 6.8mg | Calcium: 90mg | Iron: 1.1mg
Course: DIET, DINNER, meat + chicken
Cuisine: gluten free, Italian, low carb + keto

Did you make this recipe? Snap a picture and tag @CleanAndDelicious on Instagram.
I LOVE to seeing your C&D creations. ❤︎ Dani

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Reader Interactions

55 Comments

  1. Shelly

    November 3, 2016 at 7:24 pm

    5 stars
    Any chance you can add the part about putting the zucchini shells in the boiling water and for how long? I follow recipes to the “t” and this step is missing. Thank you. I found out what you were supposed to do with them in the comments but it didn’t say how long.
    Can’t wait to try them tonight.

    reply to this comment
  2. hannah

    February 12, 2017 at 4:57 pm

    5 stars
    Mine cane out very watery. I used Italian sausage instead could that be why? I also skipped the tomato part cause I forgot to buy it but it still turned out good I just had to take the extra water out of my boats

    reply to this comment
    • Dani

      February 16, 2017 at 9:25 am

      5 stars
      Hmmm, I’m not sure why that would be. Ground turkey is pretty lean so maybe it was the sausage.

      reply to this comment
    • Jessie V

      May 16, 2017 at 12:20 pm

      5 stars
      The extra water comes from the vegetables (mostly the zucchini). You can drain the excess after cooking and before stuffing the boats. When you bake them the boats will release more water. Carefully tip each boat to the side and drain each one.

      reply to this comment
  3. Marwa

    April 18, 2017 at 5:16 pm

    5 stars
    can we freeze zucchini boats?

    reply to this comment
    • Dani

      April 24, 2017 at 7:20 am

      5 stars
      I haven’t tried it yet, but my guess is that you can!

      reply to this comment
  4. Randi NW

    April 30, 2017 at 12:35 pm

    5 stars
    What can you serve as sides with these?

    reply to this comment
    • Dani

      May 1, 2017 at 12:54 pm

      5 stars
      I love a simple green salad with lots of crunchy veggies!

      reply to this comment
  5. debbie Fremming

    June 23, 2017 at 10:11 pm

    5 stars
    Thanks for the great ideas. My zucchini plant got alway from me while I was out of town so now I’m looking for a good option to use up a couple of them. I also have tomatoes and bell peppers in my garden but will probably use a canned tomato product for less watery consistancy. Spaghetti sauce over the top and a different cheese would work also. I want the zucchini al dente but don’t want the extra water so will probably par boil as suggested.

    reply to this comment
    • Dani

      June 28, 2017 at 10:07 am

      5 stars
      Sounds good!! Enjoy them:)

      reply to this comment
  6. Layla

    August 4, 2017 at 2:55 am

    5 stars
    How long do these keep in the fridge for (cooked)?
    P.S
    All the recipes I’ve tried are amazing !!! 🙂

    reply to this comment
  7. Jill

    August 4, 2017 at 9:28 pm

    5 stars
    Loved this recipe! I have made it twice and everyone loved it including my husband who doesn’t normally enjoy many veggies. Thank you so much for this recipe! It’s perfect for my low carb way of life! I also love watching your videos!

    reply to this comment
    • Dani

      August 10, 2017 at 7:54 am

      5 stars
      Awesome!! So glad to hear how much you loved this recipe. This is a staple in our house, especially when zucchini is in season!!

      reply to this comment
  8. DLo

    August 10, 2017 at 11:49 am

    5 stars
    Very good. My partner loved this. Even hustled all of our leftovers for his lunch at work.

    reply to this comment
    • Dani

      August 10, 2017 at 1:47 pm

      5 stars
      LOL! Love that you all enjoyed it so much. Thanks for taking the time to let me know:)

      reply to this comment
  9. Linda

    August 21, 2017 at 8:17 pm

    5 stars
    At what oven temp. ?

    reply to this comment
    • Dani

      September 7, 2017 at 9:20 am

      5 stars
      350 degrees Farhenheit

      reply to this comment
  10. Robin

    September 16, 2018 at 5:55 pm

    5 stars
    Super yummy!!!!!

    reply to this comment
  11. Karen Berry

    August 12, 2019 at 5:57 pm

    Did you leave the seeds in the zucchini meat that you scooped out?

    reply to this comment
    • Dani

      August 15, 2019 at 8:28 pm

      yes! I did 🙂

      reply to this comment
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Hi, I’m Dani. I'm a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I'll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Learn more about me.

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