Baked Turkey Zucchini Boats
Baked Turkey Zucchini Boats are one of those light but filling meals that strike the perfect balance between comfort food and healthy dinner. With lean ground turkey, gooey mozzarella, and a tangy marinara sauce all nestled into tender zucchini, this dish is simple, satisfying, and weeknight-approved.
What I love most is how these zucchini boats skip the carbs but not the flavor. They bake up tender and cheesy in just one dish with barely any cleanup. It’s the kind of meal you can prep ahead or throw together on a whim, and it always gets devoured. You don’t even miss the pasta!
Ingredients
- Zucchinis – Halved lengthwise and seeds scooped out. Try to choose zucchinis that are similar in size so they cook evenly.
- Ground turkey – Lean or extra lean both work.
- Onion – White or yellow onion adds the right amount of sweetness.
- Garlic powder – Just the right hit of flavor.
- Dried basil – Or swap in Italian seasoning.
- Marinara sauce – Use your favorite store-bought or homemade.
- Mozzarella cheese – For the gooey finish.
- Salt
- Pepper
How To Make Baked Turkey Zucchini Boats
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper so cleanup is quick and easy. Wash and dry your zucchinis, then slice each one in half lengthwise. I like using a melon baller here because it makes scooping out the centers super quick and keeps the boats neat, way easier than using a regular spoon. Just be sure to leave about a ¼-inch border so they stay sturdy during baking. Arrange the hollowed zucchinis cut side up in your prepared dish.
Next, heat a nonstick skillet over medium and cook the ground turkey with the chopped onion for 6 to 8 minutes, breaking it up as it cooks. A meat masher makes this part effortless as it breaks the turkey into nice, even crumbles without wearing out your wrist, and honestly, once you try it, you won’t go back.
Once the meat is no longer pink and the onion is soft, season with garlic powder, dried basil, salt, and pepper. Stir in the marinara sauce and let the mixture simmer for another 1 to 2 minutes until warmed through.
Scoop the turkey filling evenly into the zucchini boats. I like using a cookie scoop for this step—it helps portion the filling cleanly and evenly, plus it keeps your hands (and the pan) way less messy. Sprinkle the mozzarella cheese generously over the tops of each filled zucchini.
Bake uncovered for about 20 minutes, or until the cheese is melted and bubbly and the zucchini is tender but still holding its shape. Let them rest for a few minutes before serving so they’re easier to handle and not scorching hot.
Chef Jenn’s Tips
- Try to find medium zucchini that aren’t too thin so they hold the filling well.
- For added flavor, stir a little crushed red pepper or Italian seasoning into the marinara sauce.
- You can prep everything ahead, store it in the fridge, and just pop it in the oven when ready to eat.
- Swap ground turkey for ground chicken, beef, or even lentils if you’re going meatless.
Recommended
Make It A Meal
Serve your zucchini boats with a side salad, some garlic bread (if carbs aren’t an issue), or roasted veggies like broccoli or cauliflower. A drizzle of balsamic glaze or a squeeze of lemon adds a nice finishing touch.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. You can also freeze individual portions—just wrap them well and thaw overnight in the fridge before baking or microwaving.
Baked Turkey Zucchini Boats
Equipment
Ingredients
- 2 medium zucchinis halved and seeds scooped out
- 1/2 pound ground turkey
- 1/4 cup onion chopped
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 cup marinara sauce
- 1/2 cup mozzarella shredded
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
- Halve the zucchinis lengthwise and scoop out the seeds to form shallow boats. Place cut side up in the baking dish.
- In a skillet over medium heat, cook the ground turkey and onion for 6 to 8 minutes until browned and fully cooked. Season with garlic powder, dried basil, salt, and pepper. Stir in the marinara sauce and cook for 1 to 2 minutes more.
- Fill each zucchini half with the turkey mixture and top with shredded mozzarella cheese.
- Bake uncovered for 20 minutes until the cheese is melted and bubbly and the zucchini is fork-tender.
- Let rest for 2 to 3 minutes before serving.
Notes
Chef Jenn’s Tips
- Try to find medium zucchini that aren’t too thin so they hold the filling well.
- For added flavor, stir a little crushed red pepper or Italian seasoning into the marinara sauce.
- You can prep everything ahead, store it in the fridge, and just pop it in the oven when ready to eat.
- Swap ground turkey for ground chicken, beef, or even lentils if you’re going meatless.
