Description
These Ground Turkey Zucchini Boats are a wholesome, protein-packed dinner that transforms fresh zucchini into a vessel for savory goodness. Filled with a mixture of lean turkey, aromatics, and the scooped-out zucchini flesh itself, nothing goes to waste in this smart recipe. With a Parmesan-infused filling and a seasoned breadcrumb topping, this dish is hearty, healthy, and perfect for a family meal.
Ingredients
The Boats & Base
- 4 medium zucchini (6–7 oz each)
- 1 cup chicken broth (for the baking dish)
- 2 tablespoons whole wheat seasoned breadcrumbs (for topping)
The Filling
- 1.3 lbs (approx. 20 oz) lean ground turkey
- 1 teaspoon butter
- 1/2 small onion, finely diced
- 1 shallot, minced
- 3 cloves garlic, crushed or minced
- 1 teaspoon lemon juice
- 1 large egg white
- 1/4 cup grated Parmesan cheese
Seasoning Blend
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and fresh ground pepper, to taste
Instructions
Prep Oven & Zucchini
Preheat oven to 400°F (200°C). Cut the zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the center flesh, leaving a 1/4-inch thick shell. Important: Reserve the scooped-out flesh and chop it into small pieces. Arrange the hollowed boats in a large baking dish.
Sauté Aromatics
In a large skillet, melt the butter over medium-low heat. Add the diced onion, minced shallot, and crushed garlic. Sauté for 2-3 minutes until onions are translucent.
Cook Zucchini Flesh
Add the chopped zucchini flesh to the skillet and season with a pinch of salt. Cook for 2-3 minutes to soften. Stir in the lemon juice and cook for 1 more minute.
Brown Turkey
Increase heat to medium. Add the ground turkey to the skillet. Season with salt and pepper. Cook, breaking it up with a spoon, until the turkey is fully cooked through (about 5 minutes).
Season
Stir in the paprika, garlic powder, and Italian seasoning. Cook for 1 minute to bloom the spices. Remove the pan from heat and set aside to cool slightly.
Bind
Once the mixture is no longer piping hot, stir in the grated Parmesan cheese and the egg white. Mix well.
Fill and Assemble
Spoon the turkey mixture into the hollowed zucchini boats, packing it down firmly. Sprinkle the tops evenly with the seasoned breadcrumbs.
Bake
Pour the chicken broth into the bottom of the baking dish (around the zucchini, not over them). Cover the dish tightly with foil. Bake for 35 minutes until the zucchini shells are tender. Serve immediately.
Notes
Cooling is Crucial: Do not skip the step of cooling the turkey mixture before adding the egg white. If the meat is too hot, the egg white will cook instantly on contact rather than acting as a binder during baking.
The Steam Bath: Pouring chicken broth into the pan creates steam while baking. This helps cook the thick walls of the zucchini from the outside in, keeping them tender and moist without burning.
Scooping Technique: Be gentle when scooping. If you dig too deep, you might puncture the skin, causing the juices to leak out. A 1/4-inch border provides the necessary stability.
Cheese Lover Variation: For a more indulgent version, top the breadcrumbs with shredded Mozzarella or Fontina cheese before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 Zucchini Halves
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
Keywords: ground turkey zucchini boats, stuffed zucchini recipe, healthy family dinner, low carb recipes, no waste cooking, baked turkey recipes, savory stuffed vegetables