Description
Stuffed Zucchini Boats offer a delightful culinary experience that perfectly combines flavor and nutrition.
Ingredients
Scale
- 4 medium zucchinis
- 1 pound ground turkey
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup corn (fresh, canned, or frozen and thawed)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (sweet or smoked)
- Salt and black pepper, to taste
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped, for garnish
- Olive oil or cooking spray (for greasing the baking dish)
Instructions
- Begin by preheating your oven to 375°F (190°C). Once the oven is hot, take your medium zucchinis and slice each one in half lengthwise. Use a spoon to carefully scoop out the seeds and some of the flesh — you want to create a hollow shell or “boat” that can hold your filling. Make sure to leave enough zucchini flesh to ensure the boats remain sturdy as they bake.
- Now it’s time to create the delicious filling. In a large skillet over medium heat, add your ground turkey and start breaking it into small pieces with a wooden spoon. Continue cooking it until the turkey is no longer pink, which usually takes around 6-8 minutes. Once cooked, add chopped onions and minced garlic to the skillet. Stir and cook for an additional 3-4 minutes until the onions become translucent and fragrant.
- With the turkey and vegetables blended nicely, it’s time to add the diced tomatoes, corn, Italian seasoning, paprika, salt, and black pepper. Mix everything well and allow the mixture to cook for another 5 minutes. This short cooking time lets the flavors meld together beautifully while reducing any excess liquid. Once done, take the skillet off the heat and taste the filling, adjusting the seasonings if necessary. Your filling should be flavorful and ready to fill the zucchini boats!
- In the greased baking dish, arrange the hollowed zucchini halves, cut side up. Take your turkey mixture and spoon it evenly into each zucchini boat, gently packing the filling to ensure there’s enough in each one. Once filled, sprinkle shredded mozzarella cheese generously over the top of each boat, ensuring every bite will have that delightful cheesy goodness.
- Slide the baking dish into your preheated oven and bake the stuffed zucchini boats for approximately 25–30 minutes. You’ll know they are done when the zucchinis are tender when pierced with a fork, and the cheese has melted and turned a lovely golden color. After baking, remove the dish from the oven, allowing it to cool for a few minutes, then garnish the tops with freshly chopped parsley before serving warm.
Notes
Stuffed Zucchini Boats can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: Varies based on seasonings used
- Protein: 22 g