How To Make Stuffed Zucchini Boats with Ground Turkey

Healthy, easy to make, delicious, and family-approved. These Stuffed Zucchini Boats with Ground Turkey are officially on the summer rotation! Whether you’re trying to eat low carb or sneak more veggies into your meals, this recipe will quickly become a summer staple.

No soggy vegetables, no bland filling, just hearty, flavorful goodness in every bite. In this post, we'll talk about how to prep your zucchini, how to season your filling just right, and a few variations to keep things interesting. So if you’ve been searching for a go-to stuffed zucchini recipe, this is it.

Why You’ll Love These Ground Turkey Stuffed Zucchini Boats

Zucchini is the vegetable of the summer, and I'm not mad about it! Here’s why you'll love these stuffed zucchini boats:

Customizable – Easy to swap ingredients based on what’s in your fridge.

Low-carb and gluten-free – Great for those watching their carbs or avoiding gluten.

Kid-friendly – Cheese and marinara make even the pickiest eaters happy.

Meal prep approved – Assemble ahead and bake when ready. See more about this in the post below.

Watch The How-To Video

What Are Zucchini Boats?

Think of it as a low carb baked casserole shell. You take fresh zucchini, slice it in half, scoop out the insides, and stuff it with your favorite savory filling. Pop it in the oven and boom—you’ve got a healthy dinner.

Step-by-Step: How To Make Stuffed Zucchini Boats

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). This high temperature helps cook the zucchini evenly while melting the cheese to perfection.

Step 2: Prep the Zucchini

Slice the zucchini in half lengthwise. Using a spoon or a cookie scoop, carefully scoop out the seeds and some of the flesh. You want to create a shallow “boat” that can hold your filling. Don’t go too deep or the zucchini might collapse when baking.

Tip: Sprinkle the zucchini with a bit of salt and Italian seasoning for an extra layer of flavor before stuffing.

Step 3: Cook the Filling

Heat a little olive oil in a large skillet and sauté the onion and bell pepper until soft—about 3-4 minutes. Add the garlic and cook until fragrant.

Next, add the ground turkey. Break it up with a spatula and cook until no longer pink. Then, stir in the marinara sauce and simmer for a few minutes. Season with salt and pepper to taste. If you like spice, this is the perfect time to toss in some red pepper flakes.

Step 4: Fill the Zucchini

Spoon the turkey mixture evenly into each zucchini half. You want the filling to be heaping—it will shrink a little as it bakes.

Sprinkle mozzarella cheese generously over the top.

Step 5: Bake

Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and continue baking for another 5–10 minutes until the zucchini is tender and the cheese is melted and bubbly.

To test doneness, insert a fork into the thickest part of the zucchini. It should slide in easily.

Step 6: Serve and Enjoy

Garnish with fresh basil or parsley (any fresh herbs) and serve warm. Pair with a side salad, roasted potatoes, or even garlic bread if you’re not worried about keeping it low-carb.

Tips for the Best Stuffed Zucchini Every Time

• Don’t over-scoop. Leave a little bit of zucchini flesh so the boats hold their shape.
• Use firm zucchini. Softer or overripe zucchini can get mushy when baked.
• Season in layers. Don’t forget to season both the zucchini and the filling.
• Add breadcrumbs for crunch. Sprinkle a little panko on top of the cheese before baking for a crispy topping.
• Use foil wisely. Covering the dish helps steam the zucchini for even cooking; uncovering at the end lets the cheese brown.

Can You Make Stuffed Zucchini Ahead of Time?

Absolutely! These zucchini boats are perfect for meal prep. Here’s how to do it:

• Assemble ahead: Prepare the zucchini boats up to the point of baking, then cover and refrigerate for up to 24 hours.
  
• Bake when ready: Just add a few extra minutes to the baking time if cooking straight from the fridge.
  
• Store leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

You can even freeze them, though the texture of the zucchini may change slightly after thawing.

FAQs About Stuffed Zucchini Boats

How do I keep zucchini from getting soggy?
Don’t overbake them. Also, choose your zucchini carefully. You want to pick ones that are not too large or watery. Also, avoid over-scooping the flesh.

Can I freeze stuffed zucchini boats?
Yes, but expect the texture to soften a bit. Wrap tightly and freeze for up to 2 months. Reheat in the oven for best results.

What’s the best cheese to use?
Mozzarella is the classic choice, but Parmesan, provolone, or any Italian cheese blend will work beautifully.

Is this recipe keto-friendly?
Yes! As long as your marinara sauce is low in sugar, this is a great option for both low-carb and keto diets.

Can I grill these stuffed zucchini boats?
You sure can! Wrap them in foil and grill over medium heat for about 15–20 minutes.

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Printable Recipe

Looking for more healthy and delicious meal inspiration? I love this Crockpot Turkey Chili and these Chicken Lettuce Wraps!SaveSave