These cheesy stuffed zucchini boats make a quick, easy, and healthy dinner. I love how versatile they are.
My stuffed zucchini boat recipe is my go-to when I need to use up zucchini AND I have leftovers. Why? Well, once the zucchini is scooped out, you can fill it with literally anything. Today, I’m sharing a healthy and straightforward turkey filling, but the options are endless!
Table of Contents
Why I love this recipe
- Healthy. The zucchini provides fiber and vitamins, the turkey provides lean protein, and the cheese provides healthy fats.
- Easy to make. Prepare the filling, add it to the zucchini boats, and bake. That’s all you have to do to make this delicious meal.
- Low carb. And by accident, too!
- Easy to customize. Fill it with your favorite sauces, protein, veggies, and cheeses. I’ll give you tons of tips in the recipe card!
If you love stuffed vegetables like we do, try my healthy stuffed peppers, stuffed tomatoes, and stuffed eggplant next.
★★★★★ REVIEW
“The family loved these zucchini boats, even the kids! We are eating healthy and losing weight, and recipes like this one are going a long way to get us there, without our kids revolting. Thanks so much!” – Rachel
Key Ingredients
- Zucchini. Since we’ll be scooping out the zucchini innards and stuffing them, choose ones on the larger side for easier handling.
- Ground turkey. I typically use lean ground turkey, as it’s healthier, but any ground turkey will work. Simmer the mixture a little longer to compensate for the extra liquid if you use a higher-fat cut.
- Olive oil. To saute.
- Garlic and onion. Finely diced.
- Marinara sauce. Or any Italian tomato sauce. I typically make either my pomodoro sauce or sugo.
- Spices. Italian seasoning, kosher salt, and black pepper.
- Cheese. I like using a Mexican cheese blend (a mix of cheddar and Colby Jack), but any works. If possible, shred the cheese by hand, as it melts so much better!
- Cilantro or parsley. To serve.
How to make zucchini boats
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Cut the zucchini in half lengthwise, and scoop out the pulp.
Step 2- Saute. Add some oil to a skillet. Once hot, add the onion and garlic and cook until fragrant.
Step 3- Make filling. Add the ground turkey and cook until no longer pink. Add marinara sauce, Italian seasoning, and the zucchini innards, and allow everything to simmer.
Step 4- Stuff. Evenly distribute the filling amongst the scooped-out zucchini.
Step 5- Cheese. Sprinkle cheese on top of each stuffed zucchini.
Step 6- Bake the zucchini 15-20 minutes or until the cheese melts.
Arman’s recipe tips
- Avoid removing all the pulp from the zucchini, as this will provide some stability and structure to hold the filling.
- If you’d like a softer zucchini boat, you can par-bake them for 10 minutes before adding the filling.
- I like to use a melon scoop or a small spoon to scoop the zucchini easily. Larger spoons or knives are prone to cutting through the skin, making them difficult to fill.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place cooked zucchini boats in freezer-safe airtight containers and then keep them in the freezer for up to 2 months.
More zucchini recipes
If you tried this Zucchini Boats recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
-
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and spray with cooking spray.
-
Slice the zucchinis in half and scoop out the innards of the zucchini, chop it finely, and set that aside.
-
Heat oil in a non-stick pan and place it over medium heat. Once hot, add the garlic and cook until fragrant. Add the onion and cook for a further minute. Add the ground turkey and cook for 4-5 minutes, until no longer pink. Add the marinara sauce and Italian seasoning, along with the remaining chopped zucchini. Simmer everything for 8-10 minutes.
-
Distribute the filling mixture amongst the zucchini boats. Sprinkle generously with the cheese blend and bake for 15 minutes or until the cheese is bubbling and lightly golden brown.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: You can freeze zucchini boats, but they will become mushy when thawed if not frozen properly. To avoid making them soft, put the cooked zucchini boats in freezer-safe airtight containers and then keep them in the freezer for up to 2 months.
Recipe variations
- Make them vegetarian. Omit the ground turkey and replace it with chickpeas, navy beans, or lentils.
- Use other kinds of meat. Ground chicken, ground beef, and even Italian sausage are all fantastic options.
- Add spices. This version is Italian-inspired, but you can give it another spin by using taco seasoning, Cajun seasoning, or even an Asian spin (like frying the mix in soy sauce and sesame oil!).
- Change up the vegetables. Add some sliced bell peppers, mushrooms, or even finely chopped spinach to it.
- Change up the cheese. Parmesan, mozzarella cheese, and Havarti are all fantastic options.
- Use up leftovers! I’ve filled the zucchini with leftover chili, pasta sauce, and even chopped steak. Once you add cheese on top, it’s perfection.
Serving: 1servingCalories: 121kcalCarbohydrates: 6gProtein: 14gFat: 5gSodium: 309mgPotassium: 456mgFiber: 2gVitamin A: 396IUVitamin C: 20mgCalcium: 100mgIron: 1mgNET CARBS: 4g
Originally published July 2022, updated and republished April 2025
:max_bytes(150000):strip_icc():focal(471x244:473x246)/CNN-New-Years-Eve-with-Anderson-Cooper-123124-9952e5f00fc1425f87113ba2bfb97b29.jpg "Anderson Cooper Says He Once ‘Hated’ New Year’s Eve While Co-Hosting CNN Broadcast")
