Stuffed Zucchini Boats

Try this easy dinner: Stuffed Zucchini Boats.

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INTRODUCTION

Stuffed Zucchini Boats are a simple, healthy meal you can make any night. They use fresh zucchini and a tasty turkey filling. The dish cooks in one pan and makes a warm, homey meal. You can change the filling to suit your taste. This recipe is great for busy people who want a fast, healthy dinner. For another stuffed zucchini idea with bold flavors, try this enchilada-style version for a fun change of pace: enchilada stuffed zucchini boats.

WHY YOU WILL LOVE THIS RECIPE

You will love these Stuffed Zucchini Boats because they are easy, filling, and healthy. The turkey gives protein and the zucchini adds fiber and moisture. The baked cheese on top brings the whole dish together with a golden melt. You can make the filling ahead, so dinner is quick on busy nights. Kids and adults both like the mild flavors. If you like a side of rice or a one-pan bake, you might also enjoy this cheesy zucchini and chicken rice bake as another easy meal: cheesy zucchini chicken rice bake.

HOW TO MAKE Stuffed Zucchini Boats

This recipe uses basic steps anyone can follow. You slice the zucchini, scoop the inside, cook the meat and vegetables, fill the boats, and bake. You will get a soft zucchini shell that holds a moist, seasoned filling. The bake time is short so the zucchini keeps some texture. To add a crisp bite on the side, try a simple air-fried zucchini recipe that gives a crunchy contrast: crispy air fried parmesan zucchini.

EQUIPMENT NEEDED

• Baking dish (large enough for 8 zucchini halves)
• Large skillet or frying pan
• Spoon for scooping zucchini
• Cutting board
• Sharp knife
• Spatula or wooden spoon
• Measuring cups and spoons
• Oven mitts
• Grater (for cheese, if not pre-shredded)

Ingredients You’ll Need :

• 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)

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
2. Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to form shallow “boats,” leaving a sturdy shell. Set aside. (Optional: chop some of the scooped zucchini and reserve to add to the filling.)
3. In a large skillet over medium heat, cook the ground turkey, breaking it into small pieces, until no longer pink.
4. Add the chopped onion and minced garlic to the skillet. Cook, stirring often, until the onion becomes translucent, about 3–4 minutes.
5. Stir in the diced tomatoes, corn, Italian seasoning, paprika, salt, and pepper. If using, add some of the chopped zucchini flesh back into the mixture. Cook for another 5 minutes to let the flavors meld and any excess liquid reduce slightly.
6. Remove the skillet from the heat. Taste the filling and adjust seasoning with additional salt and pepper if needed.
7. Arrange the zucchini boats in the prepared baking dish, cut side up. Spoon the turkey mixture evenly into each boat, packing it gently to fill.
8. Sprinkle the tops with shredded mozzarella cheese.
9. Bake for 25–30 minutes, or until the zucchinis are tender when pierced with a fork and the cheese is melted and lightly golden.
10. Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley and serve warm.

HOW TO SERVE Stuffed Zucchini Boats

Serve the boats warm from the oven. They work well on their own for a lighter meal. For a fuller plate, add a side salad or some roasted potatoes. A spoon of plain yogurt or a small drizzle of olive oil adds a fresh touch. If you want a crunchy side, these zucchini corn fritters pair well and bring a nice texture contrast: crispy zucchini corn fritters.

STORAGE & FREEZING : Stuffed Zucchini Boats

Store leftover stuffed zucchini in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until hot. To freeze, bake the boats as directed but let them cool fully. Wrap each boat tightly in foil and place them in a freezer-safe bag. Freeze for up to 2 months. To reheat from frozen, thaw in the fridge overnight and warm in the oven, or reheat from frozen at 350°F (175°C) for about 30–40 minutes, checking until heated through.

SERVING SUGGESTIONS

• Serve with a green salad and a light vinaigrette.
• Add a scoop of cooked rice or quinoa on the side for extra carbs.
• Top with a spoon of plain Greek yogurt or a little sour cream for creaminess.
• Pair with crusty bread to soak up any loose juices.
• Garnish with more fresh parsley or a squeeze of lemon for brightness.

VARIATIONS

• Swap ground turkey for lean ground beef, chicken, or a plant-based ground meat for a vegetarian option.
• Stir in cooked quinoa or rice to the filling to make it more filling and to stretch the mix.
• Add beans like black beans or cannellini beans for fiber and protein.
• Use different cheeses: cheddar, Monterey Jack, or feta can add a new flavor.
• For a smoky flavor, use smoked paprika or add some chopped roasted peppers.
• For a Mediterranean twist, add olives, sun-dried tomatoes, and top with crumbled feta; for a grilled mix of vegetables, check this grilled eggplant and zucchini idea: grilled eggplant and zucchini with feta.

FAQs

Q: Can I use other vegetables instead of zucchini?
A: Yes. You can use eggplant halves, large bell peppers, or hollowed-out tomatoes as a base. Cooking times may change, so watch for doneness.

Q: Can I make this vegetarian?
A: Yes. Replace the turkey with cooked lentils, crumbled tofu, or a plant-based ground meat. Add extra vegetables and beans for more texture.

Q: Is this recipe freezer friendly before baking?
A: You can assemble boats and freeze them raw. Wrap well and bake from frozen, but add extra bake time and check that the filling heats through.

Q: How can I keep the boats from getting soggy?
A: Scoop out enough zucchini flesh to leave a thick shell. Cook the filling until it is not too watery. Drain canned tomatoes or cook a bit longer to reduce moisture.

Q: How long do I bake stuffed zucchini boats?
A: Bake at 375°F (190°C) for 25–30 minutes until zucchini is tender and cheese is melted. Times may vary with oven and zucchini size.

MAKE-AHEAD TIPS FOR Stuffed Zucchini Boats

• Prepare the filling up to two days ahead and store it in the fridge. When ready, scoop the zucchini, fill, and bake.
• Assemble the boats and cover them with plastic wrap. Keep in the fridge and bake within 24 hours for best texture.
• If you need a quick meal, freeze filled boats on a tray until solid, then move them to a bag. Bake from frozen, adding 10–15 minutes to the bake time.

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