Ground Turkey Zucchini Boats
These Ground Turkey Zucchini Boats are savory and saucy, with tender zucchini shells filled with seasoned ground turkey and marinara, then topped with melted mozzarella for a gooey finish.They come together in about 50 minutes, making a simple low-carb weeknight dinner that serves three.
Ingredients
- 3 zucchini squash
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 cup yellow onion chopped
- 1 pound ground turkey
- 1/4 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 400°F.
- Cut each zucchini in half lengthwise and scoop out the flesh from the center to create boats, leaving a shell large enough to hold the filling.
- Heat 1 tablespoon olive oil in a pan over medium heat. Add 1 garlic cloveminced and 1/2 cup yellow onionchopped and sauté until the onion is softened and lightly browned.
- Add 1 pound ground turkey to the pan. Season with 1/4 teaspoons sea salt, 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon black pepper, and cook, breaking up the meat, until the turkey is browned and cooked through.
- Stir in 1 cup marinara sauce and simmer on low heat until the mixture is well combined and heated through.
- Divide the turkey and marinara mixture among the zucchini boats, spooning the filling into the scooped centers.
- Place the filled zucchini boats on a baking sheet and bake at 400°F for 20-22 minutes, until the zucchini is tender.
- Remove the baking sheet from the oven, top each boat with the shredded mozzarella, then return to the oven and bake 2-3 minutes more until the cheese is melted.
Notes
To reduce excess moisture, pat the scooped zucchini shells dry with paper towels before filling.
You can assemble the boats ahead of time and refrigerate until ready to bake for easy meal prep.