Impress Your Guests with these Turkey-Stuffed Zucchini Boats

If you’re like me and you’ve got a zucchini explosion in your garden, then you must try this recipe! These stuffed zucchini boats are super-easy to get right, but look like a lot of work, so all your guests will be impressed when you serve them. Plus, there’s the novelty factor, so if you’re dealing with picky eaters (like our deputy editor-in-chief’s family), they’ll each happily scarf down a whole zucchini without even realizing it. Because doesn’t everything taste better when it’s topped with meat and melty cheese?

MORE: Skinny Stuffed Peppers—A Light & Satisfying Vegetarian Meal

Turkey Stuffed Zucchini

Turkey-Stuffed Zucchini Boats

  • Prep Time: 20 Minutes
  • Serves 4-6


  • 4 medium-sized zucchini, cut lengthwise with seeds scooped out and reserved in a bowl
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 small yellow onion diced
  • 1 pint cherry tomatoes, sliced in half
  • 1 lb ground turkey
  • 1 egg, beaten
  • 2 tbsp grated parmesan cheese
  • ½ c shredded mozzarella cheese
  • salt & pepper

MORE: Slow Cooker Lasagna


  • In a saucepan, heat olive oil over medium heat until shimmering. Add garlic, cook for 30 seconds and then add the onion. Cook about 5 minutes, until onion is soft and translucent.
  • Add the cherry tomatoes and cook until just until they begin to soften and break down. Add reserved zucchini and continue to cook for 5 minutes, mashing with the back of wooden spoon. Season with salt and pepper and transfer mixture to a bowl to cool.
  • Over medium-high heat, add another tablespoon of olive oil and brown turkey meat in saucepan, breaking it up with the back of a wooden spoon, for about 5 minutes. Add turkey meat to vegetables, allow to cool for about 15 minutes. Add egg and parmesan and mix to combine.
  • Add zucchini boats to a large rectangular baking or glass dish with enough water to cover the bottom of the dish. Fill zucchini with turkey mixture, top with mozzarella. Cover with foil and bake in oven at 350 degrees F for 30 minutes.
  • Uncover and cook another 5-10 minutes, until lightly browned.
Turkey Stuffed Zucchini Boats

Coyote urine. It’s the reason my hydrangeas actually bloomed this year. (Deer repellent.) And after her thorough sweep of the gardens for chipmunks, it’s what Mary smells like right now. #bathtime Happy Saturday!

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