Italian Turkey Zucchini Boats
Want something easy, gluten-free, keto and so yummy?! Then you are at the right recipe. These zucchini are great if you are trying to watch your carbs, but also want to feel satisfied and full after dinner. It is also a great way to get your daily serving of veggies as well as protein!
I also love looking for alternative vessels to hold food (that are healthy) and I think this one is a great option! I like the zucchini as the “shell/boat” because it keeps its shape when cooked and still has a slight l’dente texture at the end. I HATE MUSHY VEGGIES AND SOGGY ANYTHING…this recipe helps stay away from those undesirable textures.
Lastly, you can prep this ahead of time. You can make the meat sauce and scoop out the shells as a prep. Then, when ready, fill each zucchini, top with cheese and bake for 15 min! Easy, peasy!!
6 zucchini - (cut in half and scoop all the insides out)
1 medium onion chopped (around 3/4 cup)
1 lb ground turkey
2 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
2 cups your favorite marinara sauce (we use our homemade sauce)
1 1/2 tbsp balsamic
Fresh mozzarella (shredded or fresh cut into smaller pieces) - spread evenly across each zucchini boat
Shredded parm (about 1 tbsp per boat)
1. Preheat oven to 350 degrees.
2. Add the olive oil to a large sauté pan, heat to medium high heat. Add the onions and cook for 2-3 min or until lightly browned, stirring occasionally.
3. Add the ground turkey and break the meat up with spoon. Continually mix, break the meat down and incorporate the meat into the onions until turkey is a small grind and is no longer pink (3-4 min).
4. Add spices, tomato sauce and balsamic and cook on high for 4-5 min to reduce the sauce slightly, stirring occasionally.
5. Place the scooped out zucchini boats on a lined sheet tray (can be aluminum or parchment paper…allows for easier clean-up).
6. Fill each boat with the meat filling and then top each boat with mozzarella and parmesan cheese.
7. Cook in the oven for 15-17 minutes or until the zucchini is tender. Serve with a pinch of salt and pepper…and maybe a little more grated parmesan if you are feeling freaky (hahaha).