• Prep Time: 5 minutes
  • Cooking Time: 25 minutes
  • Serves: 6

Italian Style Stuffed Zucchini Boats

  • Recipe Submitted by on

 Ingredients List

  • 6 large zucchini
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound Jennie-O Ground Turkey
  • 1 28 oz can good quality crushed tomatoes
  • 4 oz of freshly shredded reduced fat mozzarella cheese
  • 1 oz freshly grated parmesan cheese
  • flat leaf parsley for garnish


Heat oven to 425 degrees.
Spray 9x13 baking dish lightly with non stick cooking spray.
Cut zucchini lengthwise and use a small spoon to to scrape out the center.
Brush zucchini with 2 teaspoons of olive oil and sprinkle with 1/2 teaspoon of kosher salt, several turns of freshly ground pepper and 1/4 teaspoon of garlic powder.
Roast zucchini for about 20 minutes, or until it starts to soften.
While zucchini is roasting, prepare ground turkey and tomato sauce.
In a large saute pan, cook diced onions and garlic in 1/2 tablespoon of olive oil over medium high heat.
Once onions have started to soften, add ground turkey and brown until cooked through.
Stir in crushed tomatoes and bring to a boil.
Reduce heat to medium and let simmer.
Stir in 1/2 teaspoon of kosher salt and freshly ground pepper to taste.
Once zucchini is ready, remove from oven and fill each boat evenly with turkey tomato sauce mixture.
Top with shredded mozzarella cheese and return to oven just until cheese melts.
Once mozzarella is melted. remove from oven and sprinkle with parmesan cheese and parsley.

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