Turkey Zucchini Boats
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Zucchini halves filled with seasoned lean turkey and marinara, topped with melted cheese and baked. A lighter, lower-carb take on stuffed comfort food that's still hearty.
By Mia HartwellUpdated October 8, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A lighter, lower-carb stuffed comfort dish
- 33g of protein and only 14g of carbs per serving
- Lean turkey in a savory marinara filling
- Naturally gluten-free
Turkey Zucchini Boats
48 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 320kcal
- Protein
- 33g
- Carbs
- 14g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 8g
Step-by-Step Instructions
- 1
Preheat the oven to 400°F (205°C). Scoop out the center of each zucchini half to make boats, reserving and chopping the flesh. Place boats in a baking dish.
- 2
Heat the oil in a skillet and cook the ground turkey until browned and at 165°F (74°C), about 7 minutes. Add the onion and chopped zucchini flesh and cook 4 minutes, then the garlic for 1 minute.
- 3
Stir in the marinara and Italian seasoning and simmer 3 minutes. Season to taste.
- 4
Spoon the filling into the zucchini boats and top with mozzarella and Parmesan.
- 5
Bake 18-22 minutes until the zucchini is tender and the cheese is melted and golden.
- 6
Garnish with basil and serve.
Pro Tips for the Best Results
- Don't scoop the boats too thin or they'll collapse; leave about a quarter inch of flesh.
- Chop the scooped flesh into the filling so nothing goes to waste.
- Use 93% lean turkey so it's lean but stays moist.
- For firmer boats, salt them and let them drain 10 minutes before filling.
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How to Cook Turkey Zucchini Boats
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Hollow the zucchini
Halve the zucchini and scoop out the centers to make boats, leaving about a quarter inch so they hold their shape. Chop the scooped flesh into the filling to avoid waste. Salt and drain the boats if you want them less watery.
Make a hearty filling
Brown the turkey to a safe 165°F (74°C), then simmer it with aromatics and marinara into a thick filling. A thicker filling keeps the boats from flooding as the zucchini releases moisture in the oven.
Fill, top, and bake
Mound the filling into the boats and cover with cheese. Bake just until the zucchini is fork-tender and the cheese is golden — overbaking turns the boats mushy. Fresh basil at the end keeps it bright.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave. Zucchini softens further on reheating, so enjoy within a couple of days.
Serving Suggestions
This turkey zucchini boats pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How do I keep the zucchini from getting watery?+
Salt the boats and let them drain 10 minutes, then pat dry before filling, and use a thick filling.
Can I use ground beef or chicken?+
Yes — cook beef to 160°F (71°C) and chicken or turkey to 165°F (74°C).
Can I make them ahead?+
Yes — stuff the boats and refrigerate up to a day, then bake when ready.
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