Ground Turkey Stuffed Zucchini Boats
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
411 kcal
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Course
Lunch
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Cuisine
Mexican, International
Ground Turkey Stuffed Zucchini Boats
Description
"Ground Turkey Stuffed Zucchini Boats" are prepared by carefully hollowing medium zucchini halves to create a boat shape. The filling is cooked on the stove, starting with sautéed onion and garlic followed by browned ground turkey flavored with taco seasoning or a chili powder and cumin blend. Cooked quinoa, corn, chopped cilantro, salsa or canned tomatoes, and fresh lime juice are stirred in to form a well-seasoned, moist mixture.
The zucchini boats are arranged cut side up and filled generously with this mixture before being baked in a preheated 400°F oven. Cheddar or Mexican blend cheese is added on top to melt and brown slightly. The final dish has tender zucchini, rich turkey filling with the warmth of taco spices, and a cheesy topping that adds richness and slight crunch.
These boats can be served as a main dish for a balanced meal including vegetables, protein, and grains. The recipe notes suggest tasting and adjusting the filling seasoning to preference during cooking. The dish allows for variations in protein and grain substitutes, and it can be prepared ahead and frozen or refrigerated. Reheating is conveniently done in the oven or microwave, making these zucchini boats suitable for leftovers as well.
Experimenting with toppings such as guacamole, salsa, or hot sauce can add variety and extra flavor to the finished meal.
Ingredients
- 4 zucchini medium
- 1 to 2 tablespoon olive oil extra virgin
- 1 small yellow onion finely chopped
- 3 large garlic minced, cloves
- 1 pound ground turkey 94% lean
- 1 ½ tablespoon taco seasoning OR 2 teaspoons of chili powder + 1 teaspoon of ground cumin + 1 teaspoon of paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup salsa OR canned diced or fire-roasted tomatoes, medium or spicy
- ½ cup water for adjusting consistency, see step 6
- 1 cup quinoa microwaved quinoa for ease, or prepared according to package directions, cooked
- 1 cup corn I like frozen corn, fresh or frozen or canned
- ½ cup cilantro roughly chopped, fresh
- lime juice of 1 large
- ½ cup cheddar cheese or Mexican blend cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a casserole dish.
- Carefully cut each zucchini in half lengthwise and trim off the ends. Use a spoon to scoop out the inside, leaving at least a ¼-inch thick rim, creating a boat-like shape. Arrange the zucchini halves cut side up, side by side on the prepared baking sheet, or in a casserole dish.
- In a large non-stick pan over medium heat, heat 1 to 2 tablespoons of olive oil. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Push the onions to the side and add the ground turkey to the pan. Cook for 4 to 6 minutes until it is no longer pink, breaking up the meat with a spatula as it cooks.
- Stir in the taco seasoning (or chili powder, ground cumin, and paprika), salt, and pepper.
- Add the diced tomatoes (or salsa), cooked quinoa, corn, cilantro, and lime juice to the pan. Stir and let cook for 1 to 2 minutes. TIP: the filling should be saucy. If needed, add up to ½ cup of water to adjust the consistency of the mixture; it should be moist but not soupy.
- Taste and adjust seasonings as needed.
- Evenly spoon the turkey-quinoa mixture into each zucchini boat. Bake for 15 minutes.
- Carefully remove from the oven, top with cheddar cheese, and return to the oven for another 10 to 15 minutes, or until the filling is heated through and the cheese is bubbly and melted.
- Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream. Enjoy your flavorful zucchini boats.
Notes
- Taste and adjust seasoning of the turkey quinoa filling during cooking to suit your preference before stuffing the zucchini.
- Substitute ground turkey with chicken, pork, or beef if desired or available.
- The filling can be made ahead and refrigerated for up to two days before baking.
- Try different toppings like guacamole, salsa, Greek yogurt, or hot sauce for added flavor before serving.
- Quinoa can be swapped with rice, couscous, bulgur, or lentils as alternatives.
- Yellow summer squash can substitute zucchini if preferred.
- Omit cheese or use plant-based alternatives for a dairy-free version.
- Baked zucchini boats can be frozen after cooling for up to 3 months; thaw overnight and reheat in the oven before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat in the oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 838mg | 35% |
| Potassium | 1126mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 47mg | 52% |
| Calcium | 195mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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