Ground Turkey Zucchini Boats
User Reviews
5
Ground Turkey Zucchini Boats
Description
This recipe starts by halving large zucchinis lengthwise and gently removing the pulp to create hollow boats that hold the filling. The zucchinis are seasoned, baked partially, then filled with a cooked mixture of ground turkey sautéed with red onion and dried basil, combined with cooked couscous and pasta sauce for moisture and flavor. The filled boats are topped with shredded Italian blend cheese and baked again to melt the cheese and finish cooking.
The method keeps the zucchini tender without becoming mushy and provides a balanced filling with protein, grains, and savory tomato elements. The recipe suggests using cooking spray to avoid excess oil and warns to scoop the zucchini pulp carefully to prevent breaking the boats. These make a filling dinner or lunch option with a good contrast between vegetable and meat filling.
The dish stores well in the refrigerator for several days and reheats in the microwave in short intervals. Extra zucchini pulp can be frozen for smoothies or used in other dishes, reducing waste. If the boats do not fit in one baking dish, using multiple dishes is recommended instead of stacking for even cooking.
Ingredients
- 3 zucchini large
- salt
- black pepper
- ⅔ cup couscous cooked
- cooking spray or oil
- 1 lb ground turkey 93/7
- ¼ red onion diced
- 2 tsp basil dried
- 16 oz pasta sauce of choice
- ½ cup italian blend cheese
Instructions
- Let’s start by preparing the zucchini. Preheat the oven to 350°F. Halve the zucchinis long ways and carefully remove the insides with a spoon or melon baller. Then, spray the zucchini halves with cooking oil and sprinkle with salt and pepper. Place on a baking sheet or in a baking dish and bake for 25 minutes.
- While the zucchini bakes, prepare the couscous according to the box instructions.
- While the couscous cooks, let's work on the ground turkey. Spray a skillet with cooking spray and warm over medium heat. Add ground turkey, diced red onion, and also the dried basil.
- Sauté ground turkey until fully cooked, breaking up into smaller chunks with a meat masher it cooks. At this point, the couscous should be done. Add it to the cooked meat.
- Then, pour pasta sauce into the skillet and mix.
- Using a spoon, add the meat mixture into each cooked zucchini boat.
- Top the boats with shredded cheese and put them back into the oven for 10 minutes or until the cheese is melted to your liking.
- Serve & enjoy! 😊
Notes
- Handle the zucchini pulp gently to avoid breaking the boats during preparation.
- If all boats don’t fit in one baking dish, use two separate dishes to bake properly.
- Store cooked boats covered in the refrigerator for 3 to 5 days; they reheat well in short microwave intervals.
- Freeze extra zucchini pulp to add to smoothies or stir-fries for reducing waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1 serving (2 halves) | |
| Calories | 413kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 113mg | 38% |
| Sodium | 1143mg | 48% |
| Potassium | 920mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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