5 from 84 votes
Mediterranean Zucchini Boats
Mediterranean Zucchini Boats are hollowed zucchini halves filled with a savory mixture of ground turkey sausage, chopped zucchini pulp, olives, sun-dried tomatoes, pine nuts, and herbs. Baking them softens the zucchini while the topping melds into a flavorful filling enriched by Parmesan cheese and fresh basil. This dish combines textures from tender vegetables and the slightly crunchy pine nuts, delivering a balanced, well-seasoned meal option that highlights Mediterranean ingredients.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
4
Calories:
540 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 3 medium zucchini
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey sausage
- 2 tablespoons oregano dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup chopped yellow onion
- 4 garlic pressed or minced, cloves
- 1 egg , lightly beaten
- 1 cup bread crumbs , divided
- ½ cup kalamata olives halved, pitted
- ½ cup sun-dried tomatoes drained and chopped, in oil
- ½ cup basil divided, chopped, fresh
- ¼ cup pine nuts
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 375°F.
- From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the ground turkey sausage and cook for 5 minutes, stirring and breaking it up into smaller pieces. Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper. Add the reserved chopped zucchini pulp and cook until the onion softens and the turkey is no longer pink.
- Remove the pan from the heat and stir in the whisked egg, bread crumbs, olives, sun dried tomatoes, ¾ of the basil, pine nuts, and half of the Parmesan cheese. Toss and mix well.
- Spoon the stuffing into the zucchini boats and place in a 9 X 12 baking dish or baking sheet. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes or until the zucchini are fork tender. Serve hot topped with the remaining basil and more Parmesan cheese if desired.
Cup of Yum
Nutrition Information
Calories
540kcal
(27%)
Carbohydrates
35g
(12%)
Protein
33g
(66%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Cholesterol
130mg
(43%)
Sodium
1881mg
(78%)
Potassium
1096mg
(23%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
931IU
(19%)
Vitamin C
46mg
(51%)
Calcium
245mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 540
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 130mg | 43% |
| Sodium | 1881mg | 78% |
| Potassium | 1096mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 46mg | 51% |
| Calcium | 245mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.