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Italian Stuffed Zucchini Boats

Italian Stuffed Zucchini Boats
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Indulge in the delightful flavors of Italian Stuffed Zucchini Boats, a healthy weeknight meal that combines the goodness of fresh zucchini with a savory filling. This recipe comes together quickly, making it perfect for busy evenings or casual gatherings. With a satisfying blend of lean turkey, veggies, and cheese, these stuffed zucchini boats are not only delicious but versatile—customize them to fit your taste and pantry. Whether served at a family dinner or as an elegant dish at a gathering, these zucchini boats will surely impress. Enjoy them fresh out of the oven or as a convenient meal prep option for lunch the next day.

Ingredients

Scale
  • 4 medium zucchini
  • 1 pound ground turkey
  • 1 medium onion
  • 1 medium red bell pepper
  • 2–3 cloves garlic
  • 1 cup cooked rice
  • 1 can tomato sauce (8 ounces)
  • 1 cup mozzarella cheese
  • Olive oil, spices, and seasonings

Instructions

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Halve the zucchinis lengthwise, scoop out seeds, and place cut-side up on the pan. Lightly spray with cooking spray and season with salt and pepper.
  3. Bake zucchini for about 10 minutes until slightly tender.
  4. In a skillet over medium-high heat, heat olive oil and sauté diced onion and red bell pepper for about 4 minutes. Add minced garlic and cook for another minute.
  5. Stir in ground turkey; cook until browned (3–5 minutes).
  6. Add salt, pepper, Italian seasoning, Romano cheese, tomato sauce, water, and diced tomato; sauté for 5–7 minutes.
  7. Mix in cooked rice until well combined; remove from heat.
  8. Fill each zucchini half with the mixture and top generously with mozzarella cheese.
  9. Bake uncovered for an additional 15 minutes until the cheese is melted.

Nutrition

Keywords: Feel free to swap out ground turkey for beef or chicken based on your preference. Customize fillings with leftover meats or vegetables you have on hand. Store leftovers in an airtight container in the refrigerator for up to three days or freeze before baking.

Find it online: https://yumeasyrecipes.com/italian-stuffed-zucchini-boats/