Cheesy Stuffed Zucchini Boats Low Carb Healthy

Love stuffed vegetables? Try my healthy stuffed peppers, stuffed tomatoes, and stuffed eggplant next. My stuffed zucchini boat recipe is my go-to when I need to use up zucchini AND I have leftovers. Why? Well, once the zucchini is scooped out, you can fill it with literally anything. Today, I’m sharing a simple and healthy turkey filling, but the options are endless!

Why I love this recipe

Healthy. The zucchini provides fiber and vitamins, the turkey provides lean protein, and the cheese provides healthy fats. I reckon this is balance in a boat. Easy to make. Prepare the filling, add it to the zucchini boats, and bake is all you have to do to make this delicious meal. Low carb. And by accident, too! Easy to customize. Fill it with your favorite sauces, protein, veggies, and cheeses!

Ingredients needed

Zucchini. Because we’ll be scooping out the zucchini innards and stuffing them, choose ones on the larger side for ease. Ground turkey. I typically use lean ground turkey as it’s healthier, but any ground turkey works. Simmer the mixture a little longer to compensate for the extra liquid if you use a higher fat cut. Olive oil. To saute. Garlic and onion. Finely diced. Marinara sauce. Or any Italian tomato sauce. I typically make either my pomodoro sauce or sugo. Spices. Italian seasoning, kosher salt, and black pepper. Cheese. I like using a Mexican cheese blend (a mix of cheddar and Colby jack) but any works. Cilantro or parsley. To serve.

How to make zucchini boats

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Cut the zucchini from the middle lengthwise, and scoop out the zucchini pulp. Chop the pulp and set it aside (we will use it later for the filling!). Step 2- Cook the filling. Add some oil to a skillet. Once hot, add the onion and garlic and cook until fragrant. Add the ground turkey and cook until no longer pink. Add marinara sauce, Italian seasoning, and the zucchini innards, and allow everything to simmer for 8-10 minutes. Step 3- stuff the zucchini boats. Evenly distribute the filling amongst the scooped out zucchini before sprinkling cheese over the top. Step 4- Bake the zucchini 15-20 minutes or until the cheese melts or gets a slightly golden texture. Sprinkle with parsley and serve immediately.

Arman’s recipe tips

Avoid removing all the pulp from the zucchini so there will be some stability and structure to hold the filling. If you’d like a softer zucchini boat, you can par-bake them for 10 minutes before adding the filling. I like to use a melon scoop or a small spoon to scoop the zucchini easily. Larger spoons or knives are prone to cutting through the skin, making them difficult to fill.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to five days. Because this is a veggie-packed and healthy dish, you can literally pair it with anything! From a simple side salad to buttery garlic bread, or some simple carbs French bread pizza, couscous, or basmati rice. We can never go past all kinds of potatoes, including air fryer french fries, air fryer baked potato, and air fryer potato wedges.

Make them vegetarian. Omit the ground turkey and replace it with chickpeas, navy beans, or lentils. Use other kinds of meat. Ground chicken, ground beef, and even Italian sausage are all fantastic options. Add spices. This version is Italian-inspired, but you can give it another spin by using taco seasoning, Cajun seasoning, or even an Asian spin (like frying the mix in soy sauce and sesame oil!). Change up the vegetables. Add some sliced bell peppers, mushrooms, or even finely chopped spinach to it. Change up the cheese. Parmesan, mozzarella cheese, and harvarti are all fantastic options. Use up leftovers! I’ve filled the zucchini with leftover chili, pasta sauce, and even chopped steak. Once you add cheese on top, it’s perfection.

To freeze: Place cooked zucchini boats in freezer-safe airtight containers and then keep them in the freezer for up to 2 months.