stuffed zucchini boat
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Zucchini Boats

Stuffed zucchini boats are a savory and delicious dinner packed with lean protein and a healthy serving of vegetables. Stuffed zucchini = low-carb dinner!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 355cal
Author: Amanda Formaro


  • 4 medium zucchinis ends trimmed, halved lengthwise, pulp removed (save pulp for the mixture)
  • 1 pound lean ground turkey you can substitute the same amount lean ground beef, chicken, pork or sausage
  • 1 tablespoon extra virgin olive oil
  • 1-1 1/2 cups chopped onion yellow or Vidalia (sweet) onion
  • 1 red bell pepper washed, top removed, seeded, membranes removed, chopped
  • 1 green bell pepper washed, top removed, seeded, membranes removed, chopped
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded cheddar or cheese blend mix
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground black pepper (in the stuffing)
  • 1/4 cup parsley chopped


  • In a large skillet, over medium-high heat, add 1 tablespoon olive oil add the chopped onion. Cook onion until almost translucent.
  • Add the lean ground turkey, zucchini pulp, ketchup and Worcestershire sauce. Stir occasionally and cook until browned (about 3-5 minutes). Add the chopped green and red bell pepper. Remove from heat. Stir in 1/2 the shredded cheese.
  • Spoon the mixture evenly into the halved zucchinis. Sprinkle the tops with the remaining shredded cheese. Bake (uncovered) at 350 degrees F for 20-25 minutes or until the zucchini is tender. Allow it to cool for a few minutes then sprinkle with chopped parsley and serve.


Serving: 1whole zucchini, 2 boats | Calories: 355cal | Carbohydrates: 17g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 919mg | Potassium: 1132mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2100IU | Vitamin C: 106.8mg | Calcium: 260mg | Iron: 2.5mg