These low carb stuffed zucchini boats are built with lean ground turkey, onion, bell peppers, garlic, and melty cheese. The rest is stuff you probably already have in the pantry. Bonus – only 207 calories per boat!
Why this recipe works
Most lighter dinners ask you to give up something, but not ’round here, partner. These stuffed zucchini boats are packed with layers of flavor. To make this recipe “lighter” as opposed to your run-of-the-mill classic zucchini boats, we’re swapping the ground beef for ground turkey. The thing that makes this dish low-carb friendly is that you’re using zucchini as the vehicle for the stuffing, there’s no rice or pasta involved.
The same question circles every year… What’s the best way to use up zucchini? There’s only so much zucchini bread you can make before you’re looking for other ideas to put your overflowing basket of garden zucchini to use! You likely already have most of the other ingredients in your pantry aside from the produce, unless you’re lucky enough to have a garden ripe for picking with fresh veg. Let’s get started!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ZUCCHINI – Medium zucchini is ideal for making the boats. Overly large squash hold a lot more water and seeds, which end up baking down softer than you’d want for your base. Don’t toss the pulp you scoop out of the zucchini centers, we’re going to use it in the filling. You can easily swap the zucchini with yellow squash, or we have a stuffed eggplant parmesan which is pretty similar!
GROUND TURKEY – I opted for ground turkey to keep it light. Ground beef, chicken, pork, and Italian sausage will all work in this dish but will of course alter the nutritional value.
ONION – White or yellow onion will both work here. I always use my chop wizard for cutting up the onion and bell peppers. It saves so much time!
CHEESE – I personally prefer sharp cheddar, I think it gives the best flavor in this dish. Half will go into the filling and the other half goes on top. You can swap it with mozzarella, Monterey Jack, pepper jack, or a mixture of your favorite melty cheese.
When is zucchini in season?
You can find zucchini in most grocery stores year round, but it’s at its best in summer, peaking from June through late August. That’s when the squash is smallest, firmest, and most affordable.
How to Make Stuffed Zucchini Boats
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Cut both ends off of each zucchini, then cut in half lengthwise. Carefully scoop out the pulp (a small measuring spoon or melon baller works great), but do not discard. Set aside pulp.
- Add 1 tablespoon of the olive oil to your skillet. Heat over medium high heat until shimmering. Add garlic and onion and sauté until softened.
- Brush both sides of the zucchini halves with enough of the remaining olive oil (you may not use it all), and line them up in the 13×9 baking pan.
- Add ground turkey, garlic salt, onion powder, black pepper, and zucchini pulp. Stir and cook for two minutes, or until most of the pink is gone from the turkey and pulp has begun to soften.
- Add in Worcestershire sauce, ketchup, and both bell peppers. Cook, stirring occasionally, until peppers are softened, about 5 minutes.
- Stir in 1/2 cup of the shredded cheese then turn off heat.
- Fill each zucchini half with the meat mixture then top with remaining 1/2 cup of cheese.
- Bake in preheated oven for 20-25 minutes.
Frequently Asked Questions & Expert Tips
Yes, these stuffed zucchini boats are considered low carb. The zucchini replaces the pasta, rice, or breadcrumbs that usually carry a stuffed dish, so almost all of the carbohydrate in a serving comes from the vegetables themselves (and some from the cheese).
Bake uncovered at 350°F for 20 to 25 minutes. Start checking at the 20 minute mark. Look for shells that give easily to a fork while still holding their shape, and cheese that is fully melted.
Yes. The meat filling can be made a day ahead and refrigerated. Hollow and stuff the zucchini, top with cheese, and bake when you are ready to serve!
Storage and Freezing Information
Store cooled leftover boats in an airtight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F for around 10 to 15 minutes.
You can freeze the fully cooled meat filling for later, but I wouldn’t suggest freezing assembled boats. Since zucchini naturally has a higher water content, it tends to weep as it thaws. Grab fresh zucchini when you’re ready to make them! Thaw the filling in the refrigerator overnight, assemble, and bake as normal.
Serving Suggestions
Stuffed zucchini boats have it all and don’t really need a side dish to carry them. If you do want a starchy side, they’d go well with rice, mashed potatoes, or pasta with marinara. Otherwise, a crisp dinner salad is always welcome!
I enjoyed these immensely! It was definitely a lighter, low carb alternative to zucchini boats made with marinara and ground beef. I had these for lunch one day, then reheated them for lunch the next day too. On the third day, I chopped the zucchini boat up and dumped it and the filling into a saucepan with some marinara for a quick pasta meat sauce. Hope you love them, too.
More Zucchini Recipes
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Stuffed Zucchini Boats
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 medium zucchinis
- 3 Tablespoons olive oil divided
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 1 pound ground turkey
- 1 ½ teaspoons garlic salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons ketchup
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup shredded cheddar cheese divided
Things You’ll Need
- Melon baller or small measuring spoon
Before You Begin
- Medium zucchini is ideal for making the boats. Overly large squash hold a lot more water and seeds, which end up baking down softer than you’d want for your base. Don’t toss the pulp you scoop out of the zucchini centers, we’re going to use it in the filling. You can easily swap the zucchini with yellow squash, or we have a stuffed eggplant parmesan which is pretty similar!
- Ground beef, chicken, pork, and Italian sausage will all work in this dish but will of course alter the nutritional value.
- A rimmed baking sheet can be used instead of a 13×9 pan.
Instructions
- Preheat oven to 350 F.
- Cut both ends off of each zucchini, then cut in half lengthwise. Carefully scoop out the pulp (a small measuring spoon or melon baller works great), but do not discard. Set aside pulp.4 medium zucchinis
- Add 1 tablespoon of the olive oil to your skillet. Heat over medium high heat until shimmering. Add garlic and onion and sauté until softened.2 teaspoons minced garlic, 1 cup chopped onion
- Brush both sides of the zucchini halves with enough of the remaining olive oil (you may not use it all), and line them up in the 13×9 baking pan.
- Add ground turkey, garlic salt, onion powder, black pepper, and zucchini pulp. Stir and cook for two minutes, or until most of the pink is gone from the turkey and pulp has begun to soften.1 pound ground turkey, 1 1/2 teaspoons garlic salt, 1 teaspoon onion powder, 1/2 teaspoon black pepper
- Add in Worcestershire sauce, ketchup, and both bell peppers. Cook, stirring occasionally, until peppers are softened, about 5 minutes.1 teaspoon Worcestershire sauce, 2 Tablespoons ketchup, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper
- Stir in 1/2 cup of the shredded cheese then turn off heat.
- Fill each zucchini half with the meat mixture then top with remaining 1/2 cup of cheese.
- Bake in preheated oven for 20-25 minutes.
Expert Tips & FAQs
- Store cooled leftover boats in an airtight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F for around 10 to 15 minutes.
- The meat filling can be made a day ahead and refrigerated. Hollow and stuff the zucchini, top with cheese, and bake when you are ready to serve!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Moe says
Perfect, just perfect.
We’ve made stuffed zukes for years using sausage and breadcrumbs, but they pale in comparison to this recipe, both in flavor and diet-friendliness.
We added a touch of anchovy paste and tamari, and stuck with just the red pepper, plus we really did a fine chop on the zuke pulp before adding it to the pan.
Thanks so much Chefs Antoine and Amanda!
Amanda Davis says
That’s so great to hear and we’re so glad you loved them!