Easy Zucchini Boats

Hearty low-carb ground turkey Zucchini Boats are stuffed with a simple, healthy filling, then baked until tender with a bubbling cheesy topping. Perfect for a light lunch or dinner main dish!

Ground turkey Zucchini Onion Celery Mozzarella Wine Tomato sauce Garlic Chicken broth Garlic Oregano, basil, thyme Salt and pepper

Ingredients You Need

Clean and chop zucchini in half, scooping out the seeds/ core with a tablespoon or small ice-cream/cookie scoop. Preheat the oven, add ¼ cup broth to a 9×13-inch baking dish, lay the zucchini in it, then set aside.


Add oil to a large skillet over medium heat. Sauté onion, celery, and garlic for two minutes. Add dried herbs and salt and pepper, sauté for a further 3 minutes. Add ground turkey.


Cook ground turkey mixture, constantly stirring. Add wine and half a can of tomato sauce, bring to a boil. Reduce heat and simmer for just a few minutes before removing from the heat.


Divide the tomato meat mixture between the zucchini boats evenly. Spoon the remaining tomato sauce over the top and then sprinkle with cheese.


Bake the stuffed zucchini in the oven for 25 minutes, uncovered. Then remove from the oven, garnish with basil or parsley, then serve hot, warm, or cold!



Refrigerate leftovers covered tightly for up to 3 days. Do not freeze.

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