Description

These stuffed zucchini boats with ground turkey are the ultimate easy weeknight dinner — just 5 ingredients, one skillet, and one baking dish. Saucy, satisfying, low-carb, and on the table in under an hour.

Ingredients

Scale

4 medium zucchini squash
½ medium onion, chopped
1 lb ground lean turkey
1½ cups marinara sauce
2–3 tablespoons parmesan cheese (optional)
Salt and pepper to taste

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Instructions

Preheat your oven to 400°F.
Cut each zucchini in half lengthwise.
Use a spoon to scoop out the seeds and center of each half, leaving about ¼ inch of zucchini all around to form a little boat.
Place a large nonstick skillet over medium-high heat.
Add the chopped onion and ground turkey to the pan. Season generously with salt and pepper.
Cook for 8 to 10 minutes, breaking the turkey apart with a wooden spoon until fully cooked through with no pink remaining.
Add the marinara sauce to the turkey mixture and stir to coat everything evenly.
Let it cook for another 2–3 minutes until the sauce is warmed through.
Place the zucchini boats cut-side up in a 9×13 baking dish.
Spoon the turkey and marinara mixture evenly into each boat.
Sprinkle each boat with parmesan cheese if using.
Cover the dish tightly with aluminum foil and bake for 20–30 minutes, until the zucchini is tender and the cheese has melted.
Serve immediately while warm.

Notes

Check the zucchini around the 20-minute mark — if you can pierce it easily with a fork, it's done. Don't love mushy zucchini? Pull them on the earlier side. Covering with foil is key — it traps steam and helps the zucchini cook through without drying out the filling. For medium zucchini (about 7–8 inches long), cooking will be most even.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baked
Cuisine: American