Description
A quick and easy keto-friendly recipe featuring ground turkey and zucchini boats, ready in just 30 minutes. Perfect for a low-carb, high-protein meal that’s flavorful and satisfying.
Ingredients
Scale
- 4 medium zucchinis (about 2 pounds / 900g)
- 1 pound (450g) ground turkey (93% lean preferred)
- 2 tablespoons (30ml) olive oil, extra virgin
- 1 small onion, finely diced (about 120g)
- 3 cloves garlic, minced
- 2 tablespoons (30g) tomato paste
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 cup (100g) shredded whole milk mozzarella cheese
- ¼ cup (25g) grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice zucchinis in half lengthwise and scoop out seeds and some flesh to create boats about ¼ inch thick. Brush with 1 tablespoon olive oil, season with salt and pepper, and arrange cut-side up on a lined baking sheet. Bake for 8 minutes to soften.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground turkey, breaking it up with a spatula, and cook until no longer pink, about 5-6 minutes. Stir in tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for another minute.
- Remove from heat and stir in half of the mozzarella and all of the Parmesan cheese until creamy and well combined.
- Spoon the turkey filling evenly into each pre-baked zucchini boat, pressing down gently. Sprinkle remaining mozzarella on top.
- Return stuffed zucchini to the oven and bake for 7-8 minutes until cheese is melted and bubbly. Optionally broil for 1-2 minutes for a golden crust, watching carefully to avoid burning.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
Pre-baking the zucchini prevents sogginess. Use fresh shredded mozzarella for best melting. Season turkey filling generously. Avoid overstuffing zucchini boats to keep them manageable. Filling can be made ahead and refrigerated for meal prep. Freeze filling separately if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini b
- Calories: 320
- Sodium: 480
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: keto, low carb, stuffed zucchini, ground turkey, healthy dinner, quick recipe, meal prep