These delicious, low-carb zucchini boats are perfect for dinner any night of the weekโ€”especially during zucchini season!

Stuffed Zucchini Boats

  • Difficulty: easy
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An easy summer dinner featuring peak-season zucchini.


  • 4 medium zucchini
  • 2 tablespoons olive oil, plus extra for greasing your pan
  • 2 garlic cloves, minced
  • 1/2 cup onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup Cremini or button mushrooms, diced
  • 1 lb. ground turkey
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 8 oz. jar low-sugar marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 2 tablespoons fresh parsley or basil leaves, chopped


  1. Preheat oven to 400 degrees. Grease a large rectangular baking dish with olive oil.
  2. Slice the zucchini lengthwise, trim ends, and scoop out the centers, leaving about 1/4-inch thickness around the edges. (If you wish, you can freeze the scooped-out zucchini flesh and save it to toss into soups or smoothies.)
  3. Place zucchini in pan. Brush with a little olive oil (about 1 tablespoon) and season with salt and pepper.
  4. Heat remaining olive oil in a large pan over medium-high heat. Add the turkey and cook for 4-5 minutes, stirring to break up the meat as it cooks. Sprinkle in Italian seasoning, salt, and pepper.
  5. Add the garlic, onion, bell pepper, and mushrooms, and cook for another 4-5 minutes.
  6. When the turkey is fully cooked and the veggies have softened, lower the heat, add the marinara sauce, and gently simmer for 5 minutes.
  7. Spoon the mixture evenly into your zucchini boats, then top with shredded mozzarella and parmesan.
  8. Cover with foil and bake for 25-35 minutes, or until zucchini is tender and cheese is melted and bubbly. Garnish with parsley or basil and ENJOY!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

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