Description

When humble zucchini turns into flavor-packed, cheesy little boats of joy, you know dinner’s about to feel like an Italian garden party. These Italian Stuffed Zucchini Boats are juicy, hearty, and easy enough for a Tuesday—yet they impress like Nonna herself made them. Stuffed with savory turkey (or beef!), sautéed veggies, marinara, and crowned with melty mozzarella and a golden breadcrumb crunch… this is healthy comfort food, done right!

Ingredients

Scale

3 medium zucchini (7–8 inches)
1 lb lean ground turkey or beef
1 tbsp olive oil
⅓ cup diced onion
1 tsp minced garlic
⅓ cup chopped red bell pepper
½ cup chopped cremini mushrooms
¼ cup chopped fresh Italian parsley (plus more for garnish)
1 tsp Italian seasoning
½ tsp salt + black pepper, to taste
¼ tsp crushed red pepper flakes (optional)
24–26 oz jar tomato basil marinara, divided
1½ cups shredded part-skim mozzarella
¼ cup shaved Parmesan
2 tbsp Italian-style panko breadcrumbs

Instructions

1️⃣ Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13 dish. Slice zucchini lengthwise, scoop out centers (leave ¼-inch shell). Chop scooped bits—don’t toss them! Spread 1 cup marinara in baking dish. Arrange zucchini boats cut-side up.

2️⃣ Make Filling: Heat olive oil in skillet (med heat). Sauté onion, garlic, bell pepper, mushrooms & chopped zucchini for 5–7 mins until softened. Add turkey, crumble & cook through. Drain excess fat if needed. Stir in parsley, Italian seasoning, salt, pepper & flakes. Add ½ cup marinara, simmer 1 min, remove from heat & let cool 5 mins.

3️⃣ Stuff & Top: Fill zucchini generously with mixture. Top with mozzarella, Parmesan & breadcrumbs.

4️⃣ Bake: Cover loosely with foil. Bake 25–30 mins. Uncover & bake 5–10 more until cheese is golden & zucchini is fork-tender.

5️⃣ Serve: Rest 5 mins, sprinkle with fresh parsley, spoon extra sauce around boats & enjoy!

Notes

Salty zucchini? Lightly salt shells & blot dry before filling.
Veggie? Swap meat for cooked quinoa, lentils, or beans.
Keto? Use pork rinds instead of breadcrumbs.
Freezer-friendly: Assemble unbaked, wrap tightly, bake straight from frozen (add 15 mins).

Nutrition

Calories: 290 cal Per Boat
Fat: 15g
Carbohydrates: 14g
Protein: 24g