Weeknight Zucchini Boats Recipe

Four baked zucchini boats filled with melted cheese and tomato mixture, served on parchment paper with basil leaves and a side of tomato sauce.

Weeknight Zucchini Boats Recipe

Looking for a fun and easy dinner to break the week's routine? These Weeknight Zucchini Boats are loaded with flavor and take just a handful of simple ingredients to pull together. A perfectly stuffed zucchini boat makes a tasty summer meal without the hassle. Zucchini boats are the perfect dish for when you want dinner on the table fast, hearty and wholesome.

Course Main Course, Main Dishes

Cuisine American, Mediterranean

Keyword ground turkey, lengthwise, marinara sauce, mozzarella, mozzarella cheese, parmesan, scoop, side dish, skillet, sprinkle, squash, stuffed zucchini boat, zucchini, zucchini boat, zucchini boats recipe, zucchini flesh, zucchini recipe

Prep Time 10

Cook Time 30

Servings Servings

Calories 119kcal

Author Zuzana Paar

Equipment

1 Wooden Spatula
1 Skillet
1 Baking Sheet

Ingredients

1/2 Cup Mozzarella grated
1/2 teaspoon Garlic Powder
2 Pieces Zucchinis medium, split and cored
1/2 teaspoon Dried Basil
1/4 Cup Onion diced
1/2 Cup Marinara Sauce
1/2 Pound Ground Turkey lean

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment or lightly grease it. Wash the zucchinis, cut them lengthwise, and carefully scoop out the centers to form boats, leaving a bit of flesh around the edges. Arrange them cut side up in your baking dish.
In a skillet over medium heat, cook the ground turkey along with the finely chopped onion. Stir frequently and break up the meat as it cooks, about 6 to 8 minutes. The turkey should be browned and the onions soft, with no pink spots left.
Add the garlic powder and dried basil to the turkey mixture, stirring to coat everything evenly. Pour in the marinara sauce and mix it all together. Let it cook for another minute or two until hot, then take the skillet off the heat.
Spoon the seasoned turkey mixture evenly into each zucchini boat, filling them to the top. Sprinkle shredded mozzarella cheese generously over each one. Bake for about 20 minutes, until the zucchinis are tender and the cheese is golden and bubbling.

Notes

Choose Medium-Sized Zucchini: Look for zucchini that are medium in size, large enough to hold filling but not too thick. Smaller zucchini can be too narrow and won’t hold much, while extra-large ones may turn mushy.
Scoop Gently: Use a spoon to carefully scoop out the middle of the zucchini, leaving a thin border. This helps them hold their shape while baking and keeps the texture just right.
Pre-Cook the Filling: Cooking the filling in a skillet first lets you layer in flavor before it goes into the oven. It makes the final baking time quicker and more even.
Add Cheese Near the End: If you're topping your boats with cheese, add it during the last 5–10 minutes of baking. This keeps it melty and golden without overcooking or burning.

Nutrition