Turkey Stuffed Zucchini Boats

Even though I didn’t go anywhere exciting, this weekend was exhausting. I felt like I was constantly on the go between marathon training, a Color Run in Brooklyn (still finding blue in random places in my apartment à la Tobias in Arrested Development), lots of fro-yo, and keeping cool at the movies (highly recommend both This Is The End and The Heat). Thankfully this week should be a bit calmer for me before another whirlwind next week (Cape Cod, Beyonce concert, home in RI, Tswift concert!!), so I’m looking forward to whipping up some low-key dinners and relaxing with the AC at home.


I made these Turkey Stuffed Zucchini Boats for dinner last week and they were the perfect quick weeknight dinner fix. Only need a few ingredients, just a few simple steps, and you’ve got a complete healthy meal in one little package. These also keep well as leftovers, so make these early in the week and you’ll have lunch or dinner ready to go all week long. (Don’t forget my Caprese Stuffed Peppers also make a great meal-in-one quick summer dinner!)


Turkey Stuffed Zucchini Boats slightly adapted from Tasty Kitchen 

serves 4


4 medium zucchini

2 tbsp olive oil

1/2 yellow onion, chopped

1 garlic clove, minced

1 lb ground turkey

1 cup grape tomatoes, chopped (or about 1 whole tomato, chopped)

3 tbsp chicken stock

1/4 tsp crushed red pepper flakes

1/4 tsp ground black pepper

1/2 tsp salt

1/2 tsp dried thyme

1/2 tsp dried oregano

1 egg white

1/2 cup grated parmesan cheese, divided.

1. Preheat oven to 375 degrees. Fill a large baking dish with just barely enough water to cover the bottom. Set aside.

2. Halve each of the zucchini lengthwise. Using a teaspoon, carefully scoop out the seeds and flesh from the middle of the zucchini, leaving about a 1/4-inch border. Reserve the flesh and seeds in a small bowl.

3. Heat olive oil in a large skillet over medium-high heat. Sauté the onion and garlic until just translucent, about 5 minutes.

4. Add the ground turkey to the skillet, breaking up with the back of a spoon and cook until no longer pink, about 8 minutes.

5. Add the reserved zucchini insides, tomatoes, chicken stock, and spices to the skillet. Stir and cook for a few minutes until the tomatoes start to break down, 5-8 minutes. Remove from the heat and let cool for a couple minutes.

6. Add in the egg white and half the parmesan cheese to the slightly cooled turkey mixture. Stir to combine.

7. Fill each of the zucchini boats with the turkey mixture and top with remaining parmesan cheese. Place in the baking dish and cook for 30-40 minutes until zucchini is tender and cheese is nicely browned.



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