Poultry · Stuffed vegetables

Turkey-Stuffed Zucchini Boats

Roasted zucchini filled with turkey, tomatoes and a golden mozzarella topping.

By CarbPortion · AI-assisted recipe

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Prep: 25 min
Cook & rest: 40 min
Total: 65 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground turkeyRaw, generic ground turkey600 g
Zucchinimedium zucchini900 g
Canned tomatoesIn tomato juice, no added salt300 g
Mozzarellagrated100 g
Oniondiced80 g
Garlicminced12 g
Olive oilSalad or cooking oil20 g
BasilDried2 g
SaltTable salt4 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 400°F (200°C). Halve zucchini lengthwise and scoop out the soft centers, leaving firm shells. Chop all the scooped flesh for the filling.
Brush shells with half the oil and season with half the salt. Roast cut-side up for 12 minutes.
Heat remaining oil in a skillet. Cook onion for 3 minutes, then add turkey and brown for 8–10 minutes to 165°F (74°C).
Stir in garlic, chopped zucchini centers, tomatoes, basil, pepper and remaining salt. Simmer uncovered for 8 minutes until thick. Fill the shells and scatter with mozzarella.
Bake for 15–18 minutes to a bubbling center of 165°F (74°C). Divide the boats and any extra filling into 4 servings.

Kitchen notes

All zucchini flesh is used; the listed weight excludes only the stalk ends.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 13.5 g
Fiber: 4.3 g
Carbs − fiber: 9.1 g
Protein: 38.8 g
Fat: 23.6 g
Energy: 410 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Turkey-Stuffed Zucchini Boats

For 4 servings

Meat & poultry

Ground turkeyRaw, generic ground turkey600 g

Vegetables

GarlicRaw12 g
OnionRaw80 g
ZucchiniRaw, with skin900 g

Eggs & dairy

MozzarellaWhole milk, low moisture100 g

Oils & fats

Olive oilSalad or cooking oil20 g

Herbs & spices

BasilDried2 g
Black pepperDried, ground1 g
SaltTable salt4 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt300 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/turkey-stuffed-zucchini-boats/

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