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Stuffed Zucchini Boats: Healthy Ground Turkey & Rice


  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

Description

Stuffed Zucchini Boats are a flavorful and wholesome dish featuring hollowed zucchini filled with a savory mixture of ground turkey or beef, sautéed vegetables, rice, and Italian spices. Topped with melted mozzarella and fresh basil, these boats bake to golden perfection. Perfect for a hearty weeknight meal, they offer a nutrient-rich, low-carb alternative to classic stuffed vegetables while remaining delicious and satisfying.


Ingredients

Scale
  • 4 medium zucchini
  • 1 lb ground turkey or beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup cooked rice
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 400°F. Cut zucchini in half lengthwise.
  2. Scoop out flesh from each zucchini half, leaving a 1/4 inch border. Reserve the scooped flesh.
  3. Brush zucchini boats with olive oil and season with salt and pepper.
  4. Bake empty zucchini boats for 15 minutes until slightly tender.
  5. Meanwhile, cook ground turkey or beef in a large skillet over medium heat until browned.
  6. Add onion, garlic, bell pepper, and reserved zucchini flesh to the skillet. Cook for 5 minutes, stirring occasionally.
  7. Stir in diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper. Mix thoroughly.
  8. Remove zucchini boats from the oven and fill them with the prepared mixture.
  9. Top each zucchini boat with shredded mozzarella cheese.
  10. Return the filled boats to the oven and bake for 20-25 minutes, until cheese is bubbly and golden.
  11. Remove from oven and garnish with fresh basil before serving.

Notes

For substitutions, try ground chicken or plant-based crumbles for a vegetarian version, and use quinoa for a gluten-free option. Make ahead by preparing the filling a day in advance and refrigerating; assemble before baking. Store leftovers in an airtight container for up to 3 days—reheat in the oven to retain texture. If boats turn soggy, pre-bake a bit longer, or sprinkle salt on the zucchini and let sit to draw out extra moisture before baking.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 zucchini boat (approx. 300g)
  • Calories: 320
  • Sugar: 7g
  • Sodium: 780mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 27g
  • Cholesterol: 70mg