These stuffed zucchini boats are loaded with a ground turkey and tomato sauce mixture and topped with parmesan and mozzarella cheese. You'll love this delicious low carb entree!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Entree
Cuisine: Gluten Free, Grain Free, Sugar Free
Keyword: zucchini
Servings: 8zucchini boats
Author: Christina
Ingredients
Filling
1lblean ground turkey
6oztomato paste
⅔cupwater
1tbspdried oregano
½tspgarlic powder
½tspsalt
½tspblack pepper
Zucchini
4zucchini
½tspolive oilcan sub an olive oil or avocado oil spray
salt and pepper
To Finish
3tbspgrated parmesan cheese
1cupshredded mozzarella cheese
Optional garnish: fresh basil
Instructions
Preheat oven to 400 degrees.
Add ground turkey to a skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium high, stirring occasionally, until browned. Reduce heat to medium low. Stir in tomato paste, water, oregano, garlic powder, salt, and pepper. Simmer for 3 to 5 minutes or until turkey/sauce mixture is warmed through.
Cut the top (with the stem) off each zucchini. Slice zucchini in half lengthwise to create 2 boats from each zucchini.
Use a spoon to gently scoop out the center of each. I do a shallow scoop because I hate to waste the zucchini.
Lay the zucchini boats side by side in a baking dish or baking sheet. Drizzle olive oil over top. Use your fingers to spread the oil evenly over the tops of each boat. (Or use an olive oil or avocado oil spray.) Salt and pepper.
Scoop the ground turkey mixture down the center of the boats.
Place finished boats in the oven and bake for 15 minutes. Remove from the oven. Top with grated parmesan cheese and shredded mozzarella cheese. Bake for another 5 to 10 minutes. Cheese should be melted and zucchini is tender but not soggy.
Remove from oven and top with fresh chopped basil before serving.