Best Turkey Zucchini Boats Recipes

ZUCCHINI BOATS WITH GROUND TURKEY

Steps:

• Trim zucchini ends and cut in half lengthwise. Scoop out and reserve pulp, leaving a 1/2-inch shell.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine reserved zucchini pulp, turkey, green bell pepper, sweet red pepper, onion, mushrooms, and spinach in a skillet over medium heat. Cook until turkey is no longer pink, 8 to 10 minutes. Drain. Remove from heat and add 1/2 cup Cheddar cheese, tomato paste, garlic powder, salt, and pepper; mix well. Spoon mixture into the zucchini shells and place in the prepared baking dish. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven uncovered until zucchini is tender, 25 to 30 minutes.

TURKEY-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees F.
• Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside.
• In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats.
• Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto.
• In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
• In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.
• Cook and drain orzo according to package directions. Toss with pesto and serve.

TURKEY SAUSAGE ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp., In a large skillet, cook turkey, onion, celery, garlic and seasonings over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles. Stir in croutons, 1/2 cup cheese and zucchini pulp. Spoon into zucchini shells., Transfer to two ungreased 13x9-in. baking dishes; add 1/4 in. water. Bake, covered, 30-35 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes or until cheese is melted.

GROUND TURKEY ZUCCHINI BOATS

Steps:

• Place zucchini in a large skillet with about 1/2 cup water. Season with salt and pepper, cover, and steam until tender, about 10 minutes. Drain.
• Cook and stir turkey in a skillet over medium heat until browned, about 8 minutes. Add spinach and fire-roasted tomatoes. Simmer until spinach is wilted, about 4 minutes. Stir in cottage cheese until heated through, about 3 minutes.
• Cut each zucchini in half lengthwise. Spoon turkey mixture on top and garnish with mozzarella cheese. Add a few red pepper flakes for extra kick.

TURKEY ZUCCHINI BOATS

Steps:

• Preheat oven to 375ºF/190ºC and lightly grease a baking dish: set aside.
• Slice zucchinis in half lengthwise and scoop the flesh out with a melon baller, leaving about ¼-inch from the edges - reserve the flesh for other recipes. Place zucchini boats on the prepared baking dish; set aside.
• In a medium saucepan over medium heat, add oil and when hot, add onions and celery; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Stir in mushrooms and cook for 4 minutes. Add garlic and quickly sauté for 1 minute. Add cooked turkey, Marinara sauce, Italian seasoning and sharp Cheddar cheese; stir until the ingredients are well blended.
• Remove from the heat and add breadcrumbs and parsley; stir well and taste and adjust if necessary.
• Evenly stuff the prepared zucchini half cavities. Sprinkle on Parmesan cheese to cover the filling and dust with smoked paprika.
• Wrap the dish with foil and transfer to the preheated oven; bake for 35 minutes.
• 25 minutes later, remove the foil and continue baking for the remaining 10 minutes.
• Remove from the heat and let it sit 5 to 10 minutes before serving. Yields 6 zucchini halves
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/njWseO35jU0

TURKEY TACO ZUCCHINI BOATS

Steps:

• Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
• Using a small spoon (I used a teaspoon,) hollow out the centre of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.
• Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese.
• Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro or green onions if desired.