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Southwestern Zucchini Boats topped with cream sauce.
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Ground Turkey Zucchini Boats

Zucchini Boats are one of my favorite healthy dinner recipes in the summer! This recipe has 35 grams of protein per serving, and the Southwestern twist makes them SO good. I love how quickly and easily they come together, and even my kids love this fun idea for stuffed zucchini. Whether you're making them as a healthy meal or even an appetizer for cookouts, you'll love the flavor in these ground turkey zucchini boats!
Course Dinner
Cuisine American, Southwest
Diet Gluten Free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 436kcal
Author Christine McMichael

Equipment

Ingredients

Stuffed Zucchini

  • 8 small zucchini
  • 2 Tablespoons avocado oil divided
  • 1/2 medium red onion diced small
  • 1 medium red bell pepper diced small
  • 4 teaspoons minced garlic
  • 1 pound lean ground turkey
  • 1 15-ounce can black beans drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sea salt
  • pinch ground black pepper
  • 1/4 cup plain Greek yogurt
  • 1 cup Mexican cheese blend

Drizzle Sauce & Garnish

  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 Tablespoons lime juice
  • 1/4 teaspoon sea salt
  • 2 medium avocados thinly sliced
  • fresh cilantro or parsley leaves as garnish

Instructions

  • Preheat the oven to 350°F and line a large rimmed cooking sheet with parchment paper.
  • Cut the stems off of the zucchinis and slice each zucchini lengthwise.
  • Use a spoon or melon baller to scoop out the center of each zucchini. Chop half of the scooped out center portions and set aside for later.
  • Place the hollowed zucchini onto the pan facing upwards and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt. Bake for 15 minutes.
  • Meanwhile, in a large skillet with high sides, add 1 tablespoon of oil.
  • Add the onion and pepper and saute on medium heat for 5 minutes.
  • Add the garlic and cook for 1 more minute.
  • Mix in the ground turkey and break up into small pieces. Add the black beans, chopped zucchini (set aside from earlier), salt, chili powder, paprika, garlic powder, and pepper. Cook on medium-high for 6-8 minutes, mixing often until mostly cooked.
  • Turn off the heat and mix in the yogurt.
  • Spoon the turkey mixture into the center of each partially cooked zucchini half.
  • Sprinkle each filled zucchini with shredded cheese.
  • Bake at 375°F for 20 minutes. Increase the temperature to 400°F and bake for another 5-7 minutes to get the cheese extra bubbly.
  • While the zucchini cooks, mix together the sauce ingredients: yogurt, chili powder, paprika, lime juice and salt.
  • When the zucchini comes out of the oven, top with sliced avocado, a drizzle of the sauce and fresh cilantro.

Video

Notes

  • Adding half of the chopped zucchini insides & yogurt to the filling adds moisture since lean turkey can be a bit dry sometimes. No dry turkey here!
  • You'll want to use a very large sheet pan for this recipe in order to fit all 16 zucchini boats on there.
  • A melon baller can work to scoop out the zucchini, but I have found that it's so much easier to just use a spoon.

Nutrition

Serving: 4Zucchini Boats | Calories: 436kcal | Carbohydrates: 23g | Protein: 35g | Fat: 24g | Sodium: 650mg | Fiber: 9g | Sugar: 5g