Parmesan Turkey Zucchini Boats

Parmesan Turkey Zucchini Boats Recipe

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 pound lean ground turkey
• 1 teaspoon Italian seasoning
• 1 cup lower-sugar marinara sauce
• 1/2 cup shredded mozzarella
• 1/4 cup finely grated Parmesan
• Chopped parsley or basil, for serving (optional)

Directions

1. 1. Heat the oven to 400°F. Halve the zucchini lengthwise. Scoop out the soft centers, leaving a 1/4-inch shell; finely chop 1 cup of the scooped zucchini.
2. 2. Arrange the shells cut-side up on a rimmed sheet pan. Brush with 1/2 tablespoon oil and season with 1/4 teaspoon salt and the pepper. Bake for 10 minutes.
3. 3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Cook the onion and chopped zucchini for 4 minutes. Add the garlic and cook for 30 seconds.
4. 4. Add the turkey, Italian seasoning, and remaining salt. Cook for 6 to 8 minutes, breaking it into crumbles, until it reaches 165°F. Stir in the marinara.
5. 5. Spoon the filling into the zucchini shells. Top with mozzarella and Parmesan. Bake for 15 to 18 minutes, until the zucchini is tender and the cheese is bubbling. Add herbs if desired.

Helpful Tips

• Choose zucchini of similar size so all eight boats cook evenly.
• Do not scoop through the skin; a 1/4-inch border keeps the boats sturdy.
• If the zucchini are very watery, blot the prebaked shells before filling.

Storage and Reheating

Refrigerate cooled boats in a sealed container for up to 4 days. Reheat covered at 350°F or in the microwave until the turkey filling reaches 165°F.

Food Safety

Ground turkey must reach 165°F. Wash hands, utensils, and surfaces after contact with raw turkey, and refrigerate leftovers within 2 hours.

Estimated Nutrition

Per serving: 360 calories, 34 g protein, 16 g carbohydrate, 18 g fat, 5 g fiber, 720 mg sodium. Nutrition is an estimate and varies by brands and portions.