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Flavorful Stuffed Zucchini Boats with Ground Turkey and Feta

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A simple, healthy, and delicious dinner featuring zucchini boats stuffed with a savory ground turkey filling and topped with tangy feta cheese. Perfect for busy weeknights and crowd-pleasing meals.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and scooped out (about 1.5 pounds / 700 grams total)
  • 1 pound (450 grams) lean ground turkey
  • 4 ounces (115 grams) feta cheese, crumbled
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • Zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the zucchini boats in a single layer.
  2. Slice each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and some of the flesh to create boats about ½-inch thick. Set the scooped flesh aside.
  3. Finely chop the reserved zucchini flesh and set aside.
  4. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the ground turkey to the skillet, breaking it up with a spatula. Cook for 6-8 minutes until browned and cooked through. Season with salt, pepper, and red pepper flakes if using.
  6. Stir in the tomato paste and chopped zucchini flesh. Cook together for 3-4 minutes to allow flavors to meld and excess moisture to evaporate.
  7. Remove from heat and stir in the chopped parsley, dill (if using), and lemon zest. Taste and adjust seasoning as needed.
  8. Spoon the turkey mixture evenly into each zucchini half, packing gently but not overflowing. Place the boats snugly in the prepared baking dish.
  9. Scatter the crumbled feta cheese evenly over each boat.
  10. Bake uncovered for 20-25 minutes until the zucchini is tender but still holds its shape and the feta is slightly browned and melty.
  11. Let rest for 5 minutes before serving.

Notes

Watch the baking time closely to avoid mushy zucchini. If feta browns too quickly, loosely cover with foil halfway through baking. Let the boats rest 5 minutes after baking to set the filling. For gluten-free, use almond flour breadcrumbs or crushed nuts instead of traditional breadcrumbs. For dairy-free, omit feta or use plant-based cheese.

Nutrition

Keywords: stuffed zucchini boats, ground turkey, feta cheese, healthy dinner, easy recipe, low carb, gluten-free, weeknight meal

Find it online: https://juliamadeit.com/flavorful-stuffed-zucchini-boats-with-ground-turkey-and-feta-recipe-for-easy-healthy-dinner/