Turkey Stuffed Zucchini Boats
Why This Is Strictly Keto
Zucchini halves stand in for pasta shells here, holding a filling of browned ground turkey, onion, no-sugar-added marinara and melted mozzarella and Parmesan. Every ingredient is something you’d find in a produce aisle or butcher case — no noodles, no breadcrumbs.
Ingredients
- 4 medium zucchini
- 1 lb ground turkey
- 1/2 yellow onion, diced
- 1 1/2 cups marinara sauce (no added sugar)
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
Instructions
Prep the zucchini: Preheat the oven to 375°F. Halve the zucchini lengthwise and scoop out the flesh, leaving a 1/4-inch shell; reserve the flesh. Arrange the boats in a baking dish, brush with olive oil, and bake 15 minutes.
Brown the filling: Heat the remaining oil in a skillet over medium heat. Add the onion and reserved zucchini flesh and cook 3–4 minutes. Add the ground turkey and cook, breaking it up, until browned.
Simmer: Stir in the marinara and Italian seasoning and simmer 3–4 minutes. Season with salt and pepper.
Fill and top: Spoon the turkey mixture into the par-baked zucchini boats. Top with mozzarella and Parmesan.
Bake again: Bake 15–20 minutes more, until the zucchini is tender and the cheese is melted and lightly golden.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~290 kcal | 16g | 28g | 8g |
Tips
- Salt the scooped zucchini shells lightly and let them sit a few minutes to draw out excess moisture before the first bake.
- Ground beef or Italian sausage work as well as turkey.
- Leftovers reheat well in the oven; the microwave will soften the zucchini further.
