Description
A delicious and healthy twist on traditional lasagna, these Turkey Lasagna Zucchini Boats are stuffed with a flavorful ground turkey tomato filling, topped with melted mozzarella and parmesan cheese, and baked to tender perfection. Perfect for a low-carb, nutritious meal that the whole family will enjoy.
Ingredients
Scale
Filling
- 1 lb lean ground turkey
- 6 oz tomato paste
- 0.67 cup water
- 1 tbsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
Zucchini
- 4 zucchini
- 0.5 tsp olive oil or olive oil/avocado oil spray
- salt and pepper to taste
To Finish
- 3 tbsp grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Optional garnish: fresh basil
Instructions
- Preheat oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the zucchini boats.
- Cook turkey mixture: In a skillet over medium-high heat, crumble and brown the lean ground turkey, stirring occasionally. Once browned, reduce heat to medium-low and stir in tomato paste, water, dried oregano, garlic powder, salt, and pepper. Simmer the mixture for 3 to 5 minutes until warmed through and well combined.
- Prepare zucchini boats: Cut off the top of each zucchini (including the stem), then slice each zucchini lengthwise to create two halves. Using a spoon, gently scoop out the center flesh of each half, keeping the scoop shallow to minimize waste and create hollow boats.
- Season zucchini: Place the zucchini boats side by side in a baking dish or on a baking sheet. Drizzle olive oil or spray with olive or avocado oil evenly over the tops, then season with salt and pepper to taste.
- Fill boats: Spoon the prepared turkey mixture evenly into the center of each zucchini boat.
- Bake first round: Place the filled zucchini boats in the preheated oven and bake for 15 minutes to start softening the zucchini and heat the filling.
- Add cheese and finish baking: Remove the boats from the oven and evenly sprinkle grated parmesan cheese and shredded mozzarella cheese over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the zucchini is tender but not soggy.
- Serve: Take the zucchini boats out of the oven and garnish with fresh chopped basil if desired. Serve warm.
Notes
- For extra flavor, sprinkle some crushed red pepper flakes into the turkey filling.
- Use a spoon or melon baller to scoop the zucchini centers carefully without piercing the skin.
- Ground turkey breast is lean and ideal, but you can substitute with ground chicken or lean ground beef.
- To keep boats intact, avoid over-scooping the zucchini flesh to maintain sturdiness during baking.
- If you prefer less cheese, reduce the amount or use part-skim mozzarella cheese.
- Leftover zucchini flesh can be chopped and added to the filling or saved for another recipe.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
