Recipe: Stuffed Zucchini Boats (+ 2 Variations)

Dinner Recipes, Poultry Recipes

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When it’s zucchini season, we love to whip up some stuffed zucchini boats. If you’re a regular reader of GHU, then you know how much we love zucchini noodles, but we do put the the Zoodler down for a minute when it comes to the recipe and it’s variations.

These delicious stuffed zucchini boats can be made two ways (or more!). The first is a taco version which tastes like a savory and spicy taco, but the zucchini boat replaces the tortilla. Low-carb, gluten-free, protein-filled, and kid-friendly. What more could you ask for in a family dinner?

The second version takes the place of pizza night and can be a vegetarian stuffed zucchini depending on what toppings you choose.

How To Make Stuffed Zucchini Boats

Whether you are making a taco zucchini boat or a pizza version, there are some basic steps for success.

  1. First, you’ll need to slice the zucchini vertically into two halves. Then scoop out the center so you have room for the filling.
  2. Place your zucchini halves face up on a sheet pan and prep your filling if needed.
  3. Add filling into zucchini boats.
  4. Bake at 400 degrees for 20-25 minutes.

Vegetarian Stuffed Zucchini

Vegetarian stuffed zucchini boats with quinoa and vegetables

The pizza version of this stuffed zucchini can easily be made vegetarian. Skip any meat toppings such as pepperoni and just stick with marinara, shredded cheese (dairy-free for vegan) and olives, green pepper, etc.

Other fun vegetarian fillings can include:

  • quinoa, parmesan and breadcrumbs
  • artichoke hearts, kalamata olives and feta
  • goat cheese, arugula and beets
  • couscous, pesto and cherry tomatoes

Additional Tips

  • Try to find zucchini of similar sizes so that they bake evenly
  • Add the scooped out portion of the zucchini back into your filling; if you’re cooking up some protein or vegetables to go into the zucchini boats, throw the scooped up flesh in with it for more nutrition and no waste.
  • These stuffed zucchini boats are naturally gluten-free and can easily be made dairy-free by using vegan cheese or skipping it entirely.

Other Low-Carb Dinner Recipes

Total Time: 40 minutes

Ingredients

  • Taco Version
  • 3 medium zucchinis
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 1/2 pounds ground turkey
  • 1 packet taco seasoning (or homemade)
  • 1 cup salsa
  • 1 1/2 cups Mexican shredded cheese blend
  • Optional toppings: sour cream, cilantro
  • Pizza Version
  • 3 medium zucchini
  • 1 teaspoon olive oil
  • Salt & pepper
  • 1/2 cup tomato sauce
  • 1/2 cup shredded cheese (use vegan for dairy-free)
  • Dried basil/oregano
  • Optional: pepperoni (we like Applegate), sliced black (or green) olives

Directions

  1. Preheat oven to 400.
  2. Slice zucchini in half vertically and scoop out the middles to create a boat without going too deep.
  3. ~Taco Version~
  4. Heat olive oil in a skillet. Add garlic and sauté one minute.
  5. Add ground turkey to skillet and crumble, cooking until browned.
  6. Mix in seasoning and salsa and remove from heat.
  7. Divide turkey mixture into zucchini boats and top with cheese.
  8. Bake in preheated oven on a baking sheet for 20-25 minutes.
  9. ~Pizza Version~
  10. Drizzle olive oil over prepared zucchini on a baking sheet. Sprinkle with salt and pepper.
  11. Spoon tomato sauce into zucchini boars and sprinkle with cheese.
  12. Sprinkle basil and oregano and additional toppings if using.
  13. Bake in preheated oven on a baking sheet for 20-25 minutes.

From the kitchen of:

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4 Comments


on January 14, 2019 at 4:14 PM Reply

Where’s the directions?


    on February 12, 2019 at 2:15 PM Reply

    Hi there - if you click on the green circle in the top right corner that says "Want to make this? Click here for the recipe?", it will bring you to the full directions and further information.


on September 22, 2015 at 7:00 PM Reply

I made this recipe this weekend, and it's delicious! I'm loving the recipes I find here.


    on September 23, 2015 at 11:59 AM Reply

    So happy to hear that, Emilie!




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