Stuffed Zucchini Boats for Two

Name: Stuffed Zucchini Boats for Two
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 medium zucchini; 1/2 pound ground turkey; 1/2 cup cooked quinoa; 1/4 cup diced tomatoes; 1/4 cup shredded mozzarella cheese; 2 tablespoons grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Fresh & Light

I love making stuffed zucchini boats because they’re a fresh, healthy option that feels indulgent. This recipe combines the vibrant flavors of Italian herbs with savory ground turkey and melty cheese, making it a delightful meal for two. Every bite is a perfect balance of texture—crispy zucchini paired with creamy filling. Plus, these boats are quick to make, taking only about 30 minutes from start to finish. They’re not just delicious, but they also present beautifully on the plate, making dinner feel special!

Created by

Anna

Last updated on 2026-01-13T13:47:29.807Z

When I first tried making stuffed zucchini boats, I was amazed at how flavorful and filling they turned out. I experimented with different stuffing ingredients until I found the perfect mix of ground turkey, spices, and cheese. The zucchini itself provides a great vessel that holds the mixture without becoming soggy, thanks to a quick pre-bake. It was exciting to serve them to my partner and see how much they enjoyed the fresh flavors.

One tip that I've found essential is to scoop out the zucchini flesh adequately without breaking the skin. This ensures the boats are both sturdy and have enough space for a generous filling. I always put the scooped-out flesh into the filling mix to maximize flavor and minimize waste. These stuffed boats make any evening feel extra special!

        Why You'll Love This Recipe
        Fresh zucchini paired with a savory stuffing is a nutritious delight.
The combination of spices and cheese creates a burst of flavor.
Easy to customize with your choice of protein or veggies.

      

Choosing the Right Zucchini

When selecting zucchini for this recipe, look for medium-sized ones that have smooth, firm skin. Fresh zucchini should feel heavy for its size, indicating it's packed with moisture. Avoid any with soft spots or blemishes, as these could affect the texture of your dish. I prefer using smaller zucchinis because they have a sweeter flavor and cook more evenly, giving you the best balance between crispy edges and tender flesh.

If you can’t find medium zucchini, you can use larger ones, but be cautious of the seeds, which can become tough. For larger zucchinis, scoop out more flesh and ensure you cut the cooking time to avoid a soggy texture. Sautéing the scooped-out zucchini flesh along with the filling can add extra flavor, so don’t throw it away!

Enhancing Flavor with Fillings

The filling for these stuffed zucchini boats is versatile, making it easy to tailor to your taste. Ground turkey offers lean protein and a mild flavor, but feel free to swap it with chicken or even plant-based proteins like lentils if you're aiming for a vegetarian option. Just ensure that any substitutes are fully cooked before mixing with the other ingredients to ensure food safety.

For added flavor, consider mixing in some sautéed onions or garlic, which can elevate the savory profile of your dish. Adding a touch of red pepper flakes can bring in a pleasant heat if you enjoy a bit of spice. This recipe is forgiving and allows for creative variations, so don’t hesitate to experiment with your favorite combinations!

Storing and Reheating

If you have leftovers, stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to three days. When reheating, I recommend placing them back in a preheated oven at 350°F (175°C) for about 10-15 minutes, which helps maintain the original texture. A microwave is quicker, but it may result in a softer zucchini, so keep that in mind if you prefer a firmer bite.

For longer storage, you can freeze the unbaked stuffed zucchini. Just prepare them up to the baking step, wrap in foil or freezer-safe bags, and they can last up to three months. When you’re ready to bake, just take them out, thaw in the refrigerator overnight, and bake as instructed, but add an extra five minutes to the baking time to ensure they heat through.

Ingredients

To make these scrumptious stuffed zucchini boats, gather the following ingredients:

Ingredients

2 medium zucchini
1/2 pound ground turkey
1/2 cup cooked quinoa
1/4 cup diced tomatoes
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for drizzling

Now that you have all your ingredients, you're ready to start cooking!

Instructions

Follow these steps to create the perfect stuffed zucchini boats:

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the center using a spoon, leaving about a 1/4-inch border.

Cook the Filling

In a skillet over medium heat, brown the ground turkey for about 5 minutes. Add the diced tomatoes, quinoa, Italian seasoning, salt, and pepper. Stir and cook for another 5 minutes.

Remove from heat and mix in the mozzarella cheese.

Stuff the Zucchini

Fill each zucchini half generously with the turkey mixture and sprinkle with Parmesan cheese. Drizzle a little olive oil on top.

Bake

Place the stuffed zucchini boats on a baking sheet and bake in the preheated oven for 15 minutes or until the zucchini is tender and the tops are golden.

Let the zucchini boats cool slightly before serving, and enjoy your delicious meal!

Pro Tips

Feel free to substitute the ground turkey with ground chicken or beef, or even vegetarian options like lentils or beans for a meatless meal. Adjust the spices according to your taste preference for an added kick!

Serving Suggestions

These stuffed zucchini boats are a fantastic standalone dish, but you can easily elevate your dinner by pairing them with a simple side salad or a light pasta dish. A refreshing arugula or mixed greens salad with a citrus vinaigrette complements the savory filling beautifully, balancing the meal with something crisp and light.

You can also serve these boats with a drizzle of balsamic glaze or a dollop of pesto for added indulgence. A sprinkle of fresh herbs like basil or parsley just before serving adds not only flavor but also a splash of color that makes the dish visually appealing.

Variations to Try

Feel free to play with the filling by adding different vegetables, such as bell peppers or mushrooms, or by changing up the herbs and spices. A Mediterranean twist could include feta cheese, olives, and fresh oregano for a lively flavor contrast. Alternatively, for a Mexican-style filling, swap the Italian seasoning for taco spices and use black beans instead of turkey.

For cheese lovers, experimenting with different cheeses such as Gouda or cheddar can create a completely new flavor profile. Just keep in mind that the moisture content of the cheese may impact the overall consistency of the filling, so adjust accordingly.

Questions About Recipes

→ Can I make stuffed zucchini boats ahead of time?

Yes, you can prepare the stuffed zucchini and store them in the fridge for up to a day before baking. Just add a few extra minutes to the cooking time if baking from cold.

→ What other fillings can I use?

You can experiment with different fillings like black beans, corn, or even a mixture of cooked grains and vegetables.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

→ Is this dish gluten-free?

Yes, as long as you ensure the quinoa and any other ingredients are labeled gluten-free, this dish is suitable for a gluten-free diet.