Italian Stuffed Zucchini Boats

Fresh and packed with flavor, these zucchini boats are sure to be a summertime family favorite. 


  • 4 medium zucchinis, cleaned, halved lengthwise and seeds scooped out
  • 1 Tbsp oil
  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 garlic cloves, minced
  • 1 lb. ground chicken or turkey breast
  • 1 tsp Italian seasoning
  • to taste salt and pepper
  • 3 Tbsp grated Parmesan cheese
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tomato, seeds removed and finely diced
  • 1 cup mozzarella cheese
Italian Stuffed Zucchini Boats
Amount Per Serving: 40 minutes


Servings: 8 zucchini boats

Nutrition information per boat (using 93% lean ground turkey): 175 calories; 7.6 g fat; 1.9 g saturated fat; 46 mg cholesterol; 196 mg sodium; 10 g carbohydrate; 3.1 g fiber; 6.9 g sugar; 18 g protein


Preheat grill to medium heat. Place zucchini on the grill while you prepare the filling, about 15 minutes. Heat oil over medium-high heat. Sauté onion and bell pepper until softened, 5–7 minutes. Add garlic and ground chicken or turkey. Continue to cook, breaking up meat frequently, until cooked through, about 8 minutes. 

Add Italian seasoning, salt, pepper, parmesan cheese, tomato sauce, water and diced tomatoes. Stir to combine. 

Remove zucchini from grill and place in a disposable baking dish or on two sheets of aluminum foil. Stuff with tomato mixture then top with mozzarella cheese. 

Return zucchini boats to the grill and grill, covered, for 5 more minutes or until cheese has melted. 


Preheat oven to 400°F. Prepare filling and stuff zucchini boats. Top with cheese and bake for 25-30 minutes, or until zucchini is crisp-tender and cheese is melted.