Italian Turkey Zucchini Boats

Went back to my roots last week and my beloved pasta sauce to bring a really healthy and delicious recipe to you (and to me, of course). I know a lot of people who have recommended trying this and I’ve always been a little hesitant. I’m not sure why but part of it may be because I see zucchini as a sort of hot cucumber. To me, it’s not been my favorite, but hey, a part of life is living it in new ways.

Also, I made a slight error and what is cooking without some research and development. My zuccs were large and I thought just having them in the oven with the meat and sauce would be enough cooking time. I will say, I didn’t quite mind them being so crunchy BUT I think it would be best for you to start with them in the oven for 7-10 minutes before adding the other ingredients.

Italian Turkey Zucchini Boats

For your ingredients:

  • 2 Cups Homemade Pasta Sauce
  • 4 Medium-Large Zucchinis
  • 1 Pound Low Fat Ground Turkey (98%)
  • 1 Container of Mushrooms, Sliced
  • 2 Cups Shredded Low Moisture Mozzarella (I used Kroger brand)
  • 1.5 Cups Ricotta Cheese (Made with Skim)
  • 2 Eggs
  • 2 TBSP Garlic, Minced
  • 1 TBSP + 1 TSP Garlic Powder
  • 1 TBSP Basil
  • 1 TBSP Italian Seasoning
  • 2 TSP Salt

Total Prep Time: 20 Minutes // Total Cook Time: 50 Minutes

  1. Pre-heat the oven to 350 degrees.
  2. Take zucchini and slice in half long-ways. Core the middle with a spoon until it looks like a boat.
  3. On the stove top, brown the ground turkey with the Italian Seasoning, 1 TSP of Salt, and Minced Garlic. Set aside when finished.
  4. In another stove top pan, cook the mushrooms with 1 TBSP Garlic Powder and 1 TSP of Salt. Set aside when finished.
  5. In a separate bowl, beat eggs until mixed and then fold in ricotta cheese, basil and 1 TSP Garlic Powder. Mix well. Fold in 1 Cup of Shredded Cheese.
  6. Build your boats! I tried mixing the ricotta in with the mushrooms and ground turkey and I found it spread very easily! Top with sauce and remaining shredded cheese!
  7. Bake ~30-40 minutes.

Yields 8 servings per batch above. Estimated Weight Watchers Points: 5sp per serving 

I was craving pizza before I ate this and it really hit the spot!


Taylor Guardino, The Food Lover Gone Southern

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