Turkey Stuffed Zucchini Boats

Turkey Stuffed Zucchini Boats

Author Randa Derkson


  • 3 Zucchini split length wise
  • 2 cups Spaghetti sauce made ahead of time: recipe below
  • Parmesan and part skim mozzarella optional
  • For The Sauce:
  • 1 lb ground turkey
  • 1 tbsp Olive Oil
  • 1 large onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 cup white wine beef broth works too
  • 1 can 28 oz crushed tomatoes
  • 1/2 can tomato paste 4 oz can
  • 1 jar marinara sauce I like Safeway O Organics
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 1/2 tsp - 1 tsp crushed red pepper start small and increase the heat by taste
  • 2 tbsp dried parsley
  • 1/2 cup parmesan cheese


  • Pre-heat oven to 375F.
  • Scoop out the middle of the zucchini.
  • Ladle the spaghetti sauce in the zucchini boats.
  • Bake for 15 minutes.
  • Add cheese (optional) and bake for another ten minutes, or until bubbly and delicious. (For this recipe I used 2 tbsp of Parmesan Cheese for me (hubby added part skim mozza after).
  • Directions for the sauce:
  • In a large pot, over medium heat, cook up the ground turkey. Drain the meat and set aside.
  • Heat up the olive oil , add the onion, green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
  • Add the wine (this time I used Pinot Grigio, but I have used almost every other white and have had great results each time) and reduce for about four minutes.
  • Add the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
  • Add the meat. Stir and put a lid on.
  • Let this simmer on low - medium/low for at least an hour. The longer, the better.
  • After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.