Description
These Turkey Lasagna Zucchini Boats are a delicious low-carb twist on classic lasagna. Ground turkey simmered in a flavorful tomato sauce is stuffed into tender zucchini halves, then topped with melted mozzarella and parmesan cheese. Perfect for a healthy dinner that's easy to prepare and packed with protein and veggies.
Ingredients
Scale
Filling
- 1 lb lean ground turkey
- 6 oz tomato paste
- ⅔ cup water
- 1 tbsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Zucchini
- 4 zucchini
- ½ tsp olive oil (or sub olive oil or avocado oil spray)
- Salt and pepper to taste
To Finish
- 3 tbsp grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Optional garnish: fresh basil
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the zucchini boats.
- Cook Turkey Mixture: Heat a skillet on the stovetop over medium-high heat. Add the ground turkey and crumble it with a spatula. Cook until browned, stirring occasionally. Lower heat to medium-low and stir in tomato paste, water, oregano, garlic powder, salt, and black pepper. Simmer for 3 to 5 minutes until warmed through.
- Prepare Zucchini Boats: Slice off the top with the stem from each zucchini and cut them lengthwise to make two boats from each zucchini. Use a spoon to scoop out the centers gently, keeping a shallow scoop to avoid waste.
- Season Zucchini: Arrange the zucchini boats side by side in a baking dish or on a baking sheet. Drizzle olive oil over the tops and spread evenly using your fingers or spray with avocado or olive oil. Season with salt and pepper.
- Fill Zucchini Boats: Spoon the cooked ground turkey mixture into the hollowed zucchini boats, spreading it down the center of each boat evenly.
- Bake First Phase: Place the filled zucchini boats in the oven and bake for 15 minutes until zucchini starts to soften.
- Add Cheese and Finish Baking: Remove boats from the oven and sprinkle grated parmesan and shredded mozzarella cheese on top. Return to the oven and bake for another 10 minutes until the cheese is melted and bubbly and zucchini is tender but not soggy.
- Serve: Take the zucchini boats out of the oven and garnish with fresh chopped basil before serving warm.
Notes
- For a spicier version, add red pepper flakes to the turkey simmering mixture.
- Use a spoon carefully to scoop zucchini to keep the walls intact and avoid sogginess.
- Fresh basil can be substituted with parsley or oregano for different flavors.
- You can make this recipe ahead and refrigerate before baking; just add a few extra minutes to the baking time if baking from cold.
- Substitute ground turkey with ground chicken or lean beef if preferred.
- Ensure zucchini boats are not overcrowded in the baking dish to allow even cooking.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 200 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
