Description
Delicious and healthy Turkey Lasagna Zucchini Boats combine lean ground turkey simmered in a flavorful tomato sauce with tender zucchini halves, topped with melted mozzarella and parmesan cheese for a nutritious, low-carb twist on traditional lasagna.
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 olive oil/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 get it ready for baking the zucchini boats.
- Cook Turkey Filling: Place the lean ground turkey in a skillet over medium-high heat. Use a spatula to crumble and cook the meat until browned. Reduce heat to medium-low, then stir in tomato paste, water, dried oregano, garlic powder, salt, and black pepper. Let the mixture simmer for 3 to 5 minutes until warmed through and well combined.
- Prepare Zucchini Boats: Cut the tops off each zucchini with the stem. Slice each zucchini lengthwise in half to create two boats. Use a spoon to gently scoop out the center flesh, taking only a shallow scoop to avoid waste.
- Season Zucchini: Arrange the zucchini boats side by side on a baking dish or sheet. Drizzle ½ teaspoon of olive oil over the tops and spread evenly with your fingers or spray with olive oil/avocado oil spray. Season with salt and pepper to taste.
- Fill Zucchini Boats: Spoon the prepared ground turkey mixture evenly into the centers of each zucchini boat, distributing the filling well.
- Bake Initial: Place the baking dish in the oven and bake for 15 minutes to soften the zucchini and heat the filling through.
- Add Cheese and Bake Again: Remove the zucchini boats from the oven and sprinkle 3 tablespoons of grated parmesan and 1 cup shredded mozzarella cheese evenly over the tops. Return the dish to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly and the zucchini is tender but not soggy.
- Garnish and Serve: Remove from oven and garnish with fresh chopped basil if desired. Serve warm and enjoy your healthy turkey lasagna zucchini boats.
Notes
- Use lean ground turkey to keep this dish lower in fat and calories.
- For a stronger flavor, add crushed garlic or fresh herbs like basil or thyme into the filling.
- When scooping zucchini flesh, try not to scoop too deep to prevent the boats from becoming too watery.
- Substitute shredded mozzarella with a dairy-free cheese to make it lactose-free or vegan-friendly if desired.
- Leftover filling can be used as a pasta sauce or in stuffed peppers for another meal.
- Cooking time may vary based on zucchini size—larger zucchini might need a few extra minutes.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
