Description

Roasted Zucchini Boats are a delightful, light dinner option perfect for Mother’s Day or any special occasion. These tender zucchini halves are filled with a savory mixture of ground turkey, tomato sauce, and melted cheese, creating a burst of flavor in every bite. Easy to make and visually appealing, this dish is sure to impress the whole family while bringing everyone together around the table.

Ingredients

Scale

2 medium zucchinis
1 lb lean ground turkey or beef
1 cup tomato sauce
1 cup shredded mozzarella or Parmesan cheese
2 tbsp fresh basil (or 1 tsp dried)
1 tsp dried oregano
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out seeds.
In a skillet over medium heat, heat olive oil. Sauté onion and garlic for 2-3 minutes until fragrant.
Add ground turkey or beef; cook until browned. Stir in tomato sauce, basil, oregano, salt, and pepper; simmer for 5 minutes.
Generously fill each zucchini half with the meat mixture.
Top with shredded cheese and bake for 25-30 minutes until zucchinis are tender and cheese is bubbly.
Let cool slightly before serving garnished with fresh herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed zucchini half (150g)
Calories: 275
Sugar: 4g
Sodium: 450mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg

Keywords: For added protein, consider mixing in cooked quinoa or black beans. Experiment with different cheeses like feta or cheddar for unique flavors. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.