Description
Roasted Zucchini Boats are a colorful and delicious way to celebrate Mother’s Day or enjoy a light weeknight dinner. These delightful vegetable canoes are filled with savory ground turkey, cherry tomatoes, and melted mozzarella cheese, creating a dish that is as beautiful as it is flavorful. Ready in just under an hour, these boats are easy to prepare, allowing you to impress your family and friends with minimal effort.
Ingredients
Scale
- 4 medium zucchinis (7–8 inches long)
- 1 lb lean ground turkey or beef
- 1 cup cherry tomatoes, diced
- 1 cup fresh mozzarella cheese, shredded
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise and scoop out the insides.
- In a skillet over medium heat, add olive oil and ground turkey/beef. Cook until browned.
- Add diced cherry tomatoes and minced garlic; cook until softened.
- Stir in Italian seasoning, salt, pepper, and reserved zucchini flesh until well combined.
- Stuff each zucchini half with the mixture and top with mozzarella cheese.
- Arrange on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and bake for 20-25 minutes until tender and cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg