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–+ servings
Close-up of Turkey & Quinoa Stuffed Zucchini Boats, topped with melted cheese, on a white plate.

Turkey & Quinoa Stuffed Zucchini Boats

A healthy and flavorful dish featuring zucchini boats filled with seasoned ground turkey and quinoa.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 boats
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Boats
  • 2 large zucchini halved lengthwise
For the Filling
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 cup quinoa cooked
  • 1/4 cup diced onion
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tomato sauce
  • 1/4 cup shredded cheese optional

Equipment

  • Baking sheet
  • Skillet
  • Knife
  • Spoon

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Scoop out the flesh from the zucchini halves, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.
  3. Heat olive oil in a skillet over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  4. Add the diced onion, minced garlic, and chopped zucchini flesh to the skillet. Cook until the onion is softened, about 5 minutes.
  5. Stir in the cooked quinoa, oregano, salt, pepper, and tomato sauce. Cook for another 2-3 minutes until heated through.
  6. Place the hollowed-out zucchini boats on a baking sheet. Spoon the turkey and quinoa mixture evenly into the zucchini boats.
  7. If using, sprinkle shredded cheese over the top of each stuffed zucchini boat.
  8. Bake for 25-30 minutes, or until the zucchini is tender and the filling is heated through.

Notes

Serve hot. You can add other vegetables like bell peppers or corn to the filling for extra flavor and nutrients.

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