Description
This Turkey Lasagna Zucchini Boats recipe offers a delicious, low-carb twist on traditional lasagna by stuffing tender zucchini with a savory ground turkey tomato mixture, topped with melted cheese and fresh basil. It's perfect for a healthy and satisfying main course.
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 prepare for baking the zucchini boats.
- Cook Turkey Filling: Add the ground turkey to a skillet over medium-high heat on the stovetop. Use a spatula to crumble the meat and cook, stirring occasionally, until browned. Reduce heat to medium-low. Stir in tomato paste, water, dried oregano, garlic powder, salt, and black pepper. Simmer for 3 to 5 minutes until the mixture is heated through and well combined.
- Prepare Zucchini: Cut off the tops of the zucchinis (with the stem), then slice each zucchini lengthwise to create two boats. Use a spoon to gently scoop out the center, removing a shallow amount to avoid waste.
- Season Zucchini Boats: Arrange the zucchini boats side by side in a baking dish or on a baking sheet. Drizzle olive oil or spray olive/avocado oil evenly over the tops of the boats, then season with salt and pepper.
- Fill Zucchini Boats: Spoon the cooked ground turkey mixture evenly into the center of each zucchini boat.
- Bake Initial: Place the stuffed zucchini boats in the oven and bake for 15 minutes to allow the zucchini to soften slightly.
- Add Cheese and Bake: Remove the boats from the oven and sprinkle grated parmesan and shredded mozzarella cheese evenly over the tops. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the zucchini is tender but not soggy.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped basil before serving for a flavorful finish.
Notes
- To save zucchini pulp, you can use it in soups or omelets instead of discarding it.
- For a spicier filling, add red pepper flakes or diced jalapeño to the turkey mixture.
- Substitute ground chicken or lean beef if preferred.
- If you want a crispier zucchini skin, consider lightly salting the scooped zucchini and letting it sit for 10 minutes before baking to draw out moisture.
- Use low-fat cheeses to reduce calories while maintaining flavor.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
