Description
This Turkey Lasagna Zucchini Boats recipe is a healthy and delicious twist on traditional lasagna, using lean ground turkey and fresh zucchini as a low-carb base. Packed with flavorful tomato sauce and topped with melted mozzarella and parmesan cheeses, this dish is perfect for a nutritious dinner that's easy to prepare and bursting with Italian-inspired flavors.
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, can sub an olive oil or 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 on the stovetop. Use a spatula to crumble the meat and cook over medium-high heat, stirring occasionally until browned. Then reduce heat to medium-low and stir in tomato paste, water, dried oregano, garlic powder, salt, and black pepper. Simmer the mixture for 3 to 5 minutes until warmed through.
- Prepare Zucchini Boats: Cut off the top with the stem from each zucchini, then slice each zucchini in half lengthwise to create two boats from each. Use a spoon to gently scoop out the center of each zucchini, doing a shallow scoop to avoid wasting too much flesh.
- Season Zucchini: Lay the zucchini boats side by side in a baking dish or on a baking sheet. Drizzle olive oil over the tops and use your fingers or a brush to spread it evenly. Season with salt and pepper to taste.
- Fill Zucchini Boats: Spoon the prepared turkey mixture into the center of each zucchini boat, filling them generously.
- Bake First Phase: Place the stuffed zucchini boats in the oven and bake for 15 minutes to allow the flavors to meld and zucchini to soften slightly.
- Add Cheese and Finish Baking: Remove the baking dish from the oven and sprinkle grated parmesan cheese and shredded mozzarella cheese evenly on top of each boat. Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly and zucchini is tender but still firm.
- Garnish and Serve: Remove zucchini boats from the oven, garnish with fresh chopped basil if desired, and serve warm for a delightful, healthy main dish.
Notes
- Use lean ground turkey to keep the dish low in fat and calories while maintaining flavor.
- For a lower-fat option, use part-skim mozzarella cheese or reduce the amount of cheese.
- Scooping out zucchini flesh creates space for the filling but leave some to maintain structural integrity and prevent sogginess.
- Olive oil can be substituted with avocado oil spray to reduce oil quantity and calories.
- To make this recipe gluten-free, double-check that tomato paste and spices do not contain any gluten additives.
- Storing leftovers covered in the refrigerator will keep them fresh for up to 3 days; reheat gently in the oven.
- Optional fresh basil adds a bright, aromatic flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
