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  • Writer's pictureJenn Clayton

Low Carb Zucchini Boats

Updated: Jul 2, 2023

Low carb DELISH recipe!! All time favorite and a GREAT way to get in veggies!

Stuffed with extra lean ground turkey! Full of protein and a nutrient dense meal!

Full recipe in video below


  • 6 Zucchini, ends trimmed

  • 1 tablespoon Olive Oil

  • ½ Onion, yellow, chopped finely

  • 1 pound 99% Ground Turkey

  • 2 Garlic Cloves, crushed

  • 1 14.5 ounce can Petite Diced Tomatoes, undrained

  • 2 tablespoons Tomato Paste

  • ½ cup Water

  • ¼ teaspoon Red Pepper flakes

  • ½ teaspoon Kosher Salt

  • ¼ teaspoon Black pepper, freshly ground

  • 1 Inside of one zucchini after scooping See Tips

  • ½ cup Parmesan Cheese, grated

  • 1 cup light shredded cheese

  • 3 tablespoons Italian Parsley, chopped finely

  • Pre-heat oven to 350. Use a 9 x 13" baking dish with cooking spray or a little olive oil smeared on the bottom to prevent sticking.

  • Trim both ends of each zucchini. Fill a large pot with water and add a tablespoon of salt. Bring the water to a boil, then add the whole zucchini's and let them cook for 5 minutes. Remove from the pot and set on a clean dish towel. Let them cool for a few minutes, then cut them in half lengthwise, and scoop out the inside middle line of seeds with a spoon. Set aside the insides of one of the zucchinis and chop it finely. (You'll add it to the turkey meat in a minute) Set the zucchini boats inside the prepared baking dish while you make the turkey filling.

  • In a large skillet, add the olive oil and chopped onion and a pinch of salt. Cook on medium heat until the onions are soft and starting to brown on the edges, about 4-5 minutes.

  • Add the ground turkey and cook it until no longer pink on medium heat, breaking it apart into small chunks with a wooden spoon or spatula. Add in the garlic cloves, the can of tomatoes, tomato paste, the water, the red pepper flakes, salt and pepper. Add in the reserved chopped inside of one zucchini to the mixture also, and stir to combine. Simmer on medium heat, stirring occasionally for 10-12 minutes until the moisture has evaporated (the mixture should be stiff and not saucy). Remove from the heat, let it cool for 10 minutes, then stir in the Parmesan cheese & half the chopped parsley and mix to combine.

  • Dry the insides of the zucchini boats with a paper towel, then divide the turkey mixture among the 12 zucchini boats. Top the boats with the grated jack cheese and the rest of the chopped parsley. Bake for 25-30 minutes at 350 degrees.

6 Servings:

203 Calories

11g Fat

1g Carbs

24g Protein

Recipe inspiration from

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