Our weekends are ruled by the hockey schedule of our boys now, but #DadChef and I are making a deliberate attempt to slow down and unplug on Sunday evenings to actually enjoy making a hearty family meal that isn’t rushed and gather together for an end of weekend family feast (just like Nonna used to insist we do when I was growing up). After a visit to Burnham Family Farm in Northumberland County, we tried out a new recipe with the ginormous Zucchini we picked up – Turkey Parmigiana Zucchini Boats.

Like most parents, we’re always looking for clever ways to get our kids to eat more veggies, and this recipe may be one night’s solution for your crew. Grab some locally harvested Zucchini, slather them in our easy peasy sauce, ground turkey & cheese and even your fussiest eater may give this one a chance like ours did (can I get an ah-yeah!).

Makes a great low-carb family meal option (and filling one too!) or pair up with pasta/rice.

Fresh Idea – swap the zucchini for eggplant or butternut squash and/or leave out the meat for a vegan/meatless meal option!

Here’s the printable recipe!

Print Recipe

Turkey Parmigiana Zucchini Boat Recipe

Try these stuffed Zucchini boats slathered with ground turkey, sauce & cheese even your pickest eaters may give a chance! A low-carb crowd-pleaser I bet will become one of your family's new faves!

Prep Time20

Cook Time30

Course: Main Course

Cuisine: Italian

Keyword: italian recipe ideas, stuffed zucchini, zucchini boats

Ingredients

2-4 medium farm fresh Zucchini
1 tbsp Italian seasoning (we use Club House Italiano)
2 tbsp extra virgin olive oil
1 lb lean ground turkey (alternative - 500 g Italian or Turkey sausage * casings removed)
1 cup mozzarella cheese *shredded*
salt & pepper *to taste*
1 tbsp fresh Italian parsley *chopped*

Easy Peasy Pasta Sauce Ingredients (linked below)

Instructions

Make easy peasy sauce (*linked below*) but add ground turkey & 2 extra tbsp of olive oil to Step 1 & cook turkey until thoroughly browned.
Preheat oven to 400 degrees F and lay out a large rectangular baking dish
Slice off the stems of each zucchini & cut in half length-wise. Use an ice cream scoop to carve out the flesh of the zucchini.
Spoon the turkey sauce mixture into each zucchini boat then sprinkle a generous amount of shredded cheese over them.
Bake for approximately 30 minutes, or until Zucchini is tender, cheese is fully melted with a hint of golden brown. Broil for 5 mins extra for a well-cooked top if you wish.
Garnish each boat with a pinch of fresh parsley. Serve on it's own, or pair with your favourite pasta/rice.