Grilled Zucchini Turkey Boats
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Key takeaways
- Fill zucchini halves with seasoned ground turkey and cheese.
- Follow the preparation and grilling steps, with serving ideas.
Fill zucchini halves with seasoned ground turkey and cheese. Follow the preparation and grilling steps, with serving ideas.
Ingredients (for 4 boats – 2 servings)
| Ingredient | Amount |
|---|---|
| Medium zucchini | 2 whole |
| Lean ground turkey (93/7) | 1 lb (450g) |
| Yellow onion (finely diced) | ¼ cup (40g) |
| Garlic cloves (minced) | 2 |
| Tomato paste | 2 tbsp |
| Shredded mozzarella or provolone | ¾ cup (75g) |
| Grated Parmesan cheese | ¼ cup (20g) |
| Italian seasoning | 1 tbsp |
| Paprika (smoked preferred) | 1 tsp |
| Salt and black pepper | to taste |
| Olive oil (for brushing) | 1 tbsp |
| Fresh basil (garnish) | 2 tbsp |
Time Chart
| Prep time | Cook time | Total time |
|---|---|---|
| 10 minutes | 12 minutes | 22 minutes |
Step-by-Step (6 steps)
Step 1 – Prepare the zucchini boats
Wash and dry two medium zucchini. Cut each zucchini in half lengthwise. Using a teaspoon or small cookie scoop, scrape out the seeded center flesh, creating a trench that resembles a canoe. Leave about ¼ inch of flesh on the skin side to maintain structure. Finely chop the scooped-out zucchini flesh and set aside. Do not discard it—this adds moisture and fiber to the turkey filling for grilled zucchini turkey boats .
Step 2 – Season and pre-grill the zucchini shells
Brush the inside and outside of each zucchini half with olive oil. Sprinkle lightly with salt and black pepper. Preheat your grill to medium-high heat (400°F/200°C). Place the zucchini shells cut-side down directly on the grates. Grill for 2 minutes until light grill marks appear. Flip and grill the skin side for 1 minute. Remove from heat. This brief pre-grill prevents grilled zucchini turkey boats from becoming soggy later.
Step 3 – Cook the turkey filling
In a skillet over medium heat, cook the ground turkey for 5 minutes, breaking it into small crumbles. Add diced onion, minced garlic, and the reserved chopped zucchini flesh. Continue cooking for 3 minutes until the onion becomes translucent and the zucchini releases its water. Drain any excess liquid (do not press too hard—some moisture keeps grilled zucchini turkey boats juicy). Stir in tomato paste, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 more minute.
Step 4 – Fill the zucchini shells
Remove the skillet from heat. Stir in half of the shredded mozzarella (about 6 tbsp) and all of the grated Parmesan. Mix until the cheese begins to melt. Spoon the turkey mixture evenly into the four pre-grilled zucchini shells. Pack the filling firmly but do not overflow. Each boat should have a slight dome of filling. Proper filling ensures grilled zucchini turkey boats stay intact during final grilling.
Step 5 – Top with cheese and finish on grill
Sprinkle the remaining mozzarella over each stuffed zucchini boat. Return grilled zucchini turkey boats to the grill, this time skin-side down. Close the grill lid. Cook for 4 to 5 minutes until the cheese melts and bubbles, and the zucchini edges char slightly. If using an oven, broil for 3 minutes instead. The second grilling step gives grilled zucchini turkey boats their signature smoky flavor.
Step 6 – Rest, garnish, and serve
Using a wide spatula, carefully transfer grilled zucchini turkey boats to a serving platter. Let them rest for 2 minutes—this stabilizes the filling. Garnish with fresh chopped basil or parsley. Serve grilled zucchini turkey boats hot, with a lemon wedge or low-carb marinara on the side if desired.
Ingredient choices and recipe notes
Ingredient brands, substitutions and portion sizes change the nutrient totals. We have not verified a reproducible nutrition calculation for this recipe; earlier calorie, carbohydrate and other per-serving nutrition claims have been omitted. Preparation and cooking times are estimates, so allow for all listed steps, preheating, cooling or chilling.
Check the actual labels for allergens and added ingredients, particularly when using sauces, sweeteners or dairy alternatives. Substitutions can change the texture and cooking process as well as the nutrient content. A dietary label does not certify a recipe for a medical condition.
Check poultry reaches 165°F (74°C) with a food thermometer: FoodSafety.gov temperature chart.
Related reading
For related ideas, see Cheesy Zucchini and Feta Bake and Zucchini Lasagna with Ground Beef.
