Ground Turkey Zucchini Boats

This one is a brand new recipe for me that was introduced to me by my mother.  As it happens so many times my mother presented me with a delicious dish of perfection.  However, my first attempt fell drastically short.  After some experimentation I was able to fix my version of this dish.  I am not sure where my mother found the original recipe.  I am including the original, then I will include my changes and adaptations.



2 medium-to-large zucchinis – found that to be way too much! Also making zucchini noodles by hand is a complete pain.  Instead use frozen spiral cut zucchini.  Pan fry in a little olive oil so it won’t be mushy.

1/2 to 1 white onion, diced

1 lb ground turkey

2 tbsp olive oil

1 tsp chili powder – I doubled it on my second attempt

1/2 tsp paprika – I doubled it on my second attempt

1/2 tsp rosemary – I doubled it on my second attempt

1/2 tsp garlic powder – fresh is better.  I used 5-6 chopped up cloves of fresh garlic instead

1 cup diced tomatoes –  grape tomatoes work great

1 cup shredded mozzarella or Parmesan cheese

salt to taste



Preheat your oven to 400 degrees F

Add oil to a pan with ground turkey on medium heat, using a spatula to break up the meat until nearly browned.

Add diced onion, cooking until golden brown and turkey is brown all the way through.

Add chili powder, garlic powder, rosemary and paprika, simmer for another 3 minutes.

Cut zucchinis in half length-wise and scrape out the insides with a melon scooper of knife.

Fill with ground turkey filling, top with diced tomatoes and cheese.

Place on a baking tray and bake in the oven for about 7-10 minutes

Modified 1st attempt:

place the ground turkey, onions, salt, chili powder, paprika, garlic, salt and rosemary all in a frying pan and start cooking on medium heat.

Microwave the frozen zucchini noodles.  Be sure to drain them multiple times.  Get the noodles to be as dry as possible.  Dab with a paper towel if you need to.

Add the zucchini noodles to the frying pan with the other ingredients

Cut the grape tomatoes in half and add to the frying pan

Remove from heat.  Add to meal prep containers.  Slice mozzarella cheese and add to the top of the mixture.

Make note, using the original spice measurements made this dish very watery tasting.  That is why I recommend doubling the spices.

Modified 2nd attempt

Same as the first.  Once everything is cooked (don’t forget to double the flavors) add to an oven safe container.  Add cheese to the top. Bake in the oven for 7-10 minutes at 400 degrees.  I made this modification because my first attempt came out watery tasting and rather bland. 


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