Description
These Turkey Lasagna Zucchini Boats are a low-carb, delicious twist on classic lasagna. Filled with seasoned ground turkey and topped with melted mozzarella and parmesan, they make a perfect healthy dinner option that’s both satisfying and flavorful.
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 (or olive oil/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 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. Reduce heat to medium-low and stir in tomato paste, water, dried oregano, garlic powder, salt, and black pepper. Simmer for 5 minutes until warmed through and well combined.
- Prepare Zucchini Boats: Cut the top with stem off each zucchini and slice each zucchini lengthwise to create two boats. Using a spoon, gently scoop out a shallow portion of the center to create space for the filling without wasting too much zucchini.
- Season Zucchini: Lay zucchini boats side by side in a baking dish or baking sheet. Drizzle olive oil or spray evenly over the tops, then sprinkle with salt and pepper to taste.
- Fill Zucchini Boats: Spoon the prepared ground turkey mixture evenly down the center of each zucchini boat.
- Bake Initial: Place the filled zucchini boats in the preheated oven and bake for 15 minutes to cook the zucchini and heat the filling through.
- Add Cheese and Finish Baking: Remove the boats from the oven and sprinkle grated parmesan and shredded mozzarella cheese over the top. Return to the oven and bake for an additional 10 minutes until the cheese is melted and zucchini is tender yet not soggy.
- Garnish and Serve: Remove from oven and top with fresh chopped basil if desired. Serve warm and enjoy your healthy turkey lasagna zucchini boats.
Notes
- For a lower-fat option, use part-skim mozzarella cheese.
- You can substitute ground chicken if preferred.
- Scoop zucchini center shallowly to keep boats sturdy and reduce sogginess.
- An olive oil spray is a great substitute for drizzling olive oil.
- Make sure to bake until zucchini is tender but not mushy to maintain texture.
- Fresh basil adds a burst of flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
