Description
Delicious and healthy Turkey Lasagna Zucchini Boats combine lean ground turkey seasoned with Italian herbs and tomato paste, baked inside tender zucchini halves and topped with melted mozzarella and parmesan cheese. A low-carb, flavorful twist on classic lasagna that makes a perfect light dinner or meal prep option.
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 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: Place ground turkey in a skillet over medium-high heat. Use a spatula to crumble the meat and cook until browned. Reduce heat to medium-low and stir in tomato paste, water, dried oregano, garlic powder, salt, and black pepper. Simmer for 3 to 5 minutes until mixture is heated through.
- Prepare Zucchini Boats: Cut off the top stem from each zucchini and slice each zucchini lengthwise to create two halves. Use a spoon to gently scoop out the center flesh, making shallow scoops to avoid wasting the zucchini.
- Season Zucchini: Arrange zucchini halves on a baking dish or baking sheet. Drizzle ½ teaspoon olive oil or spray evenly over the zucchini, then sprinkle with salt and pepper to taste.
- Fill Zucchini: Spoon the cooked turkey mixture evenly into the zucchini boats, distributing the filling along the centers.
- Bake Initial: Place the filled zucchini boats in the preheated oven and bake for 15 minutes, allowing the zucchini to become tender.
- Add Cheese and Continue Baking: Remove the dish from the oven and top each boat with grated parmesan and shredded mozzarella cheese. Return to the oven and bake for an additional 10 minutes or until cheese is melted and bubbly, and zucchini is tender but not soggy.
- Garnish and Serve: Remove from oven, garnish with fresh chopped basil if using, and serve warm.
Notes
- Use a shallow scoop when hollowing zucchinis to preserve more flesh while creating space for the filling.
- Lean ground turkey keeps the dish low-fat and healthy; you can substitute with ground chicken if preferred.
- If you prefer a spicier filling, add crushed red pepper flakes with the spices.
- For a vegetarian version, substitute the turkey with cooked lentils or a plant-based meat alternative.
- Using avocado oil spray is a lighter option for coating the zucchini instead of olive oil.
- Make sure not to overbake the zucchini as it may become soggy.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
