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Baked Mediterranean Stuffed Zucchini Boats

Baked Mediterranean Stuffed Zucchini Boats for a Flavorful Dinner

Enjoy Baked Mediterranean Stuffed Zucchini Boats, a healthy and flavorful dinner option with savory turkey sausage and fresh ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium Zucchini Opt for medium to large to avoid excess moisture.
  • 2 tablespoons Olive Oil Can be swapped with vegetable oil if needed.
For the Filling
  • 1 pound Ground Turkey Sausage Substitute with chicken or vegetarian option for variety.
  • 1 medium Onion Shallots work well as a replacement.
  • 2 cloves Garlic Use garlic powder if fresh isn’t available.
  • 1 teaspoon Oregano Consider thyme as an alternative.
  • 1 teaspoon Salt Adjust to meet dietary needs.
  • 1/2 teaspoon Black Pepper Omit for a milder taste if preferred.
  • 1 large Egg A flax egg is a great plant-based alternative.
  • 1 cup Bread Crumbs (Panko) Use gluten-free breadcrumbs for gluten-free option.
  • 1/2 cup Olives Capers can be used for a different tang.
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can lighten the filling.
  • 1/4 cup Fresh Basil Parsley is a nice substitute.
  • 1/4 cup Pine Nuts Walnuts can be used instead or omitted if allergies are present.
  • 1/2 cup Parmesan Cheese Nutritional yeast makes a perfect vegan substitute.
  • 1/4 teaspoon Red Pepper Flakes Adjust or skip for a milder flavor.

Equipment

  • Oven
  • Skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking dish by greasing it with olive oil.
  2. Slice the zucchini in half lengthwise and scoop out the flesh, leaving about a 1/4-inch wall. Chop the scooped-out flesh and set aside.
  3. In a skillet, add olive oil and cook the turkey sausage for about 5 minutes until browned. Add onion, garlic, oregano, salt, and pepper. Stir in the reserved zucchini pulp and cook until the onion is translucent.
  4. Remove the filling from the heat, stir in the beaten egg and panko breadcrumbs until well combined.
  5. Fold in olives, sun-dried tomatoes, 3/4 of the fresh basil, pine nuts, and half the Parmesan cheese into the filling.
  6. Stuff the zucchini halves with the filling and top with the remaining Parmesan cheese. Cover with aluminum foil and place in the preheated oven.
  7. Bake the zucchini boats covered with foil for 30 minutes.
  8. Remove the foil and bake uncovered for an additional 10–15 minutes until the tops are golden brown and crispy.
  9. Let the stuffed zucchini rest for about 2 minutes, garnish with reserved basil, and serve hot.

Nutrition

Serving: 1boatCalories: 310kcalCarbohydrates: 18gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months and reheat as needed.

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