Stuffed Zucchini Boats
Prep Time
30 minutes
Cook Time
30 minutes
4 servings


2 (medium) zucchini (about 8 inches long)
375 g (3/4 lbs) ground turkey or chicken
1 tbsp (15 ml) each of paprika and garlic powder and oregano
1 tsp (5 ml) ground mustard
1 (small) onion, chopped
1/2 cup (120 g) fresh mushrooms, chopped
1 cup (250 g) sweet red pepper, chopped
1 cup (250 g) green pepper, chopped
1/3 cup (90 g) part skim mozzarella cheese, shredded
1/4 cup (60 g) parmesan cheese, shredded
1- 398 ml can tomato sauce (I choose the low sodium brands)
1 tsp (5 ml) each Salt and pepper, approximately
optional crushed red peppers if you like spice


  1. In a medium pot bring water to a boil.
  2. Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, and set aside.
  3. Place zucchini in boiling water for 2-3 minutes. Remove from water and place on the side.
  4. Over medium heat in a skillet, cook turkey, zucchini pulp, onion, mushrooms and peppers. Also add paprika, garlic powder, crushed red peppers, ground mustard, oregano, salt and pepper.
  5. Cook until meat is no longer pink; drain. Remove from the heat.
  6. In a 13-in x 9-in baking dish spread a thin layer of tomato sauce on the bottom, and lay the zucchini ½ in a row.
  7. Spoon the ground turkey into the zucchini shells. Cover with tomato sauce and sprinkle with cheese.
  8. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.