Mediterranean Turkey-Stuffed Zucchini Boats

These Mediterranean turkey-stuffed zucchini boats turn a few simple ingredients into a colorful, satisfying dinner. The zucchini softens in the oven while ground turkey, tomatoes, olives and oregano make a savory filling. A little feta on top adds a salty finish. Serve them as a main dish with a simple salad or roasted potatoes.

Recipe at a glance

Yield: 4 servings, 2 boats per person
Prep: 20 minutes
Bake: 25 to 30 minutes

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, quartered
• 1/3 cup chopped Kalamata olives
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/3 cup crumbled feta
• 2 tablespoons chopped parsley
• 1/2 lemon, cut into wedges

Instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment. Halve each zucchini lengthwise and scoop out the center flesh, leaving a sturdy 1/4-inch border. Chop about half of the scooped flesh and set aside.
2. Arrange zucchini halves cut-side up. Brush lightly with olive oil and bake for 10 minutes. This gives them a head start before the filling goes in.
3. Meanwhile, warm a skillet over medium heat. Add turkey and onion and cook for 6 to 8 minutes, breaking up the meat, until browned and cooked through. Stir in garlic, chopped zucchini, oregano, paprika and pepper. Cook for 2 minutes.
4. Add tomatoes and olives. Cook for 2 to 3 minutes, just until the tomatoes begin to soften. Taste and adjust seasoning; olives and feta are salty, so add salt only if needed.
5. Spoon the filling into the zucchini shells. Bake for 15 to 20 minutes, until the zucchini is fork-tender and the filling is hot. Ground turkey should reach 165°F.
6. Top with feta and parsley. Serve with lemon wedges.

Tips for zucchini that is tender, not watery

Choose zucchini that are similar in size so they finish together. Do not scoop all the way through the skin. Pre-baking the shells helps, and cooking the filling before stuffing prevents excess liquid from pooling in the boats. If your tomatoes are especially juicy, drain a little liquid before filling.

Variations

• Replace turkey with cooked lentils for a vegetarian version.
• Add cooked brown rice or quinoa to stretch the filling.
• Use chopped sun-dried tomatoes instead of fresh tomatoes for a deeper flavor.
• Skip the olives and add diced roasted red peppers if you prefer a milder filling.

Make-ahead and leftovers

Cook the filling up to 2 days ahead and refrigerate it separately. Stuff the zucchini just before baking. Refrigerate cooked leftovers in a sealed container for up to 3 days and reheat in a 350°F oven until hot. The boats soften after freezing, so they are best enjoyed fresh or refrigerated.

FAQ

Can I use large zucchini? Yes, but they may need a few extra minutes in the oven. If they are very wide, cut them into thirds crosswise after baking for easier serving.

What should I serve with them? Pair with a green salad, lemony rice, or warm pita for a complete meal.