Zucchini Pizza Boats with Turkey

A stuffed and baked zucchini half is served on a gray plate with tomato sauce and garnished with fresh basil, alongside a fork.

Zucchini Pizza Boats with Turkey

Looking for a way to enjoy your pizza cravings? These Zucchini Pizza Boats with Turkey are just the thing. Loaded with savory turkey, gooey cheese, and zesty pizza sauce, all tucked into tender zucchini halves. Stuffed zucchini boats are light, flavorful, and super easy to make, especially if you want a fun dinner idea. Perfect for busy nights or when you're craving comfort without the heaviness.

Course Main Course, Main Dishes

Cuisine American, International, Italian

Keyword baking sheet, italian sausage, marinara sauce, mini pepperoni, mozzarella cheese, olive, parmesan, pepperoni, pizza sauce, sausage, stuffed zucchini, topping, zucchini, zucchini boat, zucchini in half, zucchini pizza boat

Prep Time 15

Cook Time 30

Servings Portions

Calories 133kcal

Author Zuzana Paar

Equipment

1 Wooden Spatula
1 Skillet
1 Baking Sheet
1 Baking Pan

Ingredients

1/4 Pound Ground Turkey
1/4 Cup Marinara Sauce
1/4 Cup Mozzarella shredded
1/4 teaspoon Garlic Powder
1 Tablespoon Onion chopped
1 Piece Zucchini medium, sliced and hollowed
1/4 teaspoon Dried Basil

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C) and get your baking dish ready with a light coat of oil or parchment lining. Wash and dry your zucchinis, then slice the zucchinis in half lengthwise and scoop out the centers to create boats. Arrange them cut-side up in your prepared dish.
Heat a skillet over medium heat and add ground turkey with finely chopped onions. Cook for about 6–8 minutes, breaking up the meat until browned and the onions are soft. Make sure there’s no pink left in the turkey before moving on.
Stir in garlic powder and dried basil, mixing well to flavor the turkey. Pour in your sugar-free marinara and combine until evenly coated. Let it simmer for a couple of minutes, then remove from the heat.
Spoon the turkey mixture into each zucchini half, packing it in nicely. Sprinkle the tops with shredded mozzarella cheese. Bake for 20 minutes at 375°F (190°C), or until the zucchini is tender and the cheese is bubbling and golden.

Notes

Scoop carefully: Use a small spoon or melon baller to gently scoop out the zucchini centers without breaking the shells. Leaving about 1/4 inch of flesh keeps the boats sturdy while still holding enough filling.
Precook the turkey filling: Brown the ground turkey with your seasonings before stuffing. This keeps the meat flavorful and ensures it’s fully cooked by the time the boats come out of the oven.
Don’t overfill: Resist the urge to heap on too much sauce or cheese, or the zucchini will turn watery. A balanced amount keeps things neat and tasty.
Finish under the broiler: After baking, broil the boats for 2–3 minutes to get that golden, bubbly cheese top. Just keep an eye on them so they don’t burn.

Nutrition