Low Fat Stuffed Zucchini Boats

"I no longer remember where I got this recipe. I've had it for many years. I don't make it often because it's labor-intensive, but every time I make it, there are no leftovers. My squash-hating children love it. You can substitute multiple ingredients (e.g. ground beef for the turkey, onion for the scallions, marinara sauce for the tomato sauce, egg beaters for the egg, even yellow squash for the zucchini.)"
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Ready In:
1hr 30mins




  • Slice the zucchini lengthwise. Scoop out the pulp and chop it. (This is the hardest part, and I've never come up with an easy way to do it.).
  • In a large skillet, heat the olive oil over medium-high heat. Add the scallions and garlic, and saute for 3 minutes. The add the zucchini pulp and saute another 3 minutes. Drain the mixture in a colander and set aside.
  • In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp.
  • Pour the tomato sauce into the bottom of a 9x13 inch baking dish. Place the zucchini boats in the sauce.
  • In a large bowl, combine the turkey-zucchini mixture, the egg, breadcrumbs, crushed red pepper, basil and oregano, or any other combination of Italian seasonings you prefer. (You can also use seasoned breadcrumbs if you like.) Mix well and spoon into the zucchini boats. Top with parmesan cheese.
  • Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more.

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  1. This was delicious! I am low carbing, so omitted the breadcrumbs and substituted mushrooms. It is not so labor-intensive...I did use the melon baller to get the pulp out and it took no time at all. I highly recommend this recipe for a tasty way of getting in my daily veggies with nice textures to satisfy!
  2. Very traditional, and easy to "lighten up" the fat load on this, and still taste very, very good!!!!!! Recommendation - use a melon baller to scoop out the "boats" - it's quick and easy (more so than using a tablespoon).


I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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