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Grilled Turkey Stuffed Zucchini Boats

Zucchini is the perfect vessel for this tasty turkey mixture – now you can have your boat and eat it too.

Recipe overview

Grilled Turkey Stuffed Zucchini Boats
Developed by Emily Richards (PH Ec.)
4 servings
45 minutes
(prep: 20 mins / cook: 25 mins)
  • Calories  170
  • Carbs  11 g
  • Sugar  4 g
  • Fibre  2 g

Time Required
45 mins

Carbohydrate-rich food

Carbohydrates
11 g/serving

Ingredients

  • 2 zucchini, cut in half lengthwise
  • 8 oz (250 g) ground turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) chili powder
  • ⅓ cup (75 mL) salsa
  • ⅓ cup (75 mL) panko breadcrumbs, divided
  • 1 tbsp (15 mL) chopped fresh parsley or cilantro (optional)
  • 2 tsp (10 mL) canola oil
4 servings
45 minutes
(prep: 20 mins / cook: 25 mins)
  • Calories 170
  • Carbs 11 g
  • Sugar 4 g
  • Fibre 2 g

Directions

  1. Using a small spoon or knife if necessary, remove inside of zucchini halves, leaving a wall around edge. Chop up zucchini insides finely; set aside. Spray hollowed out zucchini halves with cooking spray.
  2. Place zucchini halves on greased grill over medium heat and grill, turning once for about 5 minutes or until lightly grill marked. Set aside on small baking sheet.
  3. In a skillet, cook turkey, onion, garlic, chili powder and chopped zucchini over medium high heat, stirring often for about 8 minutes or until turkey is no longer pink and liquid evaporates and vegetables start to brown. Remove from heat and stir in salsa and 2 tbsp (25 mL) of the breadcrumbs. Fill zucchini boats with turkey mixture.
  4. In a small bowl, combine remaining breadcrumbs, parsley, if using, and oil. Sprinkle over top of each filled zucchini. Place baking sheet on grill; close lid and cook for about 10 minutes or until heated through and zucchini is tender but firm.
Vegetarian Option:

Substitute turkey with an equal amount of veggie ground round.

Nutritional Info

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