Description
This Turkey Lasagna Zucchini Boats recipe offers a low-carb, flavorful twist on traditional lasagna by using zucchini as edible boats filled with a savory ground turkey tomato sauce and topped with melted cheeses.
Ingredients
Scale
Filling
- 1 lb lean ground turkey
- 6 oz tomato paste
- ⅔ cup water
- 1 tbsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Zucchini Boats
- 4 zucchini
- ½ tsp olive oil or oil spray (olive oil or avocado oil)
- Salt and pepper to taste
To Finish
- 3 tbsp grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Optional garnish: fresh basil
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the zucchini boats.
- Cook Turkey Filling: Place ground turkey in a skillet over medium-high heat. Crumble the meat with a spatula and cook until browned, stirring occasionally. Reduce heat to medium-low and stir in tomato paste, water, oregano, garlic powder, salt, and pepper. Simmer for 3 to 5 minutes until warmed through.
- Prepare Zucchini Boats: Cut the top (with the stem) off each zucchini and slice each zucchini lengthwise to create two boats. Carefully scoop out the centers of each, leaving a shallow cavity to avoid wasting zucchini.
- Season Zucchini: Arrange zucchini boats side by side on a baking dish or sheet. Drizzle with olive oil or spray with oil and spread evenly over tops. Season with salt and pepper.
- Fill Zucchini Boats: Spoon the cooked turkey mixture evenly into the hollowed center of each zucchini boat.
- Bake Initial Layer: Place the filled zucchini boats in the oven and bake for 15 minutes to start cooking the zucchini and meld flavors.
- Add Cheese and Continue Baking: Remove the boats from the oven, sprinkle grated parmesan and shredded mozzarella over the top. Return to oven and bake an additional 5 to 10 minutes until cheese is melted and zucchini is tender but not soggy.
- Garnish and Serve: Remove from oven and garnish with fresh chopped basil before serving for a fresh and vibrant finish.
Notes
- Use lean ground turkey for a healthier protein option that keeps the dish low in fat.
- Scoop out zucchini centers gently to preserve shape but avoid wasting too much zucchini flesh; it can be saved for soups or salads.
- Substitute mozzarella with a low-fat cheese to reduce calories.
- Olive oil spray can be used instead of drizzling oil for a lighter coating.
- Fresh basil adds bright flavor but can be omitted or replaced with dried Italian herbs if unavailable.
- Ensure not to overbake zucchini to keep it tender without becoming mushy.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
