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Easy Mediterranean Stuffed Zucchini Boats with Turkey and Feta

Mediterranean stuffed zucchini boats - featured image
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A quick and healthy Mediterranean-inspired dinner featuring lean ground turkey, tangy feta, and fresh herbs stuffed into tender zucchini boats.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and seeded
  • 1 pound (450g) lean ground turkey
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, quartered
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • Zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional: ¼ cup chopped kalamata olives

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon, leaving about a ½-inch thick shell. Set aside the scooped flesh.
  3. Finely dice the reserved zucchini flesh to about ½ cup.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add ground turkey, break it up with a spoon, and cook until no longer pink, about 6-8 minutes. Season with salt and pepper.
  7. Mix in diced zucchini flesh and cherry tomatoes; cook for another 3-4 minutes until tomatoes soften and zucchini is tender.
  8. Remove from heat and stir in fresh oregano, parsley, lemon zest, and half the crumbled feta. Add olives if using. Adjust seasoning to taste.
  9. Place zucchini boats in a baking dish and evenly spoon the turkey mixture into each half, pressing down gently.
  10. Top with remaining feta cheese and drizzle with remaining tablespoon of olive oil.
  11. Bake for 20-25 minutes until zucchini is tender but holds shape and cheese is lightly golden.
  12. Let rest for 5 minutes before serving.

Notes

Do not overcook the turkey initially to keep it juicy. Leave enough zucchini flesh on the sides to keep boats sturdy. Salting zucchini and letting sit for 10 minutes helps reduce moisture. Add half the feta to the filling and reserve the rest for topping to get melty pockets of cheese. Tent with foil if tops brown too quickly during baking.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Mediterranean dinner, ground turkey recipe, healthy dinner, feta cheese, easy weeknight meal

Find it online: https://emmaoven.com/easy-mediterranean-stuffed-zucchini-boats-with-turkey-and-feta-recipe-for-a-healthy-dinner/