So easy and healthy, these Stuffed Zucchini Boats are low carb and totally satisfying. Use either all zucchini, all yellow squash, or a combination of both.
Preheat oven to 400 degrees. Cut the zucchini and squash in half lengthwise and remove seeds and some of the flesh using a metal spoon. Set aside.
Heat oil in a skillet over medium heat. Add in the onion and cook until softened, about 2-3 minutes. Add in garlic and tomato paste and cook for another minute. Push the onion mixture to the sides of the pan and add in the ground turkey, breaking up with a spoon. Add in salt and Italian seasoning, and cook until meat is brown, about 8 minutes. Pour in the canned tomatoes (undrained) and simmer on low for 3-4 minutes until thickened. Stir in the parmesan.
Fill the zucchini and squash cavities using the ground turkey mixture. Place in a large baking pan and top with mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes. Let sit 5 minutes before serving.
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Notes
Make the entire recipe ahead of time and refrigerate. Cover and bake when ready to serve.