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Baked Mediterranean Stuffed Zucchini Boats

Baked Mediterranean Stuffed Zucchini Boats for a Cozy Dinner

Enjoy Baked Mediterranean Stuffed Zucchini Boats filled with savory turkey sausage, sun-dried tomatoes, and olives for a delightful dinner experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 boats
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini Firm zucchinis (6-8 inches) are perfect to hold the filling nicely.
  • 1 tablespoon Olive Oil Use pure olive oil for frying to enhance the overall flavor.
For the Filling
  • 1 pound Ground Turkey Sausage This adds a hearty protein element; substitute with chicken or plant-based sausage for variation.
  • 1 medium Onion Sweetens the filling; shallots can be a great alternative.
  • 2 cloves Garlic Fresh garlic will boost the flavor; skip it for a milder dish.
  • 1 teaspoon Dried Oregano It brings the Mediterranean essence; use less fresh oregano if substituting.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Black Pepper Freshly cracked black pepper elevates flavor.
  • 1 large Egg Binds the filling together; try a flax egg for a vegan substitution.
  • 1 cup Panko Bread Crumbs Creates a crispy topping; regular breadcrumbs are a fine substitute.
For the Extras
  • 1 cup Olives Pitted olives bring a briny punch; choose your favorite, green or black.
  • 1 cup Sun-Dried Tomatoes They add a delightful sweetness.
  • 1/4 cup Fresh Basil Offers aromatic freshness; parsley can be used for a different taste.
  • 1/4 cup Pine Nuts Their nutty flavor enhances the filling.
  • 1/2 cup Parmesan Cheese It adds a savory kick; opt for vegan cheese for a dairy-free version.
  • 1/4 teaspoon Red Pepper Flakes Adds a little heat; adjust according to your preference.

Equipment

  • Oven
  • Skillet
  • baking dish
  • Spoon
  • large bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice each medium zucchini in half lengthwise and scoop out the flesh, leaving about 1/4 inch of zucchini for structure. Reserve the extracted pulp.
  3. In a skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground turkey sausage, breaking it apart as it cooks for about 5 minutes until browned.
  4. Add chopped onion, minced garlic, dried oregano, salt, black pepper, and reserved zucchini pulp to the skillet. Cook until the onion is soft, about 5-7 minutes.
  5. Remove the skillet from heat. Let the mixture cool for 1-2 minutes. Mix in the beaten egg and panko breadcrumbs in a large bowl.
  6. Fold in the olives, sun-dried tomatoes, 3/4 of the fresh basil, pine nuts, half of the Parmesan cheese, and a pinch of red pepper flakes. Stir until well combined.
  7. Fill each zucchini half with the mixture, pressing gently. Sprinkle the remaining Parmesan cheese on top.
  8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil to check for doneness.
  9. Return the uncovered zucchini boats to the oven and bake for an additional 10-15 minutes until tender and golden brown.
  10. Remove from the oven and let rest for about 2 minutes. Garnish with remaining fresh basil before serving hot.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 18gProtein: 24gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Ensure you leave about a 1/4-inch wall while scooping the zucchini to support the filling without it spilling over during cooking. Salt the hollowed zucchini before filling to draw out moisture.

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