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Southwestern stuffed zucchini boats with ground turkey and quinoa

Southwestern Turkey Stuffed Zucchini Boats

These healthy Southwestern ground turkey and quinoa stuffed zucchini boats that are packed with flavor, high protein, and gluten-free. The perfect under-30-minute weeknight dinner and meal prep lunch!
5 from 10 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving 4 servings

Ingredients
 

  • 5 - 6 large zucchini
  • 1 tbsp extra virgin olive oil
  • ¼ cup red onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 pound ground turkey, 94% lean
  • 1 ½ tsp chili powder
  • ¾ tsp ground cumin
  • ½ tsp paprika
  • 2 garlic cloves, minced
  • 3 - 4 roma tomatoes, diced
  • 1 cup cooked quinoa, prepared according to package directions
  • 1 cup fresh or frozen corn
  • ½ cup chopped fresh cilantro
  • 1 large lime, juiced
  • ¼ cup cheddar of Mexican blend cheese

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Carefully cut each zucchini in half lengthwise and trim off the ends. Then, use a spoon to scoop the inside out, leaving at least a 1/4-inch thick rim. It will look like a boat.
  • Place the zucchini boats face-side up, spray with nonstick spray or drizzle some olive oil on top, season with salt and pepper.
  • Bake for 10 - 12 minutes, until fork-tender.
  • Meanwhile, heat a large non-stick pan with 1 Tablespoon of olive oil to medium. Add in the red onion and bell pepper. Stir and let simmer for 3 minutes.
  • Create space in the middle of the pan by pushing onions and bell peppers to the side and add in the ground turkey. Cook for another 3 - 4 minutes, breaking up the meat with your spatula as it cooks.
  • Add in cumin, chili powder, paprika, and minced garlic. Stir to fully combine.
  • Add in the tomatoes, cooked quinoa, corn, cilantro, and lime juice. Stir and let cook for 1 - 2 minutes. Taste, adjust seasonings, and season with salt and pepper to taste.
  • Remove zucchini boats from the oven and evenly spoon turkey quinoa mixture into each boat. Top with cheddar cheese and bake for another 10 - 12 minutes until the filling is warm and the cheese is bubbly.
  • Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream. 

Notes

Make it Dairy-Free: Just remove the cheese and use a dairy-free alternative or just leave it off.
Quinoa: You can substitute with brown rice, vegetable rice, or orzo.
Ground Turkey: You can substitute with ground chicken or ground beef.
TO STORE: In an airtight container in the fridge for up to 5 days.
TO REHEAT: Heat in the microwave for 1 - 2 minutes in a microwave-safe dish or in the oven at 350°F for 5 - 10 minutes on a baking sheet.  

Nutrition

Calories: 395kcal | Carbohydrates: 32g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 176mg | Potassium: 2160mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3367IU | Vitamin C: 149mg | Calcium: 201mg | Iron: 5mg
Course Lunch & Dinner
Cuisine Healthy, Mexican
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!