I didn’t grow up eating zucchini boats. Actually, I didn’t even like zucchini. It was always soggy, kinda bland, and usually overcooked. But a few years ago, my neighbor—bless her—dropped off a tray of her leftover turkey-stuffed zucchini boats after a summer cookout.
I took a bite out of politeness… and then inhaled the whole thing like it owed me money.
It was cheesy, juicy, meaty, and that zucchini? Total game changer. It held everything together without getting mushy. I had two more before I even said thank you.
That night I decided I was going to figure out how to make my own version that didn’t require breadcrumbs, took less than an hour, and still had that cozy, satisfying vibe. What came out of my kitchen was even better than her version (don’t tell her that).
These gluten-free turkey stuffed zucchini boats are now in heavy rotation at our house—especially when zucchini is in season, or when I’ve got ground turkey waiting in the fridge with no real plan. They’re everything I want in a meal: simple, fresh, filling, and cheesy in the best way.
WHY YOU’LL LOVE THESE ZUCCHINI BOATS
First off, they’re a total weeknight win. You get protein, veggies, and melty cheese in one easy dish that feels like comfort food but won’t put you in a food coma.
They’re:
Naturally gluten-free—no weird swaps or fancy ingredients
Kid-approved (yep, even the veggie haters)
Customizable—change up the fillings or the cheese and you’ve got a new dish every time
Freezer-friendly for meal prep days
Low-carb friendly without sacrificing flavor
The ground turkey brings a lighter touch than beef, and when it’s cooked down with garlic, onions, tomatoes, and a little seasoning—it turns into this super tasty filling that honestly tastes like pizza in a boat. Then you hit it with a generous sprinkle of shredded cheese and let the oven do its thing.
Before you know it, you’ve got browned, cheesy goodness over perfectly tender zucchini shells that soak up all the flavor without falling apart.
VARIATIONS & ADD-ONS
Make It Spicy:
Add red pepper flakes, jalapeños, or even a few dashes of hot sauce to the filling.
Add More Veggies:
Chopped bell peppers, mushrooms, spinach, or grated carrots mix right into the turkey and bulk it up.
Different Cheese Combos:
Go wild—pepper jack, fontina, parmesan, smoked gouda. Anything that melts works.
Make It Mexican:
Swap Italian seasoning for cumin + paprika. Add black beans, corn, and top with queso fresco or a sprinkle of taco cheese blend.
Keto Boost:
Skip the tomatoes and add more turkey and mushrooms for extra protein and fewer carbs.
WHAT TO SERVE WITH THEM
These zucchini boats hold their own, but they go great with:
A crisp side salad with lemon vinaigrette
Garlic roasted potatoes
Quinoa or brown rice
Roasted corn on the cob (in summer!)
Or even just a hunk of gluten-free bread to soak up the juices
Keep it casual. Serve it right out of the baking dish with big spoons and let everyone grab their own.
STORAGE, MEAL PREP & LEFTOVERS
Fridge:
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezer:
Before baking, you can freeze the stuffed, unbaked boats on a tray. Once solid, wrap tightly and store for up to 2 months. When ready to eat, bake from frozen at 375°F for about 35–40 minutes.
Meal Prep Tip:
Cook a double batch of the turkey filling. Use half for zucchini boats and the rest for stuffed peppers, pasta, or just eat it over rice later in the week.
Gluten Free Turkey Stuffed Zucchini Boats (with Cheese on Top)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Tender zucchini halves are filled with juicy seasoned ground turkey, garlic, and tomatoes, then topped with melty cheese. It’s a cozy, naturally gluten-free dinner that’s perfect for busy nights and picky eaters.
Ingredients
4 medium zucchini
1 lb ground turkey (93% lean)
1 small yellow onion, diced
2 cloves garlic, minced
1 (14 oz) can diced tomatoes
1 tsp Italian seasoning
½ tsp salt
¼ tsp pepper
1 cup shredded mozzarella cheese
1 tbsp olive oil
Instructions
Preheat oven to 400°F.
Cut zucchini lengthwise and scoop out the centers.
Sauté onion in olive oil, add garlic and chopped zucchini flesh.
Add turkey, cook until browned.
Stir in tomatoes and seasoning. Simmer 5–8 minutes.
Stuff mixture into zucchini shells. Top with cheese.
Bake 20–25 minutes. Broil last 2 mins for golden tops.
Rest 5 minutes before serving.
Notes
You can double the turkey filling and freeze half for later. For extra veggies, toss in chopped mushrooms or spinach. To reduce sodium, use low-sodium canned tomatoes and cheese. Broil at the end for a bubbly golden top. These boats also reheat well for meal prep.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 stuffed zucchini halves)
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
