Turkey Zucchini Boats

I know that it can be so annoying to have to scroll through recipes just to see the ingredients and steps. So don’t worry, I won’t do that to you! Below are the ingredients, cookware, and steps to make my turkey zucchini boats. At the very bottom, you’ll find some tips/side notes about this recipe! Enjoy, xx

Makes 3-4 Servings
Prep and Cooking Time: 20 minutes


  • 1 lb of ground turkey
  • 1 green bell pepper
  • 1/2 of a red onion
  • 2 zucchini
  • 3 tsp of chile lime seasoning (I purchased this from Trader Joe’s, but you can also get Tajín)
    • As a sub for this if you don’t want to pick up the seasoning, use 1 tsp of salt, 1 tsp of onion powder, and 1 tsp of paprika. Add in the zest of 1/2 a lime if you have it, if not, don’t worry about it!
  • 2 tsp of garlic powder
  • 1 tsp of cumin
  • 1 tbsp of oil
  • Pepper to taste
  • Salt to taste


  • Baking sheet
  • Cutting board
  • Knife
  • Large pan
  • Spatula
  • Aluminum foil or parchment paper

Step-by-Step Instructions

Preheat your oven to 400F.

Slice the zucchini in half. With two zucchini, you should have four halves. Dice the bell pepper and onion.

Scoop out the middle of the zucchini so that there’s room for the turkey mixture. Line a baking sheet with aluminum foil or parchment paper and place the zucchini skin side down on the baking sheet. Season with salt and pepper, and cook for 15-20 minutes or until the zucchini are tender.

Heat a tbsp of oil on medium heat in a large pan (I use my cast iron pan). Splash a few drops of water in the pan after a minute or so to see if there’s a sizzle. If it sizzles, put the bell pepper and onion (and chopped up zucchini) in the pan.

Stir the mixture every 30 seconds. Once the onions are translucent, about 5 minutes, add in the ground turkey. Season the turkey mixture with chile lime seasoning, garlic powder, cumin, and pepper.

Cook until the turkey until browned, about 5 minutes. Remove the turkey mixture from the heat.

Once the zucchini is tender, pull it out from the oven and add the turkey mixture evenly among the four zucchini halves. This will make 4 servings.


  • When you’re scooping out the inside of the zucchini, don’t get too close to the zucchini skin. If you do, the boats won’t stay afloat! Okay…they just won’t hold up properly.
  • The sub for the chile lime seasoning is pretty simple, but I do recommend getting the seasoning because it’s actually fire and is really good on top of apples as a snack!
  • This recipe makes 4 servings. To tailor to my diet, I split up one of the zucchini halves into thirds and eat this recipe as 3 servings. I do that to get extra protein into my diet every day, but it’s not necessary for everyone!

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