Description
These savory zucchini boats filled with lean turkey, layered cheeses, and zesty marinara offer a keto-approved, low-carb Italian meal packed with protein and essential nutrients. Hollowed zucchini shells replace pasta for a lighter, inflammation-reducing alternative.
Ingredients
Medium-Large Zucchini (2 Units)
Lean Ground Turkey (1/2 lb)
Italian Seasoning (1/2 tbsp)
Garlic Clove, minced or powder (1 Unit or 1/2 tsp)
No-sugar-added Marinara Sauce (1 1/2 Cup)
Part-skim Ricotta Cheese (1 Cup)
Egg (1 Unit)
Fresh Parsley, finely chopped (2 Tbsp)
Part-skim Mozzarella Cheese, shredded (1/2 Cup)
Instructions
Preheat oven to 375°F (190°C)
Cut zucchini in half lengthwise and scoop out the pulp, leaving 1/4-inch thickness
Rub the inside with olive oil and season with Italian seasoning
Place zucchini halves cut-side up on a baking sheet and roast for 15 minutes
In a skillet, brown ground turkey with garlic and Italian seasoning
Drain excess fat but retain moisture
In a bowl, mix ricotta, egg, parsley, and 1/4 tsp Italian seasoning
Layer turkey mixture in zucchini boats, followed by marinara sauce, and top with mozzarella
Bake for 10 more minutes until bubbly and golden
Notes
Use 93% lean turkey for optimal flavor and keto compliance
Roasting zucchini prevents waterlogged filling
Egg binder ensures cheese layers hold shape
Marinate turkey in keto-friendly Italian seasoning 15 minutes for deeper flavor
Boats can be refrigerated for up to 24 hours before final baking
- Prep Time: 15
- Cook Time: 35
- Category: Main dish
- Method: Baking
- Cuisine: Italian