Zucchini Boats Stuffed with Quinoa and Turkey

Zucchini Boats Stuffed with Quinoa and Turkey
Zucchini Boats Stuffed with Quinoa and Turkey
Makes 4 zucchini boats


  • 1 tsp olive oil
  • 1/2 lb lean ground turkey
  • 1 clove garlic, grated
  • salt and pepper to taste
  • 1 1/2 cups prepared quinoa
  • 1 cup of any desired chopped cooked vegetables  (suggested: corn kernels, sautéed spinach, peppers, onions, tomatoes, artichokes, carrots, mushrooms)
  • 3/4 cup shredded cheddar cheese
  • 2 medium zucchini
  • 2 TBSP Parmesan cheese
  • 2 TBSP panko bread crumbs


  1. Preheat oven to 400 degrees. Heat olive oil over medium heat in a non-stick pan. Add ground turkey and cook for 3-5 minutes.  Add garlic, salt and pepper.  Stir to combine and continue to cook until meat is browned, about 4-5 more minutes. 
  2. To prepare filling, transfer meat and pan drippings to a large bowl and combine with cooked quinoa, chopped vegetables and cheddar cheese.
  3. Trim the stem off the zucchini and slice lengthwise exposing the flesh and seeds.  Scoop out the seeds and as much as the flesh as you can without piercing through the skin.
  4. Spoon the filling evenly into the zucchini. Top with 1 TBSP of Parmesan cheese and 1 TBSP of panko bread crumbs each.
  5. Cover with aluminum foil and bake for 25 minutes.  Remove aluminum foil, raise the oven to broil and bake for an additional 2 minutes or until the bread crumbs turn a golden brown color. Serve warm.
Note: Using left over Create Your Own Quinoa works well as a replacement for the cooked quinoa and chopped vegetables in this dish.
See more of my Top Ate STUFFED Recipes.

1 comment:

Anonymous said...

Made these for dinner tonight. They were delicious! And the leftovers look like they will make a great lunch. Can't wait for noon tomorrow!