Ingredients
Scale
- 2 large fresh zucchini
- 2 teaspoons avocado oil or extra-virgin olive oil
- 1 pound ground chicken or turkey (ground beef is also a great alternative)
- 1 heaping cup baby spinach, roughly chopped
- 4 fresh garlic cloves, pressed or minced
- 3 teaspoons Italian seasoning
- Sea salt and ground black pepper, to taste
- 1 cup plain Greek yogurt or cottage cheese
- ½ cup freshly shredded mozzarella cheese
- A handful of chopped parsley, for garnish
Optional Substitutions:
- Instead of Greek yogurt or cottage cheese, you can use ricotta for a richer filling.
- Swap baby spinach for chopped kale or arugula if that’s what you have on hand.
- Don’t have mozzarella? Try provolone, Monterey Jack, or a blend of Italian cheeses.
Instructions
- Preheat and Prepare the Zucchini
Start by preheating your oven to 400°F (200°C).
Wash and dry your zucchini. Slice each one in half lengthwise, then use a spoon to scoop out the soft center, creating a shallow “boat.” Set aside the scooped-out insides in a bowl—you’ll use them in the filling. - Season and Roast the Zucchini Shells
Lightly sprinkle the zucchini boats with sea salt and let them sit for 1–2 minutes. This helps draw out excess moisture. Pat them dry with a paper towel.
Place the zucchini halves in a baking dish, season lightly with sea salt and black pepper, and roast them in the oven for about 10 minutes. This pre-bake softens the zucchini and prevents the final dish from being watery. - Cook the Filling
While the zucchini are roasting, heat 2 teaspoons of oil in a large skillet over medium heat. Add your ground chicken, turkey, or beef. Use a spatula to break the meat into small crumbles as it cooks.
Once the meat is no longer pink, add the chopped spinach, reserved zucchini flesh, minced garlic, Italian seasoning, and a pinch each of salt and pepper. Stir frequently and cook for another 4–5 minutes, until the greens are wilted and everything is well combined. - Stir in the Creamy Base
Remove the skillet from the heat. Stir in your Greek yogurt or cottage cheese. Mix until fully combined. This step brings in the creamy, cheesy element reminiscent of traditional white lasagna, but without the heaviness. - Stuff and Top the Boats
Remove the zucchini shells from the oven. Carefully spoon the filling into each zucchini half, pressing gently so it stays in place. Top each with a light sprinkle of shredded mozzarella cheese. - Final Bake
Return the stuffed zucchini boats to the oven. Roast for 15–17 minutes, or until the cheese is melted and the filling is hot all the way through. - Garnish and Serve
Remove from the oven and sprinkle with chopped parsley before serving. Enjoy them warm for best flavor and texture.
Notes
- Don’t Over-Scoop: When creating the zucchini boats, leave a small border around the edges so they hold their shape during baking.
- Prevent Watery Boats: Salting and patting the zucchini dry is essential. If you skip this, your boats may turn soggy after baking.
- Check Meat Doneness: Ground chicken or turkey should be cooked until no longer pink and reaches an internal temperature of 165°F. For beef, look for browning and full crumbly texture.
- Use a Spoon or Cookie Scoop: For cleaner filling distribution, use a cookie scoop or a spoon with a deeper bowl.
- Make It Ahead: You can prep the filling a day in advance and store it in the fridge. Just stuff and bake when ready to serve.
- No Oven? You can sauté the zucchini shells in a covered skillet with a splash of water for 5–6 minutes instead of roasting, though baking delivers the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes