Italian turkey zucchini canoes on a platter
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.
zucchini cut in half with insides removed
brushing zucchini halves with olive oil
seasoned zucchini halves on a baking sheet
turkey in a skillet with seasoning
turkey meat and marinara sauce cooking in skillet
turkey meat stuffed in zucchini
turkey meat, sauce topped with cheese in zucchini
platter of italian turkey zucchini canoes
Italian turkey zucchini canoes on a platter

Italian Turkey Zucchini Canoes

A light and healthy take on stuffed zucchini, my Italian Turkey Zucchini Canoes are filled with turkey, veggies, cheese and flavor.
5 from 1 vote
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 111 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 Medium zucchini cut in half horizontally and the insides scooped out and chopped
  • ½ Lb. 99% fat free ground turkey
  • 1 Tbsp. Olive Oil + more for brushing cut zucchini
  • ½ Cup Marinara sauce
  • ½ Tsp. Dried oregano
  • ½ Tsp. Dried basil
  • ½ Tsp. Onion powder
  • ½ Tsp. Garlic powder
  • Kosher salt and freshly ground pepper to taste
  • 2 Oz. Fresh mozzarella torn into small pieces
  • ¼ Cup Shaved Parmesan Cheese
  • Fresh Basil Leaves and more grated Parmesan cheese optional


  • Preheat the oven to 350 degrees. Cover a baking sheet with tinfoil to make clean up easy.
  • Prep your cut and hollowed out zucchini “canoes” by brushing them with a little olive oil and sprinkle them with salt and pepper. Put them on the prepared baking sheet and roast in oven for 10 minutes to soften slightly.
  • Meanwhile, add the tablespoon of olive oil to a large skillet and heat. Add the turkey meat, chopped zucchini and all the seasonings and break up the meat with a wooden spoon. Cook stirring, until there is no pink meat showing.
  • Add the marinara sauce and bring to a simmer. Taste and adjust salt and pepper if needed.
  • Remove the “canoes” from the oven and fill each zucchini half with a quarter of the meat mixture. Top each with a tablespoon of the shaved Parmesan and pieces of the torn mozzarella.
  • Place under the broil and broil until the cheese is melted and brown in spots. Serve topped with more grated Parmesan and torn basil leaves. Enjoy.


Calories: 111kcalCarbohydrates: 6gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 471mgPotassium: 263mgFiber: 2gSugar: 3gVitamin A: 466IUVitamin C: 5mgCalcium: 185mgIron: 2mg
Keyword dinner, healthier choice
Tried this recipe?Let us know how it was!