Zucchini and Ground Turkey Pizza Boats

Easy Zucchini Pizza Boats stuffed with ground turkey, mushrooms, onions, garlic, and marinara sauce covered in cheese solve any pizza craving. Jump to Recipe

5 Green
4 Blue
4 Purple
MyWW® SmartPoints™ New!

When you are craving pizza, make these Zucchini and Ground Turkey Pizza Boats instead. They are filling, packed with veggies, and one of my favorite things to have in the fridge when I am eating healthier. Serve them with a quick Kale Caesar Salad or Homemade Healthy Ranch for dipping.

I have a deep love of turning any vegetable I can into pizza. And why shouldn't I? There's no reason to stay away from pizza — especially when it's super tasty just about any way you prepare it. I mean, it would be super hard for anything to taste bad with marinara and cheese on it right?

It was with this line of thinking that got me to combine zucchinis (which I already love and had in the fridge) with protein-packed ground turkey, marinara, spices, and some melted cheese. What you end up with is the most perfect low-carb and low-calorie lunch. Seriously, at under 250 calories this is a great way to indulge without any of the guilt. Ground beef or vegetarian crumbles work great as well if you don't want to do the turkey, and as an added bonus these Zucchini Boats will keep well in the fridge and freezer.

Zucchini Pizza with lean ground turkey, mushrooms, marinara sauce and melted mozzarella cheese on a plate with a fork and napkin.

How do you make Zucchini Pizza Boats?

These are easy as pie, folks (pizza pie, that is!). First, preheat your oven so it's all ready when you are.

Next, heat up olive oil in a large skillet over medium high heat. Add to that oil the turkey, mushrooms, and garlic. Brown the turkey for about 6-8 minutes, or until it's thoroughly browned. Season the turkey with oregano, basil, and the marinara sauce of your choosing. Turn the burner off and remove the skillet off the heat.

Now turn your attention to the zucchini. Wash and pat the zucchini dry and slice it down the middle lengthwise. Scoop out a good inch or so of the center with a melon baller or a spoon to carve out the "boat" part. Make sure you don't scoop out too much or the zucchini skin will break. Place each boat cut-side up in a baking dish sprayed with cooking spray.

Fill the hollowed out zucchini centers with the turkey and mushroom mixture. Then top each one of the boats with 1 tablespoon of shredded cheese and a ½ tablespoon of Parmesan. Pop these bad boys in the oven for about 15-18 minutes or until the cheese is bubbly and zucchini are tender (but not soggy).

Recipe Tips and Ideas

  • If you want to make this dish vegetarian, you can use veggie crumbles.
  • To make it vegan, use veggie crumbles as well as dairy-free cheese.
  • To use up the part of the zucchini you scooped out, hollow out the zucchini before cooking the sausage. Chop up the zucchini insides and add them to the turkey and mushroom mixture while its cooking.
  • Add your favorite pizza toppings to the top of the cheese if you like. My favorites include black or green olives, canned mushrooms, diced bell peppers, jalapeno pepper slices, and diced red onions.
  • Give your zucchini boats a Mexican taste by skipping the mushrooms and instead adding in a half can of drained and rinsed black beans, frozen or canned corn, diced red onions, and salsa instead of the marinara sauce. Top with cheddar cheese and a sprinkle of cilantro when they come out of the oven.
  • If you want to make more of a layered zucchini dish rather than boats, slice off the stems of the zucchini and slice the squash into thin layers lengthwise. Layer the zucchini "noodles" in the baking dish, alternating with the turkey and mushroom mixture, a little extra sauce, and top the whole dish with the cheese, then bake.

Do you eat the skin on zucchini boats?

I always eat the zucchini skin. It's generally pretty thin (unless you have some crazy giant squash, whose skin might be thicker and tougher). If you are concerned about wax that may have been used to coat the zucchinis to extend their shelf life, you can peel the skin, or wash the wax off using a mixture of equal parts white vinegar and water. The vinegar solution will remove the wax if you submerge the zucchini in the mixture for a couple of minutes. Take the squash out of the mixture and wipe the solution off or rinse under water first, then wipe.

Zucchini Pizzas in hollowed out zucchini with turkey, cheese, marinara sauce, and mushrooms.

Can you freeze stuffed zucchini?

Once these are made and cooled to room temperature, you can put them in a single layer in an air-tight container and freeze. Or, you can put them in a Ziplock bag in a single layer and freeze as well. You'll want to lay them side by side in the bag, then seal it (gently squeezing out any excess air), and lay the bag flat with the zucchini stuffing side facing up. They will keep up to three months.

No matter how you slice or stuff these Zucchini Pizza Boats, I'm sure you're going to be pleasantly surprised by how delicious they are and will want to make them again and again.

This recipe has been updated from the previous version (below) with new photos, a video, tips, and ideas.

Zucchini Turkey Pizza Boats with melted cheese in a glass baking dish.

Looking for more lightened up pizza recipes?

The Recipe
Zucchini and Ground Turkey Pizza Boats in a glass baking dish.

Zucchini and Ground Turkey Pizza Boats

  • printPrint Recipe
  • file_downloadDownload PDF


  • 4 U zucchini
  • 1 tsp. olive oil
  • 1/2 lb. 99% lean ground turkey
  • 1 cup mushrooms, diced
  • 2 U garlic clove, minced
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1 cup marinara sauce
  • 4 tbsp. Parmesan cheese
  • 8 tbsp. part skim shredded mozzarella cheese

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points


(Hide Photos)

Preheat the oven to 400 degrees.


Heat the olive oil over medium high heat. Add the turkey, mushrooms, and garlic. Cook until turkey is fully browned, about 6-8 minutes. Season with salt and pepper.


Stir in the oregano, basil, and marinara sauce.


Meanwhile cut the zucchini in half and scoop out some of the center using a spoon or melon baller to create the “boat.” Place in a baking dish sprayed with cooking spray.


Fill the boats with the turkey and mushroom mixture.


Top each with 1 tbsp. of shredded cheese and 1/2 tbsp. Parmesan cheese.


Bake for 15-18 minutes until cheese is bubbling and zucchini is tender

5 Green
4 Blue
4 Purple
MyWW® SmartPoints™ New!
Nutritional Facts
Serving Size: 2 zucchini boats
Amount Per Serving
Calories 228
Calories from Fat 74
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 44mg
Sodium 519mg
Total Carbohydrate 17g
Dietary Fiber 5g
Sugars 12g
Protein 24g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Zucchini pizza boats with ground turkey, garlic, onion, mushrooms, and marinara sauce covered with melted cheese.
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
On Zucchini and Ground Turkey Pizza Boats
user image
user image
Erin s williams...
December 31, 2019 - 06:17
Add a Rating:
These were delicious!! I followed the tips and prebaked zucchini for 10 minutes and added the scooped out zucchini meat to the meat mixture. It was super filing and perfectly tender. I made the meat for 4 but only had 2 zucchinis so im going to freeze the rest to make again!
user image
Elaine Lamm
May 13, 2019 - 14:43
Add a Rating:
I made these for the first time tonight. I missed the tip about adding the scooped out part of the zucchinis to the meat mixture, but they still were tasty but would have been more filling had I done so. I also prebaked the zucchinis 10 minutes as recommended, however, next time I will prebake 20 minutes to soften the flesh more as it was kind of hard when I attempted to eat it, and I will scoop out the flesh almost all the way to the outer skin and add it to the marinara and turkey mixture before filling up the zucchini boats. I also sprinkled Italian seasoning on top of the meat mixture before adding the cheeses.
user image
May 8, 2018 - 17:45
Add a Rating:
These were really good! I also baked my zucchini halves for about 10 min to soften and then scooped out the centers and added that to the meat mixture (added salt and pepper first). I also salted and peppered my scooped out zucchini boats before filling and added a bit more Italian seasonings to the meat mixture. I topped with fresh mozzarella pearls and they melted very nicely. Really tasty meal! Thank you!
user image
April 30, 2018 - 22:40
Add a Rating:
OMG...these are so good! No problems with my zucchini being tender in the baking time. Used the ingredients for 4 servings...but only used 2 zucchini cut in half; so 4 boats instead of 8. Am i putti g too much of the turkey mixture? And it says only 2 smart points for 2 boats...is that correct???
user image
June 19, 2018 - 16:06
I put this recipe in my WW tracker and it came up as a 6 for 2 (half ) boats, and I used homemade sauce from WW, and I'm on freestyle.
user image
Toni Sosnak
May 21, 2019 - 18:42
Pam how did you put the turkey boats in tracking. I have been trying can't get.
user image
April 23, 2018 - 16:24
Add a Rating:
user image
Freda Potter
January 22, 2017 - 11:32
Add a Rating:
Love these! Pre-baked zucchini since others said their didn't soften enough. Scooped out center after pre-baking and added it to the filling mixture before adding marinara and spices. Used only one clove of garlic.
user image
Rosana Halprine
September 9, 2016 - 16:25
Add a Rating:
I think this is a great idea as a substitute for pasta. My zucchini did not bake to the point of being soft enough in the baking time provided. And I agree with others that some doctoring of spices are in order. I will try again with the additional spices and maybe bake my zucchini first until somewhat soft before I add in the turkey and cheese.
user image
Alexis Wilt
March 24, 2016 - 17:37
Add a Rating:
Absolutely amazing dish!
user image
Carrie Drissi
February 2, 2016 - 12:07
Add a Rating:
These were really good, next time I would season the meat more.
The points on them are wrong though, I calculated them with my weight watchers app and they are 7 points per serving. I've noticed on many of these recipes the smart points is lower then what weight watchers calculator shows.
Instagram Icon
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.