Bruschetta-Turkey Zucchini Boats

Amy Clevenger

by | Updated: May 22nd, 2017 | Read time: 1 minute

It’s hard to imagine bruschetta without the grilled, crispy-chewy under layer of bread. But this appetizer fave doesn’t have to be loaded with carbs and extra calories to be a hit before dinner (or even for dinner). A scooped out half-zucchini makes a healthier base, and with mixed-in lean turkey and a sprinkling of Parmesan cheese, these better-for-you boats are filled with the protein you need to sail through the evening feeling fully satisfied.

Bruschetta & Turkey Zucchini Boats

3-5 servings


5 zucchini, cut in half
1-1/4 lbs. lean ground turkey
1 cup fresh bruschetta tomato mix
Herbamare seasoning
Coconut oil
¼ cup shredded Parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. In skillet with small amount of coconut oil, cook ground turkey, adding Herbamare seasoning to taste.
  3. Use spoon to scoop wells into zucchini halves, removing seeds.
  4. In large bowl, combine cooked turkey, bruschetta mix and Parmesan cheese.
  5. Use spoon to scoop filing into wells of zucchini.
  6. Bake zucchini boats for 15 minutes. Sprinkle with additional Parmesan cheese two minutes before  removing boats from oven.