Turkey Stuffed Zucchini Boats

Cook time: 30 min

● Serves 2 (2 boats per person) ●

  • High protein
  • Sugar-free
  • Low-carb
  • Low-fat

These Turkey Stuffed Zucchini Boats are perfect for anyone who loves Italian flavours but doesn’t want the overload of fat and carbs that often goes hand in hand with Italian food.
They’re packed with goodness. Zucchini is full of dietary fibre, manganese and vitamin C.
Lean turkey is a very lean protein source and full of iron, zinc, potassium and phosphorous. It’s also a source of selenium for optimal thyroid function – boosting the metabolism! Nutritional yeast is low GI and contains B vitamins and minerals.
And garlic is a potent superfood and antioxidant. All this and they’re delicious too!


• 2 large zucchini
• 1 tsp coconut oil
• 1/2 onion, finely diced
• 4 garlic cloves, minced
• ¼ cups white wine
• 600g lean turkey mince
• 1 tsp rosemary, chopped
• 1 tsp paprika
• 3 tsp dried Italian herbs (basil, oregano, thyme)
• Salt and pepper, to taste
1/3 cup Puregg Egg Whites
• 1/2 cup Kraft Higher Protein Cheese
• 2 tbsp gluten-free wholewheat breadcrumbs
• 1 tbsp nutritional yeast


1 Preheat oven to 200°C. Cut zucchinis in half lengthwise, then cut the flesh into a cross-hatch pattern, leaving a 1 cm thick border. Scoop out flesh and place hollowed zucchinis on a baking tray.
2 Melt coconut oil in a non-stick pan and add onion and garlic, cooking until fragrant. Add zucchini flesh and cook for 2-3 minutes. Add wine and cook until mixture reduces. Add turkey mince, rosemary, paprika and Italian herbs. Add salt and pepper to taste. Mix well and cook for another minute.
3 Place turkey mixture in a bowl and once cool, mix in Puregg Egg whites and cheese. Fill the hollowed zucchinis with the turkey mixture, pressing down firmly. Top with bread crumbs and nutritional yeast. Cover with foil and bake for 25 minutes. Remove foil and grill for 5 minutes before serving.

Top Tip!

• For a lactose free option, use extra nutritional yeast instead of the cheese.