Spicy Garlic Turkey and White Bean Stuffed Zucchini Boats

These stuffed zucchini boats pack a serious protein punch while keeping carbs low and flavor high. Lean ground turkey is simmered with smoky, fiery harissa paste, plenty of roasted garlic, and creamy white beans for an extra dose of plant protein and fiber, then piled into tender zucchini shells and baked until the edges caramelize and the cheese on top turns golden and bubbling. This dinner is a great fit for anyone following a high-protein diet, delivering lean turkey and beans in every bite to support muscle recovery and keep you satisfied for hours. The zucchini "boat" swaps out refined carbs for a nutrient-dense vegetable base, so you get all the comfort of a cheesy baked casserole without the starchy filler. It's an easy weeknight recipe that reheats beautifully, making it perfect for meal prep too. Spice lovers can lean into the harissa for extra heat, while those with milder palates can dial it back and still enjoy the deep, garlicky flavor underneath. Serve as-is for a low-carb dinner, or pair with a simple green salad or a scoop of quinoa for a more substantial, well-rounded, protein-forward meal.

Ingredients

• 4 largezucchini, halved lengthwise
• 3 tbspolive oil
• 8 clovesgarlic, whole, unpeeled, for roasting
• 1 lbground turkey, 93% lean
• 1 mediumyellow onion, diced
• 3 tbspharissa paste, adjust to spice preference
• 1.5 cupsWhite beans, cooked, such as cannellini, drained and rinsed
• 2 tbsptomato paste
• 1 tspsmoked paprika
• 1 tspground cumin
• 1 tspsalt
• 0.5 tspblack pepper
• 0.25 cupchicken broth
• 0.5 cupfeta cheese, crumbled
• 0.75 cupmozzarella cheese, shredded
• 2 tbspfresh parsley, chopped, for garnish
• 4 wedgelemon wedges, for serving

Method

1. Preheat the oven to 400°F (200°C). Wrap the garlic cloves loosely in aluminum foil, drizzle with a little olive oil, and place on a baking sheet. Roast for 15-18 minutes until soft and golden, then let cool slightly and squeeze cloves out of their skins; mash into a paste. 18:00
2. While the garlic roasts, halve the zucchini lengthwise on a cutting board. Use a spoon or melon baller to scoop out the flesh and seeds from each half, leaving a sturdy shell about 1/4 inch thick. Chop the scooped flesh and set aside.
3. Arrange the zucchini shells cut-side up in the baking dish, brush lightly with olive oil, and season with a pinch of salt and pepper. Set aside.
4. Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and the reserved chopped zucchini flesh, and sauté until softened, about 5 minutes. 5:00
5. Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, about 6-7 minutes. 7:00
6. Stir in the roasted garlic paste, harissa, tomato paste, smoked paprika, cumin, salt, and pepper. Cook for 1-2 minutes until fragrant. 2:00
7. Add the white beans and chicken broth to the skillet, stirring to combine. Simmer until the mixture thickens slightly, about 5 minutes. 5:00
8. Spoon the turkey and bean filling generously into each zucchini shell, mounding slightly on top.
9. Sprinkle the stuffed zucchini boats evenly with crumbled feta and shredded mozzarella.
10. Bake uncovered for 20-25 minutes, until the zucchini is tender and the cheese is melted and golden in spots. 22:30
11. Remove from the oven, garnish with chopped parsley, and serve hot with lemon wedges on the side for squeezing.