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Greek Turkey-Stuffed Zucchini Boats with Feta

Low carb, gluten free, and full of bright Mediterranean flavor, this Greek Turkey Stuffed Zucchini is healthy, satisfying, and ready in just 29 minutes.

Greek Turkey Stuffed Zucchini Boats on white plate with gold forks in background

Zucchini noodles used to be my go-to way to enjoy zucchini, but stuffed zucchini boats now share top billing. These Greek Turkey Stuffed Zucchini boats are inspired by classic Mediterranean flavors—ground turkey seasoned with oregano, garlic, red onion and sun-dried tomatoes, finished with optional crumbled feta for a salty, tangy touch.

This dish is naturally gluten free, low carb, and easily adapted to dairy-free or Whole30 diets by omitting the feta. It’s a quick weeknight winner that’s great for meal prep and reheats well for lunches or dinners throughout the week.

Overhead shot of cooked ground turkey stuffed in zucchini halves topped with crumbled feta cheese

How do you make stuffed zucchini?

  1. Prepare the zucchini boats. Trim the ends from four medium zucchinis and slice each in half lengthwise. Use a spoon or small knife to scoop out the center, leaving about 1/4 inch of flesh so the boats hold their shape. Place the hollowed halves on a rimmed baking sheet.
  2. Make the filling. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté 1/2 cup diced red onion for 3–4 minutes, then add 4 minced garlic cloves and 1 pound ground turkey. Cook until the turkey is browned and cooked through, about 6–7 minutes. Stir in 1 tablespoon dried oregano, 1 teaspoon black pepper, 1/2 teaspoon kosher salt, and 1/2 cup julienned sun-dried tomatoes. Simmer for 2–3 minutes to meld the flavors.
  3. Fill the zucchini. Spoon the turkey mixture into the prepared zucchini halves, dividing it evenly among the boats.
  4. Bake and finish. Bake at 400°F for 10 minutes. Remove from the oven and top with crumbled feta if desired. Serve warm.

How to reheat stuffed zucchini

Reheat individual portions in the microwave for about 2 minutes, or warm them in the oven. To reheat in the oven, wrap the stuffed zucchini in foil and heat at 400°F for 15–20 minutes, until warmed through. These zucchini boats travel well for work lunches and meal prep—pack with a side of hummus and fresh veggies for a balanced meal.

What to serve with them

These Greek Turkey Stuffed Zucchini are lovely on their own or alongside a few complementary sides. Try any of the following to round out a satisfying Mediterranean-inspired plate:

  • Greek-style grain or salad: A quinoa salad tossed with cucumber, tomato, and olives keeps the flavors cohesive. For a lower-carb option, cauliflower rice works well.
  • Roasted vegetables: Roasted broccolini or broccoli with garlic and parmesan (or a dairy-free drizzle) can roast alongside the zucchini.
  • Bruschetta or Mediterranean dips: Fresh tomato bruschetta, hummus, or a spinach-artichoke hummus and crudités make great side dishes or starters.

Are stuffed zucchinis Whole30 approved?

Yes. When you skip the optional feta, this recipe is compliant with Whole30 guidelines. It’s also low carb and fits easily into keto meal plans when prepared without cheese.

Ground Turkey and Sun Dried Tomatoes in zucchini boats on white plate

More 29 minute meals

One of the best things about this recipe is how quickly it comes together—29 minutes from start to finish. If you enjoy fast, healthy dinners, look for other simple meals that focus on lean proteins and vibrant vegetables. Quick shrimp skewers, turkey taco salads, and zoodle bowls are all in the same speedy, nutritious category.

Ground Turkey, Sun Dried Tomato and Feta Cheese in hollowed zucchini halves on white plate

Save this Greek Turkey Stuffed Zucchini recipe for easy weeknights and meal prep. If you try it, consider leaving a rating or note about any swaps you made—it’s a flexible recipe that adapts well to different dietary needs.

Greek Turkey Stuffed Zucchini

Low carb, gluten free and delicious, this Greek Turkey Stuffed Zucchini is healthy, flavorful, and ready in 29 minutes.

Servings: 4 people

Prep Time: 19 minutes | Cook Time: 10 minutes | Total Time: 29 minutes

Author: Whitney Bond

Rating: 4.75 stars (8 reviews)

Ingredients

  • 4 medium zucchinis
  • 1 tablespoon olive oil
  • 1/2 cup red onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground turkey
  • 1 tablespoon oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup sun-dried tomatoes, julienned

Optional Topping

  • Feta cheese crumbles

Instructions

  1. Preheat the oven to 400°F.
  2. Trim the ends of each zucchini and slice them in half lengthwise. Hollow out the centers, leaving about 1/4 inch of flesh at the bottom and along the sides. Arrange the zucchini halves on a parchment-lined baking sheet.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until softened.
  4. Add the minced garlic and ground turkey. Cook for 6–7 minutes, breaking up the meat, until the turkey is fully cooked.
  5. Stir in the oregano, black pepper, salt, and sun-dried tomatoes. Simmer for 2–3 minutes to combine the flavors, then remove from heat.
  6. Spoon the turkey mixture into the hollowed zucchini boats, dividing it evenly.
  7. Bake for 10 minutes at 400°F. Remove from the oven and top with crumbled feta if using. Serve warm.

Notes

  • The nutrition information provided does not include the optional feta cheese. One serving equals two stuffed zucchini halves.
  • To make this recipe dairy free and Whole30 compliant, omit the feta.
  • Ground beef or ground chicken can be substituted for the turkey if preferred.

Nutrition Facts

Calories: 243 kcal (per serving)

Carbohydrates: 17 g

Protein: 31 g

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 62 mg

Sodium: 399 mg

Potassium: 1374 mg

Fiber: 4 g

Sugar: 10 g

Vitamin A: 560 mg | Vitamin C: 42.9 mg

Calcium: 80 mg | Iron: 3.4 mg

Greek Turkey Stuffed Zucchini Boats on Plate