Zucchini Dinghies

  • Prep: 10 min
  • Cook: 35 min
  • Total: 45 min
  • Servings: 6
Rated 4.8182/5 based on 11 customer reviews

Ingredients (9)

  • nonstick cooking spray
  • 4 small zucchini, each about 6–7 in. long
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • ½ pound ground turkey
  • ½ teaspoon kosher salt, or to taste
  • 1 cup canned diced tomatoes with juice
  • ½ cup grated mozzarella cheese

Steps (5)

  • Step 1
    Preheat oven to 375°F. Prepare a baking sheet by coating with nonstick cooking spray.
  • Step 2
    Halve zucchini lengthwise, then using a melon baller or small spoon, remove the center of each half — being careful not to remove too much or cut too close to the edge — to create a long channel. Dice the removed zucchini meat and set aside.
  • Step 3
    Place the zucchini halves hollowed-out side down on the prepared baking sheet and bake for 15 minutes.
  • Step 4
    Meanwhile, heat oil in a large skillet over medium heat and add the zucchini meat, onion, ground turkey and salt. Cook, stirring often to break up the turkey, until most of the liquid evaporates, about 10 minutes, then add the tomatoes and dressing, and cook for another 5 minutes.
  • Step 5
    Carefully flip over the baked zucchini halves and spoon heaping piles of the filling into the hollowed-out channels. Evenly sprinkle mozzarella on top of each half and bake for another 20 minutes; serve immediately.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.


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Ratings & Reviews

Rated 5 out of 5 by from Hubby LOVED it! This was definitely a yummy addition to our house. I did have to make a few adjusments to appease the masses. My husband doesnt like zucchini so i used yellow squash for him instead but it totally still worked out and he loved it.
Date published: 2020-08-30
Rated 5 out of 5 by from Great use for zucchini overload This is a great recipe to use the abundance of zucchini that most have this time of year! Nuce, quick, and simple.
Date published: 2020-08-06
Rated 5 out of 5 by from We tried this but with shrimp and some lemon! So good!
Date published: 2020-01-23
Rated 5 out of 5 by from Delicious! I added a little garlic while cooking meat and this is a delicious recipe. Even the kids liked it.
Date published: 2019-11-02
Rated 5 out of 5 by from Healthy lunch This is a great healthy recipe! I added this recipe into my collection. Quick and eat to prep for the week. I added some jalapenos for a little kick. YUM!
Date published: 2019-08-05
Rated 5 out of 5 by from Zucchini Boats My zucchini were larger than the ones in the recipe so I call them "boats". I used salsa and rotel tomatoes in my mix along with sharp cheddar chees and parmesan cheese. I use ground chuck instead of turkey. It's delicious!
Date published: 2019-06-25
Rated 5 out of 5 by from Zucchini Dinghies Not only do these dinghies taste great but they are also fun to eat.
Date published: 2018-03-18
Rated 4 out of 5 by from surprizingly great! I followed the recipe... somewhat. I only used 2 larger zuchinni from our garden, added shredded parmesan to the mixture used a 1/2 of a can of rotel instaed of diced tomatoes and it turned out great! The squash was tasty on its own, I used olive oil when cooking the boats. Will definitely make this again! My husband even liked it! As a side dish, I made fresh corn on the cobb. We cook for my mother as well and she loved it!
Date published: 2015-05-30
Rated 5 out of 5 by from Easy to make. Used lite ranch and low fat mozzarella and received rave reviews!
Date published: 2014-05-19
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