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Zucchini Boats with Indian-Spiced Turkey
with cumin-roasted cauliflower

Active: 45 Total: 45

Stuffed zucchini boats are a community favorite. They lend themselves to a wide variety of flavors and toppings, like this Indian version topped with spiced turkey and drizzled with cilantro sauce.



Cilantro Sauce:
  • Jalapenos (opt) - 1 , chopped, seeds and pith removed if you'd like it to be less spicy
  • Garlic - 1 clove , peeled
  • Cilantro leaves - 1 cup
  • Oil, olive - 3 Tbsp
  • Lemon juice - 2 tsp
  • Salt - 1/4 tsp
Cumin-Roasted Cauliflower:
  • Cauliflower - 1 lb , florets
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Zucchini Boats with Indian-Spiced Turkey:
  • Shallots - 2 cloves , chopped
  • Curry powder, mild - 2 tsp
  • Garam masala - 1 tsp
  • Garlic powder - 1/2 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Zucchini, medium - 4 , halved lengthwise
  • Turkey, ground - 1 lb
  • Tomatoes - 1 , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Baby spinach - 5 oz
  • Lemon juice - 1 tsp


  1. Jalapenos / Garlic / Cauliflower / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make cilantro sauce - (Skip if made ahead for Monday) Combine jalapenos, garlic, cilantro leaves, olive oil, lemon juice (portion for sauce), and salt (portion for sauce). Blend with an immersion blender or standing blender until nearly smooth. Taste and season with some additional salt, if needed. (Can be done up to 5 days ahead)

  3. Make seasoning mix - Combine curry powder, garam masala, garlic powder, turmeric (if using), salt (portion for turkey), and chili powder. Store in an airtight container. (Can be done up to 5 days ahead)

  4. Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25 cm thick shell on all sides. Chop the filling of the zucchini and reserve it in a separate container. Check out this video. (Can be done up to 4 days ahead)

  5. Season turkey - Combine ground turkey with seasoning mix and mix thoroughly with a fork. (Can be done 1 day ahead)

  6. Tomatoes - Prep as directed.

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  1. Heat oven to 400F / 204C. Set out two sheet pans.

  2. Brush the first sheet pan with some cooking oil. Place zucchini halves on pan, cut-side facing up. Brush zucchini with first portion of cooking oil (portion for zucchini boats) and season with some salt and pepper. Transfer pan to heated oven and bake until zucchini halves are very tender, 20 to 25 minutes.

  3. On the second sheet pan, toss cauliflower with cooking oil (portion for cauliflower), cumin, and red pepper flakes (if using). Season with some salt and pepper. Roast cauliflower until golden brown and tender, 18-20 minutes. Transfer finished cauliflower to a serving bowl and cover to keep warm.

  4. While vegetables roast, heat a large skillet or saute pan with second portion of cooking oil (portion for zucchini boats) over medium heat. Add the reserved chopped zucchini and saute until tender, 3 to 4 minutes. Add turkey and shallots and saute until turkey is browned and cooked through, breaking it apart as it cooks. Fold in baby spinach and continue cooking until spinach is just wilted, about 2 minutes more. Stir in lemon juice (portion for turkey). Taste and season with some salt and pepper if needed.

  5. When zucchini is tender, remove from oven and fill zucchini halves with turkey (mound the filling over the tops if needed).

  6. Divide zucchini boats among serving plates. Drizzle tops of zucchini boats with cilantro sauce and top with chopped tomatoes. Serve with roasted cauliflower on the side. Enjoy!



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