Recipes

Turkey & Farro Zucchini Boats

These zucchini boats make a quick and healthy lunch or dinner.

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Servings
4
Prep Time
25 min
Cook Time
5 min
Duration
30 min

Ingredients

  • 1⁄2 cup farro, soaked in water in refrigerator overnight (TIP: Soak farro in enough water to cover.)
  • 4 zucchini, trimmed and halved lengthwise
  • 12 oz lean ground turkey
  • 1⁄2 cup diced yellow onion
  • 4 tsp dried oregano
  • 1 cup seeded and diced plum tomatoes
  • 1 tbsp balsamic vinegar
  • 3 tbsp fresh basil, finely chopped, plus additional for garnish
  • 2 tbsp unsalted pepitas (aka pumpkin seeds)
  • 1 1⁄2 oz mozzarella cheese, shredded

Preparation

  1. Preheat oven to 475°F. Drain farro and transfer to a medium saucepan with 11⁄2 cups water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 10 minutes, until tender. Drain excess water.
  2. Meanwhile, in a large nonstick skillet, bring 1 inch water to a gentle simmer. Add zucchini and cook until slightly softened, about 5 minutes. Remove zucchini from skillet and with a small spoon, scrape out and reserve flesh. Place zucchini skin side down in an 8 x 10-inch baking dish.
  3. Drain water from skillet and wipe dry, then heat on medium-high. Add turkey and cook, breaking up with a wooden spoon, for 2 minutes. Add onion, oregano and reserved zucchini flesh and reduce heat to medium. Sauté, stirring often, until turkey is almost cooked through, about 5 minutes. Stir in farro, tomatoes and vinegar and sauté for 2 to 3 more minutes; stir in 3 tbsp basil. Spoon mixture into zucchini halves. Top with pepitas and cheese and bake for 5 to 10 minutes, until cheese melts. Garnish with additional basil.
  4. TIP: Didn’t soak your farro overnight? Simply cook as directed, but simmer for 20 more minutes.

Nutrition Information

  • Serving Size 2 zucchini boats
  • Calories 323
  • Carbohydrate Content 29 g
  • Cholesterol Content 71 mg
  • Fat Content 13 g
  • Fiber Content 6 g
  • Protein Content 26 g
  • Saturated Fat Content 4 g
  • Sodium Content 146 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g