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ZUCCHINI BOATS A Delicious Flavorful Low Carb Meal
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Aug 4, 2025
ZUCCHINI BOATS A Delicious Flavorful Low Carb Meal Today's Recipe: https://catherinesplates.com/turkey-stuffed-zucchini-boats/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Welcome back everyone. Today I'm going
0:02
to show you how to make zucchini boats.
0:06
We're going to go all the way back to
0:08
when my show first started. Was one of
0:11
the first recipes
0:13
where we took zucchini and made boats
0:15
out of them. It's a low carb meal, which
0:19
we had such an overwhelming response
0:21
from you guys to just keep bringing the
0:24
low carb. So, we are It's making us feel
0:27
good. We want to make you feel good. So,
0:30
we're going to start off with these
0:31
three zucchinis. It is the season still.
0:35
If you're planting zucchini, go get
0:37
them. The store has them. Look how big
0:40
these are. I think when you're out of
0:43
season, you get those little skinny
0:45
ones. You can't very much do anything
0:46
with those. But, woo, these are going to
0:49
be rocking. All right, y'all. Come on up
0:51
here and let's get these nice and
0:53
softened and build these up. All right,
0:56
grab you a cutting board, a large sharp
0:59
knife, and your zucchini. Make sure you
1:02
clean it up really good. We're going to
1:04
cut it lengthwise from end to end, kind
1:08
of even
1:13
like that.
1:17
Now, I'm using three large ones. The
1:20
recipe calls for four medium ones.
1:24
You'll just have to kind of gauge that.
1:31
Look at that one. It's huge.
1:35
There we go.
1:38
Start right here. So, you're going to
1:41
need to grab you like a little spoon and
1:44
we're going to take out the inside of
1:46
the zucchini. You want to leave a
1:48
quarter of an inch in there. So, we're
1:51
just going to take out all that and
1:52
we're going to use it
1:54
inside of our dish. Nothing's going to
1:56
waste.
2:01
This dish has so much flavor in it.
2:04
You're not even going to believe it.
2:06
Now, I'm not going to cut off the ends
2:08
because we need that to hold all the
2:10
ingredients in.
2:12
You don't want it to melt out.
2:15
There we go. That's what we're looking
2:18
at right there. All right, we're going
2:20
to finish the other five of these and
2:22
I'm going to bring you back.
2:34
There they are. All right. Once you've
2:37
cleaned them all out, I put the insides
2:40
into a bowl. We're going to use this for
2:42
the mixture. So, hang on to that. It'll
2:44
add a lot of good stuff to it. All
2:46
right. I'm going to take this to my back
2:47
burner.
2:49
I got a large pot of water going. So,
2:51
we're going to go ahead and cook these
2:52
up. Now, I'm going to flavor my water so
2:55
our zucchinis are nice and flavored. I'm
2:57
just putting in one teaspoon of salt.
3:00
This is a preference. So, if you want to
3:02
put less in, you can.
3:05
Now, I'm going to place my zucchini into
3:07
my salted water that's boiling. We're
3:10
going to cook these for 1 minute.
3:13
We just want to get these a little soft
3:16
so they can do their thing.
3:24
One minute.
3:26
All right, let's remove them.
3:32
Here we go. And then we're just going to
3:34
turn off the burner. We're done with it.
3:40
In a 9 by13 baking dish, we're going to
3:42
add 1/4 cup of some salsa.
3:49
We're going to spread it around. That'll
3:51
add flavor to the bottom of the dish.
3:53
Have something for the zucchini to sit
3:55
on and add a lot of flavor.
4:01
All right, we're just going to spread it
4:02
around nice and evenly. All right, now
4:05
what we're going to do is place our
4:06
zucchini face side up.
4:12
I'm just doing a little jig jag here or
4:14
have to.
4:16
There we go.
4:19
All right, let's set this off to the
4:21
side. We got to make the insides of our
4:23
boats. All right, we're going to chop up
4:26
half of a red onion. You can use a
4:29
yellow onion if you want. And then half
4:31
of a bell pepper, any color you want.
4:34
I'm going to be using the green.
4:37
Just two sides of it. I'm going to take
4:40
out this white part right here. That's
4:43
kind of bitter, so you don't want that.
4:45
Get some of the seeds out. Y'all, if
4:47
y'all have ideas for low carb, let us
4:50
know.
4:52
We have to eat every day, so
4:55
it's nice to have lots of ideas
4:58
and different variety.
5:01
Keep it interesting.
5:03
So, we would sure like to know
5:07
what y'all have.
5:09
Thomas didn't move the camera in time
5:11
for that. He's had this dish before, so
5:14
he's excited.
5:16
All right, so we got our pepper done.
5:17
We're going to take the onion here. I'm
5:18
just going to chop it up in half.
5:23
We'll put Thomas to work. Y'all like to
5:25
see that happen.
5:26
See, I told you.
5:28
Y'all like when that happens.
5:32
Woo!
5:33
He didn't want to let go.
5:35
You good?
5:36
I'm good.
5:37
All right. All right, I'm going to peel
5:38
off this outer layer and we'll dice this
5:41
up.
5:43
All right, then what I'm going to do is
5:45
go ahead and chop up the rest of that
5:46
pulp from the zucchini. And I'm just
5:49
going to run my knife through it.
5:52
A nice chop on it so it'll fit into our
5:54
zucchini boats. Now, we do have a
5:57
protein going in and lots of flavor
5:59
still, so hang in there.
6:02
All right, what we're going to do now is
6:03
start sautéing up our peppers and
6:05
onions. All right, I've got my large
6:07
skillet on a mediumigh heat. We're going
6:09
to add in one tablespoon of some olive
6:11
oil.
6:14
All right. Oh, look at the color of
6:16
that, you guys. This is what we're using
6:18
right here.
6:20
If you like that, it's on my website,
6:22
kathernplates.com, under my Amazon
6:24
store. You can find it there. All right,
6:27
let's add in our peppers and onions.
6:30
Woo! Sizzle, sizzle. All right, we're
6:32
going to sauté this down for just a few
6:34
minutes. till it gets nice and soft.
6:39
All right, that looks good.
6:43
I've got one pound of fresh ground
6:46
turkey, 93% lean with 7% fat in it. Now,
6:50
you could also use a ground chicken or
6:53
you could use ground beef if you want.
6:54
Just make it very lean. I'm going to add
6:57
that and we're going to start breaking
6:58
it up.
7:00
All right, we've got our turkey all
7:02
browned up, broken up. Now, we're going
7:05
to flavor it. You can either use half a
7:07
packet of taco seasoning that you get
7:09
from your store, your favorite brand,
7:11
whatever you like. Or you can go in with
7:14
these flavorings, drain some of the
7:16
liquid out of the pan here before we do
7:19
that. So, if you have excess grease or
7:21
liquid, just go ahead and get that out.
7:23
Just use my old paper towel trick.
7:26
All right, we'll remove it.
7:29
Boop.
7:32
Garlic powder. Quarter of a teaspoon of
7:34
all of these or half a packet. We have
7:38
oregano,
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ground cumin, that's my favorite.
7:44
Gives it a nice warm flavor. There we
7:47
are.
7:49
And we got chili powder.
7:53
Another warm flavor.
7:55
Nice little spice.
7:58
And then we're going to add in smoked
8:00
paprika. All
8:04
right, we're going to mix this all up
8:05
with a/4 cup of water. Let me find that.
8:10
There we go.
8:14
Now, remember this zucchini right here
8:16
that we chopped up the insides? We're
8:19
going to add that
8:22
can of tomato sauce. This is the small
8:25
can, 8 oz. Going to add that.
8:31
We're going to add in half a cup of
8:33
corn. I like to get the frozen because
8:35
it's not salted or anything. It's just
8:38
sweet corn. Half a cup.
8:44
And then we got 1/4 cup of that salsa.
8:46
Again, whatever flavor you like.
8:51
All right, let's mix this all together.
8:53
We're going to give it a taste and see
8:55
if we need to add any kind of salt to
8:57
it. That's why I like to add my own
8:59
seasonings is not get that packet from
9:01
the store because it's, you know, very
9:02
salty and it's got other things in there
9:04
that we don't know what it is. Let's
9:07
give that a try right there.
9:13
M.
9:15
Wow.
9:17
I'm not salting that at all. That's
9:19
good.
9:21
All right, we're going to simmer for
9:23
about five minutes. That way that'll
9:25
soften down the zucchini and then kind
9:29
of pull all those flavors together. All
9:31
right, we've got our mixture over here.
9:33
We've got our zucchini ready to go. And
9:36
I got a 1/3 cup measuring tool.
9:40
We're going to fill it up. And then
9:42
we're going to start filling up our
9:44
zucchinis.
9:45
Now, if you have leftover mixture, you
9:48
can use that for anything.
9:51
I had some big zucchini. So the insides
9:53
of the zucchini, you want to press it
9:55
in. Get it on in there. Had a lot of
9:58
pulp, so it bulked up this dish a lot.
10:01
So we're going to have a little extra,
10:02
which is that's fine with us, right,
10:05
dear?
10:05
Doesn't hurt my feelings.
10:06
Yeah.
10:08
If you want to load them up, load them
10:10
up. All right. We still got something
10:12
yummy to put on top. And that's why I
10:16
was not concerned about the salt, cuz it
10:18
tastes really good.
10:21
And we're going to go get the cheese.
10:24
Half a cup of shredded mozzarella cheese
10:26
or whatever flavored cheese you like.
10:29
We're going to put it right across the
10:30
top.
10:34
It's half a cup, you guys. Don't go any
10:36
more than that.
10:39
All right. We're going to cover these
10:40
with foil. We're going to place it in a
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400°ree oven
10:49
for 35 minutes until the cheese is nice
10:51
and melted and the zucchini are nice and
10:54
tender.
10:56
I'm going to garnish when we come back.
10:57
Give it a try for you y'all. Look at
11:01
these. They are so nice and tender.
11:05
Yes. Perfect. The cheese. Gotta give it
11:10
a little, you know, flare there with
11:12
some green onion right across the top.
11:16
Let that sink into that cheese.
11:19
Green onions, they're good for you.
11:25
All right, I've got two of them on here
11:26
for me and Thomas.
11:29
These were big mambbo ones, right?
11:41
I'm going to give that a try for you.
11:57
That is so delicious.
11:59
I love that salsa in there. those kind
12:02
of taco seasonings went in there. And we
12:05
got that corn gives a nice little
12:08
crunch.
12:09
Mhm.
12:11
Wow.
12:13
Double thumbs up on this one, you guys.
12:16
Haven't made that in a long time. If
12:18
you're new to the channel, make sure you
12:19
hit that subscribe button down below if
12:21
you're following because of all of our
12:22
low carbs. Make sure you share the
12:24
videos with other people also. All
12:27
right, we'll see you on the next
12:29
episode. Bye. Yeah.
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