This zucchini boats recipe was created for the post-bariatric surgery diet from the Froedtert & the Medical College of Wisconsin Bariatric Surgery Program.


4 medium zucchini
1 pound ground turkey breast
½ cup chopped onion
1 egg, beaten
½ lbs sliced mushrooms
1 large tomato diced
¾ cup spaghetti sauce
¼ cup seasoned whole wheat bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded low-fat mozzarella cheese


  1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat.
  2. Scoop out pulp, leaving ¼-in. shells. Set pulp aside.
  3. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  4. In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain. Remove from the heat.
  5. In a large bowl mix together zucchini pulp, beaten egg, spaghetti sauce, bread crumbs, mushrooms, tomato, salt, pepper, ½ cup cheese and cooked ground turkey.
  6. Spoon about ¼ cup mixture into each shell.
  7. Sprinkle with remaining cheese.
  8. Bake uncovered for 20 minutes at 350º F or until brown.

NUTRITIONAL ANALYSIS PER SERVING (1 zucchini boat or 1/8 recipe):
Total Calories: 195
Total Fat: 7.5g
Saturated Fat: 3g
Sodium: 294 mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 5g
Protein: 17.5g

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