AIP Zucchini Boats
Growing up in Romania, stuffed zucchini and stuffed peppers were meals we enjoyed often. Peppers were my favorite, but since starting the autoimmune protocol, they are no longer on my plate. Zucchini, however, is a wonderful stand-in. It adapts beautifully to the AIP diet and still carries that comforting feel of home. These AIP Zucchini Boats give you the same cozy satisfaction without the nightshades, gluten, or dairy.
Why You’ll Love This Recipe
You’ll love these AIP Zucchini Boats because they are flavorful, nourishing, and simple to prepare. The zucchini shells hold a hearty filling of turkey, vegetables, kale, and mushrooms. The coconut yogurt topping adds creaminess and a fresh finish. This recipe is perfect for weeknight dinners, yet special enough to serve when guests come over.
Health Benefits of AIP Zucchini Boats
These AIP Zucchini Boats support your body with nutrient-dense ingredients. Zucchini is light and easy to digest. Ground turkey provides lean protein without heaviness. Dino kale adds iron, calcium, and antioxidants that help with inflammation. Mushrooms supply immune-supporting compounds. Kelp offers natural iodine for thyroid health. Together, this meal nourishes gut health and supports the autoimmune diet.
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Ingredients and Nutrient Highlights
The base of this recipe is zucchini, scooped to create boats that hold the filling. Onion, celery, carrot, and mushrooms bring flavor, texture, and prebiotic fiber. Turkey makes the dish satisfying while keeping it lean. Dino kale is rich in vitamins K and C, both important for immune and bone health. A spoonful of no-tomato sauce adds depth without nightshades. Finally, kelp flakes boost minerals, especially iodine, for thyroid balance.
AIP Zucchini Boats Serving Suggestions
Serve your AIP Zucchini Boats warm with a drizzle of coconut yogurt and a sprinkle of fresh herbs. They pair well with a side of roasted root vegetables or a light green salad made with arugula or dandelion greens. These boats also stand alone as a complete main course.
Storage Instructions
Store leftover AIP Zucchini Boats in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through. You can also freeze the filling separately for up to one month, then stuff freshly baked zucchini when ready.
Optional Add-ins or Variations
You can swap turkey for ground chicken or even lamb for a different flavor. Add chopped spinach instead of kale if that’s what you have on hand. For extra creaminess, mix a spoon of coconut cream into the filling before baking. Nutritional yeast can be sprinkled on top for a cheesy touch.
AIP Zucchini Boats Allergen Notes
These AIP Zucchini Boats are free of gluten, dairy, nightshades, soy, and eggs. They fit well in the autoimmune diet and paleo lifestyle. Always double-check the no-tomato sauce ingredients to ensure they are compliant or you can make it yourself using the recipe here.
Nutritional Information (per serving, 1 zucchini half)
Calories: ~190
Protein: ~18 g
Fat: ~9 g
Carbohydrates: ~10 g
Fiber: ~3 g
(This is an estimate and may vary depending on exact ingredients used.)
These AIP Zucchini Boats are a comforting reminder that traditional flavors can be adapted to support your health.
If you try this recipe, let me know how it turned out for you. Share a photo, leave a comment, or tag me on social media so others on the autoimmune diet can be inspired too.
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AIP Zucchini Boats
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Slice zucchini in half lengthwise. Scoop out the flesh with a spoon, leaving about 0.5 cm thick shells. Chop the scooped flesh and set aside.
- Arrange zucchini halves cut-side up in a baking dish. Brush with 15 ml (1 tbsp) oil and sprinkle lightly with salt. Bake for 15 minutes, until beginning to soften. Remove and set aside.
- Heat the remaining 15 ml (1 tbsp) oil in a large skillet. Sauté onion, celery, carrot, and mushrooms until soft. Add the chopped zucchini flesh and cook 3–4 minutes more.
- Add ground turkey. Cook until no longer pink, breaking it up as it browns.
- Stir in oregano, basil, kelp flakes, and a pinch of salt. Add the chopped kale and cook 2–3 minutes until wilted.
- Pour in the no-tomato sauce, stir well, and let simmer for 1–2 minutes. Turn off the heat.
- Spoon the turkey-kale mixture into each zucchini boat. Cover the dish loosely with foil.
- Bake for 25–30 minutes, until zucchini is tender but still holds shape. Remove the foil and bake it for another 5 minutes to get a nice brown color on top.
- Remove from the oven and serve with coconut yogurt on top.
Video
Notes
- Pre-baking the zucchini for 15 minutes makes sure they turn out tender and not raw.
- Dino kale can be swapped with spinach or Swiss chard if needed.
- No-tomato sauce keeps the recipe nightshades free while still adding rich flavor.
- Kelp flakes are optional, but they boost iodine for thyroid health.
- For a creamier finish, drizzle coconut yogurt on top before serving.
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FAQ for AIP Zucchini Boats
Can I make AIP Zucchini Boats ahead of time?
Yes. You can prepare the filling a day in advance and store it in the fridge. When ready, bake the zucchini shells, stuff them, and finish baking.
Do I need to pre-bake the zucchini?
Pre-baking for 15 minutes ensures the zucchini is tender and not raw. If you skip this step, the boats may stay too firm.
Can I freeze AIP Zucchini Boats?
The zucchini shells don’t freeze well, but the filling freezes beautifully for up to one month. Just thaw and stuff fresh zucchini when ready.
What can I use instead of ground turkey?
Ground chicken or lamb works well. Choose lean cuts to keep the dish light but filling.
Is this recipe really nightshades free?
Yes. Instead of tomato sauce, this recipe uses no-tomato sauce, which is made from AIP-approved vegetables.
Can I add toppings?
Absolutely. Fresh herbs, coconut yogurt, or even nutritional yeast make great toppings.
