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AIP Zucchini Boats free of nightshades, gluten and dairy, made with turkey, kale, and mushrooms for gut health and autoimmune diet support.

AIP Zucchini Boats

AIP Zucchini Boats filled with turkey, kale, and mushrooms. Free of nightshades, gluten, and dairy. A nourishing, gut-healthy dinner for the autoimmune diet.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 4 servings (2 halves per person)
Course: Dinner, Lunch, Main Course
Cuisine: AIP, Paleo, Romanian
Calories: 190
Ingredients Method Video Notes

Ingredients
  

  • 4 medium-large zucchini about 1.2 kg / 2.6 lbs total, halved lengthwise, centers scooped out
  • 1 lb 450 g ground turkey
  • 1 medium onion about 150 g, finely chopped
  • 2 celery stalks about 100 g, finely chopped
  • 1 medium carrot about 80 g, grated or finely chopped
  • 200 g mushrooms finely chopped
  • 250 g Dino kale stems removed, chopped
  • 1 cup 240 g no-tomato sauce
  • 1 tbsp fresh basil or 1 tsp dried / 1 g
  • 1 tsp dried oregano about 1 g
  • 1/2 tsp dried kelp powder or to taste
  • 2 tbsp avocado oil 30 ml
  • Sea salt to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. 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.
    Preparing zucchini for AIP Zucchini Boats by slicing and scooping, gluten free, dairy free, nightshades free recipe for the autoimmune diet.
  3. 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.
  4. 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.
    Onion, carrot, and celery sautéing for AIP Zucchini Boats, a gluten free, dairy free, nightshades free recipe that supports gut health.
  5. Add ground turkey. Cook until no longer pink, breaking it up as it browns.
    Ground turkey cooking with onion, carrot, celery, and mushrooms for AIP Zucchini Boats, a gluten free, dairy free, nightshades free recipe.
  6. Stir in oregano, basil, kelp flakes, and a pinch of salt. Add the chopped kale and cook 2–3 minutes until wilted.
  7. Pour in the no-tomato sauce, stir well, and let simmer for 1–2 minutes. Turn off the heat.
    Ground turkey with kale, onion, carrot, celery, and mushrooms cooking for AIP Zucchini Boats, a gluten free, dairy free, nightshades free recipe.
  8. Spoon the turkey-kale mixture into each zucchini boat. Cover the dish loosely with foil.
    Stuffing zucchini shells with turkey, kale, and vegetable filling for AIP Zucchini Boats, gluten free, dairy free, and nightshades free.
  9. 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.
    Baked AIP Zucchini Boats filled with turkey, kale, and vegetables, gluten free, dairy free, nightshades free, perfect for gut health.
  10. 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.