Pesto Turkey Zucchini Boats (Printable)
Zucchini boats stuffed with pesto turkey, spinach, and herbs — a wholesome, low-carb Mediterranean dish.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 2 cups fresh baby spinach, roughly chopped (about 2 oz)
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
→ Meat
05 - 1 lb ground turkey
→ Sauces & Dairy
06 - 1/3 cup basil pesto
07 - 1/3 cup shredded mozzarella cheese
08 - 2 tbsp grated Parmesan cheese
→ Fresh Herbs
09 - 2 tbsp fresh basil, chopped
10 - 1 tbsp fresh parsley, chopped
→ Pantry Staples
11 - 2 tbsp olive oil
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 tsp crushed red pepper flakes
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the centers to create boats, leaving a 1/4-inch border intact. Reserve 1/2 cup of the scooped flesh and finely chop it; set aside.
03 - Arrange zucchini boats cut side up in the prepared baking dish. Brush with 1 tbsp olive oil and season with a pinch of salt and pepper.
04 - Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and sauté for 1 minute until fragrant.
05 - Add the ground turkey to the skillet, breaking it apart with a spoon. Cook for 6 to 7 minutes until evenly browned and cooked through.
06 - Stir in the reserved chopped zucchini flesh and chopped spinach. Cook for 1 to 2 minutes until the spinach has wilted completely.
07 - Remove the skillet from heat. Stir in the basil pesto, 1 tbsp of the chopped basil, and half of the chopped parsley. Season with the remaining salt, black pepper, and crushed red pepper flakes.
08 - Spoon the turkey filling evenly into each zucchini boat. Sprinkle the shredded mozzarella and grated Parmesan over the tops.
09 - Bake for 20 minutes, or until the zucchini is fork-tender and the cheese is bubbly and lightly golden.
10 - Remove from the oven and garnish with the remaining fresh basil and parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting, so you get incredible flavor without a long ingredient list or hours at the stove.
- They feel fancy enough for guests but honest enough for a random weeknight when you are too tired to think hard about dinner.
02 -
- Do not skip salting the hollowed zucchini before filling, because without that step the boats release water and turn mushy during baking.
- Pulling the skillet off the heat before adding the pesto preserves the fresh basil flavor that makes this dish sing.
03 -
- Choose zucchini that are roughly the same size so all four boats finish baking at the same time and look beautiful on the plate together.
- A light sprinkle of Parmesan in the final two minutes of baking under the broiler creates a crust that takes these from good to unforgettable.