Pesto Turkey Mushroom Zucchini Boats (Printable)
Zucchini halves stuffed with pesto turkey, mushrooms, and melted mozzarella — a fresh, low-carb main dish.
# List of ingredients:
→ Zucchini Boats
01 - 4 medium zucchini
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
→ Filling
04 - 1 pound ground turkey
05 - 1 cup cremini or button mushrooms, finely chopped
06 - 1 small yellow onion, finely diced
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and pepper, to taste
→ Pesto Mixture
12 - 1/3 cup prepared basil pesto (store-bought or homemade)
13 - 1/4 cup grated Parmesan cheese
→ Topping
14 - 1/2 cup shredded mozzarella cheese
15 - 2 tablespoons fresh basil, chopped
16 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the center of each half to create boats, leaving about 1/4-inch thick shells. Reserve the scooped zucchini flesh and chop it finely.
03 - Place the zucchini boats cut side up in the prepared baking dish. Brush with olive oil and season with salt and pepper.
04 - Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until lightly browned, about 5 minutes.
05 - Add the onion, garlic, and chopped mushrooms to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
06 - Stir in the reserved chopped zucchini flesh, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes.
07 - Remove the skillet from the heat. Stir in the pesto and Parmesan cheese until well combined.
08 - Spoon the turkey-mushroom mixture evenly into the zucchini boats. Top each with a sprinkle of mozzarella cheese.
09 - Bake for 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
10 - Remove from the oven and let cool slightly. Garnish with fresh basil and parsley before serving.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting for flavor, so you get a dinner that tastes like you tried much harder than you actually did.
- Everything cooks in one skillet and one baking dish, which means cleanup is almost embarrassingly easy for something this pretty on a plate.
02 -
- Do not skip salting the hollowed zucchini shells before filling them, because raw zucchini holds a surprising amount of water that will turn your beautiful boats soggy in the oven.
- Letting the filling cool slightly before adding the pesto preserves that bright fresh basil flavor instead of cooking it into something muted.
03 -
- Scooping the zucchini with a melon baller instead of a regular spoon gives you perfectly even shells and less chance of accidentally poking through the bottom.
- Baking the boats uncovered is the key to that golden cheese top, so resist the urge to cover the dish with foil.