Pesto Turkey Mushroom Zucchini Boats (Printable)
Zucchini boats stuffed with turkey, mushrooms, and pesto, baked until tender and golden. A light, satisfying weeknight meal.
# List of ingredients:
→ Zucchini Boats
01 - 4 medium zucchinis
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
→ Filling
04 - 1 pound lean ground turkey
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 2 cloves garlic, minced
08 - 8 ounces cremini or white mushrooms, finely chopped
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/3 cup basil pesto (store-bought or homemade)
14 - 1/3 cup freshly grated Parmesan cheese
15 - 2 tablespoons fresh parsley or basil, chopped
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Wash zucchinis and slice in half lengthwise. Using a spoon, scoop out the centers to create boats, leaving about a 1/4-inch border. Reserve the scooped flesh and chop finely.
03 - Rub zucchini boats with 1 tablespoon olive oil and season with salt and pepper. Place cut side up in the prepared baking dish.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds more.
05 - Add ground turkey to the skillet, breaking it up with a spoon. Cook until browned and mostly cooked through, about 4–5 minutes.
06 - Stir in mushrooms and reserved chopped zucchini flesh. Cook until liquid has evaporated and vegetables are tender, about 5–6 minutes.
07 - Season mixture with dried oregano, thyme, salt, and black pepper. Remove from heat.
08 - Spoon turkey-mushroom filling evenly into zucchini boats. Top each boat with a generous teaspoon of pesto and sprinkle with Parmesan cheese.
09 - Bake for 20–25 minutes, or until zucchini is tender and cheese is golden.
10 - Remove from oven and sprinkle with fresh parsley or basil before serving.
# Expert Advice:
01 -
- The scooped out zucchini flesh gets mixed right into the filling so nothing goes to waste.
- It looks like you spent an hour on presentation but the whole thing comes together in under fifty minutes.
02 -
- Do not skip salting the zucchini boats before filling because underseasoned squash tastes flat no matter how good the stuffing is.
- Wait until the mushroom liquid fully evaporates before adding seasonings or the filling turns watery and spills everywhere during baking.
03 -
- A melon baller scoops out zucchini flesh faster and more evenly than a regular spoon if you have one tucked in a drawer somewhere.
- Let the filling cool for a few minutes before stuffing because piping hot filling starts cooking the zucchini from the inside and throws off the bake time.