Turkey Spinach Zucchini Boats (Printable)

Zucchini halves filled with pesto turkey, spinach, and melted cheese for a satisfying low-carb meal.

# List of ingredients:

→ Vegetables

01 - 4 medium zucchini
02 - 2 cups fresh spinach, chopped
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced

→ Meats

05 - 1 lb lean ground turkey

→ Sauces & Dairy

06 - 1/2 cup basil pesto
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese

→ Fresh Herbs

09 - 2 tbsp fresh basil, chopped
10 - 1 tbsp fresh parsley, chopped

→ Pantry Staples

11 - 1 tbsp olive oil
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet or large baking dish with parchment paper.
02 - Slice each zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch border to form boats. Finely chop the scooped flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add the ground turkey to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5–6 minutes.
05 - Stir in the chopped zucchini flesh and spinach. Continue cooking until the spinach has wilted, about 2 minutes.
06 - Remove the skillet from heat. Add the basil pesto, salt, black pepper, and crushed red pepper flakes if using. Mix thoroughly. Fold in half of the mozzarella and half of the Parmesan.
07 - Arrange the zucchini boats on the prepared baking sheet. Generously fill each boat with the turkey and spinach mixture.
08 - Sprinkle the remaining mozzarella and Parmesan evenly over the top of each stuffed boat.
09 - Bake for 20–25 minutes until the zucchini is tender and the cheese is golden and bubbling.
10 - Remove from the oven and garnish with fresh basil and parsley before serving.

# Expert Advice:

01 -
  • The pesto does most of the heavy lifting so you get massive flavor without a spice cabinet worth of ingredients.
  • Zucchini boats look impressive on a plate but require zero artistic skill to pull off.
  • This reheats beautifully for lunch the next day, which is rare for a vegetable based dish.
02 -
  • Do not skip salting the zucchini boats lightly before filling because it draws out excess moisture that would otherwise pool on your baking sheet.
  • Overbaking is the fastest way to turn these into mush so check at the 20 minute mark and pull them as soon as the boats yield to gentle pressure.
03 -
  • Use a melon baller instead of a spoon to scoop the zucchini because it gives you more control and creates a smoother cavity for the filling.
  • Let the turkey filling cool for a few minutes before adding the pesto so the heat does not dull the bright herbal flavor you are paying for.

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