Pesto Turkey Mushroom Zucchini Boats (Printable)

Zucchini halved and filled with a turkey, mushroom and pesto mixture, baked and garnished with fresh basil.

# List of ingredients:

→ Vegetables

01 - 4 medium zucchini
02 - 1 cup cremini or button mushrooms, finely chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced

→ Protein

05 - 1 lb ground turkey

→ Sauce & Seasoning

06 - 1/3 cup basil pesto, store-bought or homemade
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon dried Italian herb blend

→ Toppings

10 - 1/2 cup shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Fresh basil leaves, for garnish

→ Oil

13 - 1 tablespoon olive oil

# Steps:

01 - Preheat the 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, leaving about 1/4-inch thick shells. Reserve the scooped flesh and chop it finely.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2 minutes until softened.
04 - Stir in garlic, mushrooms, and the chopped zucchini flesh. Sauté for 4–5 minutes until most of the moisture evaporates.
05 - Add ground turkey. Cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.
06 - Stir in pesto, salt, pepper, and Italian herb blend. Cook for 1–2 minutes to combine, then remove from heat.
07 - Arrange zucchini boats in the prepared baking dish. Spoon the turkey-mushroom mixture evenly into each boat.
08 - Sprinkle mozzarella and Parmesan cheese over the filled zucchini boats.
09 - Bake for 20–25 minutes, or until the zucchini is tender and the cheese is bubbling and lightly golden.
10 - Remove from the oven, let cool slightly, and garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • The pesto does most of the heavy lifting so you get maximum flavor with barely any effort.
  • They reheat beautifully the next day which means lunch is already handled.
  • It feels like a restaurant dish but requires nothing fancy beyond a skillet and a baking dish.
02 -
  • Do not skip salting and draining the zucchini flesh because excess moisture will make the filling soggy and the boats will collapse.
  • The filling tastes completely different once the pesto hits the hot pan so do not judge it until that moment.
03 -
  • Use a melon baller instead of a spoon for hollowing the zucchini because it curves perfectly and wastes less flesh.
  • Let the filling cool slightly before stuffing the boats because hot filling starts cooking the zucchini shells before they even hit the oven.

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