Pesto Turkey Mushroom Stuffed Zucchini (Printable)
Tender zucchini boats loaded with seasoned turkey, mushrooms and pesto, topped with melted cheese for a satisfying low-carb meal.
# List of ingredients:
→ Zucchini Boats
01 - 4 medium zucchini
→ Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 8 ounces cremini or button mushrooms, finely chopped
06 - 1 pound ground turkey
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon dried oregano
→ Pesto & Cheese
10 - 4 tablespoons basil pesto
11 - 2 cups grated mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
→ Garnish
13 - Fresh basil leaves
14 - Cracked black pepper
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly oil it.
02 - Wash the zucchini and slice each in half lengthwise. Using a spoon, carefully scoop out the flesh to create boats, leaving about 1/2 inch shell. Reserve the scooped-out flesh and chop it finely.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic and cook 30 seconds.
04 - Add chopped mushrooms and reserved zucchini flesh. Sauté 5–7 minutes until the mixture is softened and moisture has mostly evaporated.
05 - Add ground turkey, salt, pepper, and oregano. Cook, breaking up the meat, until turkey is browned and cooked through, about 5–7 minutes.
06 - Remove pan from heat. Stir in the pesto until well combined. Taste and adjust seasoning if needed.
07 - Arrange zucchini boats in the prepared baking dish. Spoon the turkey-mushroom filling into each boat, pressing lightly.
08 - Sprinkle mozzarella and Parmesan evenly over the stuffed zucchini.
09 - Bake for 20–25 minutes or until the zucchini is tender and the cheese is golden and bubbling.
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh basil and cracked black pepper if desired. Serve warm.
# Expert Advice:
01 -
- The turkey mushroom filling stays incredibly moist thanks to those reserved zucchini interiors most people toss away
- Pesto does all the heavy lifting for flavor, turning simple ingredients into something that tastes restaurant special
- Everything cooks in one pan then one baking dish, so cleanup is almost non existent
02 -
- Scooping zucchini boats takes practice, and I once went too thin and had filling leak everywhere, so leave at least 1 cm of shell
- Getting excess moisture out of the mushroom zucchini mixture prevents soggy filling, so do not rush that step
- Pesto brands vary wildly in saltiness, always taste your filling before stuffing to see if you need more seasoning
03 -
- Use a small cookie scoop to distribute filling evenly among boats, which looks more professional
- Extra drizzle of pesto right before serving brightens all the flavors again