Pesto Turkey and Mushroom Zucchini Boats (Printable)
Tender zucchini stuffed with seasoned turkey, mushrooms, and basil pesto, topped with melted cheese and fresh herbs.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 cup cremini or white mushrooms, finely chopped
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, quartered
→ Meats
06 - 1 lb lean ground turkey
→ Sauces & Cheeses
07 - 1/3 cup prepared basil pesto
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Fresh Herbs
10 - 2 tbsp fresh basil, chopped
11 - 1 tbsp fresh parsley, chopped
→ Pantry
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 1/4 tsp crushed red pepper flakes
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini in half lengthwise. Using a spoon, carefully scoop out the centers, leaving about 1/4-inch shell. Chop the scooped-out flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened.
04 - Add garlic, mushrooms, and chopped zucchini flesh. Sauté for 4-5 minutes until vegetables are tender and moisture has evaporated.
05 - Add ground turkey. Cook, breaking it up with a spoon, for 5-6 minutes until no longer pink.
06 - Stir in cherry tomatoes, pesto, salt, black pepper, and red pepper flakes. Cook for 2 minutes. Remove from heat.
07 - Place zucchini boats in the prepared dish. Fill each with the turkey-mushroom mixture.
08 - Sprinkle mozzarella and Parmesan cheeses evenly on top.
09 - Bake for 20-25 minutes, or until zucchini is tender and cheese is golden and bubbly.
10 - Remove from oven, garnish with fresh basil and parsley. Serve hot.
# Expert Advice:
01 -
- The combination of pesto and turkey creates incredible depth without hours of prep work
- Everything cooks in one vessel making cleanup almost nonexistent
02 -
- Water released from the zucchini during baking can make the filling soggy so cook your vegetable mixture until quite dry before stuffing
- Let the boats rest for five minutes after baking to set the filling and make them easier to serve
03 -
- Use a small cookie scoop to fill the boats evenly and quickly
- Brush the zucchini shells with olive oil before filling for extra flavor and better texture