Pesto Turkey and Mushroom Zucchini Boats (Printable)

Tender zucchini boats stuffed with savory turkey, mushrooms, and herbs, topped with vibrant pesto for a light yet satisfying meal.

# 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

→ Meats

05 - 1 lb ground turkey

→ Sauces & Oils

06 - 1/3 cup prepared basil pesto
07 - 2 tbsp olive oil

→ Dairy

08 - 1/3 cup grated Parmesan cheese

→ Herbs & Seasonings

09 - 1/4 cup fresh parsley, chopped
10 - 1 tbsp fresh basil, chopped
11 - 1 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 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, scoop out the centers, leaving a 1/4-inch border to create boats. Reserve the scooped flesh and chop finely.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds.
04 - Stir in mushrooms and chopped zucchini flesh. Sauté for 4 minutes, until vegetables are tender and most liquid has evaporated.
05 - Add ground turkey, breaking it up with a spatula. Cook for 5-7 minutes, until browned and cooked through.
06 - Stir in salt, pepper, oregano, crushed red pepper flakes, parsley, and basil. Remove from heat and let cool for 2 minutes.
07 - Mix in half of the pesto and half of the Parmesan cheese into the turkey mixture.
08 - Arrange zucchini boats in the prepared baking dish. Spoon the turkey-mushroom filling evenly into each boat.
09 - Drizzle remaining pesto over the stuffed boats and sprinkle with remaining Parmesan. Cover loosely with foil and bake for 20 minutes.
10 - Uncover and bake an additional 5-10 minutes, until zucchini is tender and tops are golden. Garnish with extra herbs and serve hot.

# Expert Advice:

01 -
  • The turkey mushroom mixture stays incredibly juicy while the zucchini gets tender but holds its shape perfectly
  • Everything cooks in one pan first then one dish, meaning almost zero cleanup afterward
02 -
  • Scooping out the zucchini centers creates more space for filling and those chopped centers add extra vegetable bulk to the meat mixture
  • Letting the turkey mixture cool slightly before mixing in pesto prevents the cheese from melting too early
03 -
  • Use a small cookie scoop to evenly distribute the filling among boats
  • Let boats rest for 5 minutes after baking so they hold their shape when served

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