Pesto Turkey and Mushroom Zucchini Boats (Printable)
Tender zucchini boats filled with savory ground turkey, mushrooms, and basil pesto, topped with melted cheese.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cremini mushrooms, finely chopped
→ Meat
05 - 1 lb ground turkey
→ Sauces & Dairy
06 - 1/3 cup basil pesto
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 tsp dried Italian herbs
10 - Salt and freshly ground black pepper, to taste
→ Oils
11 - 1 tbsp olive oil
# Steps:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice the zucchini in half lengthwise. Using a spoon, scoop out the centers to create boats, 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 onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds.
04 - Add ground turkey and cook, breaking up the meat, until browned and cooked through, about 5–7 minutes.
05 - Stir in mushrooms and reserved zucchini flesh. Cook for 3–4 minutes, or until the vegetables are tender and moisture has mostly evaporated.
06 - Stir in the pesto, Italian herbs, salt, and pepper. Remove from heat.
07 - Place zucchini boats in the prepared baking dish. Fill each with the turkey-mushroom mixture. Top with mozzarella and Parmesan cheese.
08 - Bake for 18–20 minutes, until the zucchini is tender and the cheese is golden and bubbling.
09 - Remove from the oven. Let cool for a few minutes before serving.
# Expert Advice:
01 -
- The tender zucchini soaks up all those savory Italian flavors while still holding its shape beautifully
- Everything cooks in one pan first, then bakes together, making weeknight cleanup feel almost too easy
02 -
- Do not skip chopping the zucchini flesh, it adds volume and helps bind the filling together
- Really let the mushroom moisture cook off, otherwise your boats will be soggy instead of tender-crisp
03 -
- Choose zucchini that are similar in diameter so they cook at the same rate
- If your pesto is thick, thin it with a teaspoon of olive oil for better distribution