Pesto Turkey Mushroom Zucchini Boats (Printable)
Zucchini boats stuffed with pesto-scented turkey, mushrooms and melted mozzarella, baked and topped with fresh basil.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 cup cremini or white mushrooms, finely chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh basil, chopped (plus extra for garnish)
→ Meats
06 - 1.1 lb ground turkey
→ Sauces & Cheeses
07 - 1/3 cup basil pesto (store-bought or homemade)
08 - 1/2 cup shredded mozzarella cheese
09 - 2 tablespoons grated Parmesan cheese
→ Oils & Seasonings
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch border to form boats. Chop the scooped-out zucchini flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Add ground turkey to the skillet. Cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
05 - Stir in mushrooms and chopped zucchini flesh. Cook for 4 to 5 minutes until vegetables are softened and most moisture has evaporated.
06 - Stir in pesto, salt, black pepper, and red pepper flakes if using. Remove from heat and mix in half the chopped basil.
07 - Arrange zucchini boats in the prepared baking dish. Fill each boat generously with the turkey and mushroom mixture.
08 - Sprinkle mozzarella and Parmesan cheese evenly over the filled boats.
09 - Bake for 20 to 25 minutes until zucchini is tender and cheese is melted and golden.
10 - Garnish with remaining fresh basil before serving.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting for flavor so you barely need extra seasoning.
- They look elegant enough for guests but honestly come together with almost no fuss.
- Leftovers reheat beautifully for lunch the next day if you even have any left.
02 -
- If you do not scoop enough flesh out the boats will overflow and the zucchini will not cook through properly.
- Let the filling cool slightly before stuffing or the cheese will melt before it even gets into the oven.
03 -
- Salt the hollowed zucchini lightly and let them sit upside down for ten minutes to draw out excess moisture before filling.
- Use a melon baller instead of a spoon for scooping because it gives you more control and a cleaner shape.