Pesto Turkey Spinach Stuffed Zucchini (Printable)
Zucchini halves filled with turkey, spinach, and pesto, baked until tender with golden melted cheese.
# List of ingredients:
→ Zucchini Boats
01 - 4 medium zucchini
→ Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 lb ground turkey
06 - 3.5 oz fresh spinach, coarsely chopped
07 - 1/4 cup basil pesto
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Topping
10 - 3/4 cup shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
# Steps:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice each zucchini in half lengthwise. Use a spoon to scoop out the pulp, leaving a 1/2-inch border to create boats. Finely chop the zucchini pulp and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds.
04 - Add ground turkey to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes.
05 - Stir in the chopped zucchini pulp and spinach. Cook for 2–3 minutes until the spinach wilts and moisture evaporates.
06 - Remove from heat. Stir in basil pesto, salt, and pepper until well combined.
07 - Arrange zucchini boats in the prepared dish. Spoon the turkey and spinach mixture evenly into each boat.
08 - Sprinkle mozzarella and Parmesan cheese over the stuffed zucchinis.
09 - Bake for 20–25 minutes, until the zucchini is tender and the cheese is bubbly and golden.
10 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- The entire family asks for seconds without me having to beg anyone to eat their vegetables
- It's one of those rare meals that feels indulgent but keeps me on track with my health goals
02 -
- Don't skip chopping and adding the zucchini pulp because it adds bulk and moisture that keeps the filling from becoming dense
- The resting period is not optional if you want neat servings instead of a delicious messy slide onto the plate
03 -
- Use a melon baller or small cookie scoop instead of a regular spoon for more precise scooping
- Pat the zucchini boats dry with paper towels before filling so they don't become watery