Pesto Turkey Spinach Zucchini Boats (Printable)

Hollowed zucchini filled with seasoned turkey, spinach, and pesto, baked until tender with melted cheese topping.

# List of ingredients:

→ Vegetables

01 - 4 medium zucchini
02 - 2 cups fresh baby spinach
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup fresh basil leaves, chopped, plus extra for garnish

→ Protein

06 - 1 lb ground turkey

→ Sauces & Dairy

07 - 1/3 cup basil pesto, store-bought or homemade
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese

→ Pantry Staples

10 - 1 tablespoon olive oil
11 - Salt and freshly ground black pepper, to taste
12 - 1/2 teaspoon red pepper flakes, optional

# Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease a baking dish.
02 - Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center seeds and flesh, leaving about 1/4-inch-thick shells. Reserve 1/2 cup of the scooped-out flesh and finely chop it; set aside.
03 - Arrange zucchini halves cut-side up on the prepared baking sheet. Lightly brush with olive oil and season with salt and pepper.
04 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
05 - Add ground turkey to the skillet. Cook, breaking it apart with a wooden spoon, until no longer pink throughout, about 5 to 6 minutes.
06 - Stir in the reserved chopped zucchini flesh and cook for 2 minutes. Add the baby spinach and cook until just wilted, about 1 minute. Remove the skillet from heat.
07 - Stir in the basil pesto, half of the mozzarella, half of the Parmesan, and the chopped basil. Season with salt, pepper, and red pepper flakes if desired.
08 - Spoon the turkey and pesto mixture evenly into each zucchini boat, mounding slightly. Sprinkle the tops with the remaining mozzarella and Parmesan.
09 - Bake for 20 to 25 minutes, until the zucchini shells are tender and the cheese is melted and golden brown on top.
10 - Remove from the oven and garnish with additional fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet before going into the oven, so cleanup is surprisingly easy for something this satisfying.
  • The pesto does most of the heavy lifting for flavor, meaning even tired weeknight turkey tastes vibrant and special.
  • They reheat beautifully the next day, which means lunch is already handled.
02 -
  • Do not skip salting the empty zucchini shells because unseasoned shells taste watery and flat against the rich filling.
  • If you scoop too aggressively and poke a hole in the bottom, just place the boat on a double layer of parchment and it will still hold together fine.
03 -
  • Let the filling cool for two minutes before stuffing the boats because piping hot filling starts melting the cheese before it even gets to the oven.
  • Choose zucchini that are similar in size so all four boats finish cooking at the same time and none end up mushy while others are still crunchy.

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