Pesto Turkey Spinach Zucchini Boats (Printable)

Tender zucchini boats stuffed with savory ground turkey, fresh spinach, and herby pesto, baked until golden and bubbly.

# List of ingredients:

→ Vegetables

01 - 4 medium zucchini
02 - 2 cups fresh baby spinach, chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup cherry tomatoes, halved (optional)

→ Meats

06 - 1 lb ground turkey

→ Sauces & Cheeses

07 - 1/3 cup basil pesto
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese

→ Herbs & Seasonings

10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh basil, chopped (or 1 tsp dried)
12 - 1/2 tsp dried oregano
13 - 1/4 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
15 - 1 tbsp olive oil

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a large baking dish.
02 - Slice each zucchini in half lengthwise. Using a spoon, scoop out the flesh to create boats, leaving about 1/4-inch border. Chop the scooped flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until slightly softened.
04 - Add garlic and cook for 30 seconds, then add ground turkey. Cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes.
05 - Stir in the chopped zucchini flesh, spinach, cherry tomatoes (if using), oregano, red pepper flakes, salt, and black pepper. Sauté until spinach is wilted and excess moisture evaporates, 2–3 minutes.
06 - Remove from heat. Stir in basil pesto, half the mozzarella, and half the Parmesan. Mix in parsley and basil.
07 - Arrange zucchini boats in the prepared baking dish. Spoon the turkey-spinach mixture evenly into each boat.
08 - Sprinkle the remaining mozzarella and Parmesan over the tops.
09 - Bake for 20–25 minutes, until zucchini is tender and cheese is golden and bubbling.
10 - Garnish with extra herbs if desired. Serve warm.

# Expert Advice:

01 -
  • The pesto does all the heavy lifting, infusing every bite with basil brightness without you having to chop a single fresh leaf if you do not want to
  • Everything cooks in one pan before hitting the oven, meaning fewer dishes and more flavor development
  • You can prep the filling ahead of time and just assemble and bake whenever you are ready to eat
02 -
  • Do not skip chopping and cooking the scooped zucchini flesh—it adds body to the filling and prevents waste
  • The zucchini will release some liquid as it bakes—if your pan looks too watery, carefully tilt it and spoon off excess before serving
  • Let the boats rest for about 5 minutes after baking so the filling sets up slightly and is easier to serve
03 -
  • If your zucchini are particularly large, consider baking them for 5 minutes empty before filling so they cook through completely
  • Line your baking dish with parchment paper for easier cleanup—the cheese can get stubborn once it cools

Go back