Pesto Turkey Spinach Zucchini Boats (Printable)
Zucchini halves filled with turkey, spinach and pesto, baked until tender and topped with golden mozzarella.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 2 cups fresh spinach, chopped
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Meats
05 - 1 pound lean ground turkey
→ Sauces & Condiments
06 - 1/3 cup basil pesto
07 - 1/2 cup marinara sauce
→ Cheeses
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Spices & Seasonings
10 - 1/2 teaspoon dried Italian herbs
11 - 1/4 teaspoon crushed red pepper flakes
12 - Salt and black pepper, to taste
13 - 1 tablespoon olive oil
# Steps:
01 - Preheat oven to 400°F and line a large baking dish with parchment paper or lightly grease.
02 - Slice zucchini in half lengthwise. Using a spoon, carefully scoop out centers to form a 1/4-inch shell. Reserve and finely chop the scooped flesh.
03 - Heat olive oil in a large skillet over medium. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.
04 - Add ground turkey to skillet. Cook, breaking up with a spoon, until no longer pink, about 5 minutes.
05 - Stir in reserved zucchini flesh, chopped spinach, Italian herbs, and red pepper flakes. Sauté until spinach is wilted and moisture is evaporated, approximately 3 minutes.
06 - Remove from heat. Blend in pesto, half of the mozzarella, and half of the Parmesan. Season with salt and black pepper.
07 - Arrange zucchini halves in the prepared dish. Spoon a portion of marinara sauce into each, then distribute the turkey-spinach filling evenly.
08 - Sprinkle remaining mozzarella and Parmesan over the filled zucchini.
09 - Bake for 20 to 25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Let rest for 5 minutes before plating and serving.
# Expert Advice:
01 -
- It secretly uses up extra veggies while tasting absolutely indulgent.
- The combination of pesto, turkey, and melty cheese makes these boats disappear fast off the table.
02 -
- Don’t skip drying off your zucchini shells—otherwise, they’ll turn watery and soggy in the oven.
- Stirring the pesto in with the heat off keeps the herbs bright and the cheese perfectly gooey, not clumpy.
03 -
- Letting the stuffed boats sit a couple of minutes out of the oven firms them up and makes serving neat.
- A sprinkle of extra Parmesan just before serving adds an irresistible salty crust.