Pesto Turkey Stuffed Zucchini Boats (Printable)
Zucchini boats loaded with seasoned turkey, fresh vegetables, and basil pesto, topped with melted mozzarella and Parmesan.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small red bell pepper, diced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved
→ Meats
06 - 1 lb lean ground turkey
→ Sauces & Condiments
07 - 1/3 cup basil pesto
→ Cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 2 tbsp grated Parmesan cheese
→ Pantry
10 - 1 tbsp olive oil
11 - Salt and black pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice the zucchini in half lengthwise. Using a spoon, scoop out the centers to create boats, leaving about 1/4-inch thick shells. Reserve the scooped flesh and chop it finely.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
04 - Add ground turkey, breaking it up with a spoon. Cook until browned and cooked through, about 5–7 minutes.
05 - Stir in the chopped zucchini flesh, red bell pepper, and cherry tomatoes. Cook for 4–5 minutes until vegetables are tender and moisture evaporates.
06 - Remove from heat. Stir in the pesto, salt, and pepper to taste.
07 - Arrange the zucchini boats in the prepared baking dish. Fill each boat generously with the turkey-pesto mixture.
08 - Sprinkle mozzarella and Parmesan cheese evenly over the stuffed zucchini.
09 - Bake for 18–20 minutes, until the zucchini is tender and the cheese is melted and golden.
10 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting, so you get bold Italian flavor without hours of simmering.
- This dish reheats beautifully for lunches throughout the week.
02 -
- Do not skip chopping and using the scooped zucchini flesh because it adds volume and prevents waste.
- Overfilling the boats causes spills, so pile high but keep things contained within the edges.
03 -
- Salt the hollowed zucchini shells lightly and let them sit for ten minutes, then pat dry to remove excess moisture before filling.
- Choose zucchini that are similar in size so they cook at the same rate.