Pesto Turkey Zucchini Boats (Printable)
Zucchini boats loaded with ground turkey, spinach, and pesto, topped with melted cheese and fresh basil.
# List of ingredients:
→ Zucchini Boats
01 - 4 medium zucchini
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Turkey and Spinach Filling
05 - 1 lb lean ground turkey
06 - 2 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 4 cups fresh baby spinach, chopped
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/4 teaspoon crushed red pepper flakes
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Pesto and Topping
14 - 1/3 cup basil pesto
15 - 1/2 cup shredded mozzarella cheese
16 - 1/4 cup grated Parmesan cheese
17 - 1/4 cup fresh basil leaves, torn for garnish
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet or large baking dish with parchment paper.
02 - Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving a 1/4-inch border to form a shell. Reserve 1/2 cup of the scooped flesh and finely chop it. Set aside.
03 - Drizzle the zucchini shells with olive oil and season with salt and pepper. Arrange cut side up on the prepared baking sheet.
04 - Heat a large skillet over medium heat. Add the ground turkey and cook for 3 to 4 minutes, breaking it apart with a spoon as it browns. Add the diced onion and minced garlic, sautéing until softened, about 2 minutes.
05 - Stir in the reserved chopped zucchini flesh, chopped spinach, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Cook for 3 to 4 minutes until the spinach is fully wilted and excess moisture has evaporated.
06 - Remove the skillet from heat. Add the basil pesto and stir until evenly combined with the turkey and spinach mixture.
07 - Spoon the pesto turkey and spinach filling evenly into each zucchini boat, mounding slightly. Sprinkle the shredded mozzarella and grated Parmesan evenly over the tops.
08 - Bake for 20 to 25 minutes until the zucchini shells are fork-tender and the cheese is melted and golden brown.
09 - Remove from the oven and garnish with torn fresh basil leaves. Serve immediately while hot.
# Expert Advice:
01 -
- The pesto does all the heavy lifting for flavor, so you barely need to season anything else and it still tastes like you spent hours cooking.
- Everything cooks in under an hour and uses one skillet plus a baking sheet, which means cleanup is almost embarrassingly easy.
02 -
- Do not skip scooping out the zucchini flesh because if you leave the walls too thick they turn watery and the filling floats in a little pool instead of staying put.
- Let the filling cool for just a minute before adding the pesto off the heat, since scorching pesto makes it bitter and dulls that bright basil flavor you want.
03 -
- Choose zucchini that are roughly the same size so they all finish baking at the same time and you are not juggling done and underdone boats on the same pan.
- Salt the hollowed shells lightly and let them sit cut side down on paper towels for five minutes before stuffing to draw out extra moisture that would otherwise dilute the filling.