Pesto Turkey Zucchini Boats (Printable)
Zucchini halves stuffed with turkey, mushrooms, and pesto, baked until golden and bubbly. A hearty weeknight dish.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup cremini or button mushrooms, finely chopped
05 - 1 cup cherry tomatoes, quartered
→ Meats
06 - 1 lb lean ground turkey
→ Sauces & Condiments
07 - 1/3 cup basil pesto, store-bought or homemade
→ Cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 2 tbsp grated Parmesan cheese
→ Fresh Herbs
10 - 2 tbsp fresh basil, chopped
11 - 1 tbsp fresh parsley, chopped
→ Pantry Staples
12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with olive oil or cooking spray.
02 - Slice zucchinis in half lengthwise. Using a spoon, carefully scoop out the centers to create boats, leaving about 1/4-inch thick shells. Reserve the scooped pulp and finely chop it; set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2 minutes.
04 - Add the ground turkey to the skillet and cook until no longer pink throughout, breaking it into small crumbles with a wooden spoon, approximately 5 minutes.
05 - Stir in the chopped mushrooms, reserved zucchini pulp, and quartered cherry tomatoes. Cook for 3 to 4 minutes until the vegetables have softened and excess moisture has evaporated. Season generously with salt and freshly ground black pepper.
06 - Remove the skillet from heat. Add 2 tablespoons of pesto, half of the mozzarella cheese, and half of the fresh herbs. Stir everything together until evenly combined.
07 - Arrange the hollowed zucchini boats in the prepared baking dish. Generously fill each boat with the turkey and mushroom mixture, pressing lightly to pack the filling.
08 - Drizzle the remaining pesto over the filled boats. Sprinkle with the remaining mozzarella and all of the grated Parmesan cheese evenly across each boat.
09 - Bake in the preheated oven for 20 to 25 minutes, until the zucchini shells are fork-tender and the cheese topping is melted, golden, and bubbly.
10 - Remove from the oven and garnish with the remaining fresh basil and parsley. Allow to rest for 2 to 3 minutes before serving.
# Expert Advice:
01 -
- Ground turkey and mushrooms create a savory, hearty filling that tastes rich without weighing you down.
- Everything cooks in one skillet and one baking dish, which means cleanup is almost effortless.
- The pesto drizzled on top melts into the cheese and creates a golden, bubbly crust that is impossible to resist.
02 -
- Do not skip salting the filling before stuffing the boats, because underseasoned turkey tastes flat and no amount of cheese on top can fix it.
- Cook the mushroom mixture long enough that the moisture evaporates completely, or your boats will turn soggy in the oven.
03 -
- Scoop the zucchini shells gently and evenly so the walls do not crack, because a broken boat leaks filling and frustrates everyone at the table.
- Reserve a tablespoon of pasta water or broth to thin the pesto slightly before drizzling, which helps it spread evenly rather than clumping in one spot.