Pesto Turkey Spinach Zucchini Boats (Printable)
Zucchini boats stuffed with turkey, spinach and pesto, baked and topped with melted mozzarella and Parmesan.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchinis
02 - 2 cups fresh baby spinach, chopped
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Meats
05 - 1 pound ground turkey
→ Sauces & Cheese
06 - 1/3 cup basil pesto
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Pantry
09 - 1 tablespoon olive oil
10 - Salt and black pepper, to taste
11 - 1/2 teaspoon dried Italian herbs (optional)
# Steps:
01 - Preheat oven to 400°F. Lightly coat a large baking dish with olive oil or nonstick spray.
02 - Slice zucchinis in half lengthwise. Using a spoon, scoop out the center of each zucchini to form boats, leaving about 1/4-inch thick shells. Roughly chop the reserved zucchini flesh.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 minutes. Add minced garlic and sauté for an additional minute.
04 - Add ground turkey to the skillet. Cook, breaking up the meat with a spoon, until turkey is fully browned and no longer pink, about 5 minutes.
05 - Stir in the chopped zucchini flesh and cook for 2 minutes. Add chopped spinach and cook until just wilted, about 1 minute.
06 - Remove skillet from heat. Stir in basil pesto, salt, black pepper, and dried Italian herbs if using. Mix thoroughly until well combined.
07 - Arrange zucchini boats in prepared baking dish. Evenly distribute the turkey and spinach filling among each zucchini boat.
08 - Sprinkle shredded mozzarella and grated Parmesan evenly over the filled zucchini boats.
09 - Cover dish loosely with foil and bake for 20 minutes. Remove foil and continue baking for 5 to 10 minutes until cheese is golden and zucchini is fork-tender.
10 - Allow zucchini boats to cool slightly before serving.
# Expert Advice:
01 -
- It sneaks in plenty of green vegetables without anyone noticing.
- Pesto, turkey, and cheese create layers of tangy, savory, and salty flavors that feel indulgent yet light.
02 -
- Don’t rush scooping the zucchini – if you go too thin, the boats can collapse during baking (speaking from a mushy incident).
- Letting the mixture cool a minute before adding pesto keeps the basil flavor bright and lively.
03 -
- Dabbing up excess liquid before topping with cheese prevents sogginess.
- A hit of fresh herbs (basil or parsley) over the boats right before serving brightens every bite.