Pesto Turkey and Zucchini Boats (Printable)

Tender zucchini boats stuffed with seasoned turkey, basil pesto, and vegetables, baked to golden perfection.

# List of ingredients:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small red bell pepper, finely diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - ½ cup cherry tomatoes, quartered

→ Protein

06 - 1 lb ground turkey

→ Sauces & Cheeses

07 - ⅓ cup basil pesto
08 - ½ cup shredded mozzarella cheese
09 - 2 tbsp grated Parmesan cheese

→ Pantry

10 - 1 tbsp olive oil
11 - Salt and black pepper to taste
12 - ½ tsp dried Italian herbs

# Steps:

01 - Preheat oven to 400°F. Line baking dish with parchment paper or grease lightly with olive oil.
02 - Slice zucchini lengthwise and scoop out flesh, leaving ¼-inch shell. Finely chop reserved flesh.
03 - Heat olive oil in skillet over medium heat. Cook onion 2 minutes until softened. Add garlic and cook 1 minute.
04 - Add ground turkey and cook, breaking up with spoon, until browned and no longer pink, about 5-6 minutes.
05 - Stir in chopped zucchini flesh, bell pepper, and cherry tomatoes. Cook 3-4 minutes until softened.
06 - Remove from heat. Stir in pesto, salt, pepper, and Italian herbs. Mix thoroughly.
07 - Arrange zucchini boats in baking dish. Spoon turkey filling evenly into each half.
08 - Sprinkle mozzarella and Parmesan cheese on top of each stuffed zucchini.
09 - Bake for 20-25 minutes until zucchini are tender and cheese is melted and golden.
10 - Let cool for a few minutes before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan before baking, so cleanup is surprisingly minimal
  • The zucchini shells stay tender while holding all that savory filling together
  • Leftovers actually taste better the next day when flavors have time to mingle
02 -
  • Do not throw away the scooped zucchini flesh, it adds crucial bulk and moisture to the filling
  • Overstuffing is better than understuffing, the filling will shrink slightly as it bakes
  • Let the filling cool for a few minutes before stuffing the boats so it is easier to handle
03 -
  • Choose zucchini that are straight and evenly sized so they sit flat in the baking dish
  • Pat the scooped zucchini shells with paper towels before stuffing to prevent excess moisture
  • Let the boats rest for 5 minutes after baking before serving so they hold their shape better

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