Pesto Turkey Mushroom Zucchini Boats (Printable)
Zucchini boats stuffed with turkey, mushrooms and pesto, baked until golden and garnished with fresh basil.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 cup cremini or button mushrooms, finely chopped
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved (optional, for topping)
→ Meats
06 - 1 lb lean ground turkey
→ Sauces & Dairy
07 - 1/2 cup prepared pesto (store-bought or homemade; use dairy-free if desired)
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup freshly grated Parmesan cheese
→ Oils & Seasonings
10 - 1 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Herbs
14 - 1/3 cup fresh basil leaves, roughly chopped, plus extra for garnish
# Steps:
01 - Preheat oven to 400°F.
02 - Slice zucchini in half lengthwise. Using a spoon, scoop out the centers leaving about a 1/4-inch border to form boats. Reserve the scooped-out flesh and chop it finely.
03 - Place zucchini boats cut side up in a baking dish. Lightly brush with olive oil and sprinkle with a pinch of salt and pepper.
04 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
05 - Add garlic and cook for 30 seconds until fragrant. Add mushrooms and the chopped zucchini flesh. Sauté for 3–4 minutes until softened and moisture has evaporated.
06 - Add ground turkey, breaking it up with a spoon. Season with salt, pepper, and red pepper flakes. Cook for 5–6 minutes until turkey is browned and cooked through.
07 - Stir in pesto and half the chopped basil. Remove from heat and mix until evenly combined.
08 - Spoon the turkey-mushroom mixture evenly into each zucchini boat. Top with mozzarella and Parmesan cheese.
09 - Bake for 18–22 minutes until zucchini is tender and cheese is melted and golden.
10 - Remove from oven and let cool for 2–3 minutes. Garnish with remaining fresh basil and cherry tomatoes if using. Serve warm.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting, so you get big Mediterranean flavor without a long ingredient list or hours at the stove.
- These boats are naturally low carb and gluten free but nobody at your table will ever feel like they are eating diet food.
02 -
- Do not skip salting the hollowed zucchini shells because they release water during baking and can turn soggy if you forget this step.
- Cooking the mushrooms and scooped zucchini flesh until the moisture fully evaporates is the single thing that prevents a watery filling.
03 -
- Let the filling cool for five minutes before stuffing the boats because piping hot filling starts cooking the zucchini walls before they even hit the oven.
- A quick broil for the last two minutes gives you those gorgeous bubbly brown cheese spots that make everyone think you spent all day on this.