Pesto Turkey Spinach Zucchini Boats (Printable)
Zucchini halves filled with turkey, spinach, and basil pesto, baked with melted mozzarella and Parmesan.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 2 cups fresh spinach, chopped
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
→ Meats
05 - 1 lb ground turkey
→ Sauces and Condiments
06 - 1/3 cup basil pesto, store-bought or homemade
→ Cheeses
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Herbs and Seasonings
09 - 1/4 cup fresh basil leaves, chopped
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and black pepper, to taste
→ Oils
13 - 2 tablespoons olive oil
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it with olive oil.
02 - Slice each zucchini in half lengthwise. Using a spoon, scoop out the center seeds and flesh to create boats, leaving about a 1/4 inch wall. Finely chop the scooped flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Add ground turkey to the skillet and cook, breaking it up with a spoon, for 5 to 7 minutes until no longer pink. Season with salt, pepper, dried oregano, and red pepper flakes.
05 - Mix in the chopped zucchini flesh and fresh spinach. Cook for 2 to 3 minutes until the spinach is wilted. Remove from heat and stir in 1/4 cup of basil pesto and half of the chopped fresh basil.
06 - Arrange the hollowed zucchini boats in the prepared baking dish. Generously fill each boat with the turkey and spinach mixture, pressing gently to pack the filling.
07 - Drizzle the remaining pesto over the filled boats. Sprinkle evenly with shredded mozzarella and grated Parmesan cheese.
08 - Bake for 20 to 25 minutes until the zucchini is tender and the cheese is golden and bubbly.
09 - Remove from the oven, garnish with the remaining fresh basil, and serve immediately while hot.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting, so you get layers of flavor without a long ingredient list or complicated technique.
- It is genuinely easy enough for a Tuesday but looks like you spent far more time than fifty minutes on it.
- Low carb and gluten free without feeling like you are sacrificing anything, which is rare and worth celebrating.
02 -
- Do not skip salting the turkey as it browns because trying to fix seasoning after the filling is stuffed and baked is nearly impossible.
- If your filling seems wet, cook it a minute longer on the stove before stuffing because excess moisture will pool in the boats and make the bottom soggy.
03 -
- Choose zucchini that are roughly the same size so all four boats finish cooking at the same time instead of some being mushy while others are still crunchy.
- Reserve a tablespoon of pasta water or broth to thin the pesto slightly before drizzling it on top because straight pesto can seize and clump under high oven heat.