Pesto Turkey Mushroom Zucchini Boats (Printable)
Zucchini boats stuffed with turkey, mushrooms and basil pesto, topped with melting mozzarella and Parmesan.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 cup finely chopped cremini or white mushrooms
03 - 1 small onion, finely diced
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 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried Italian herbs
→ Garnish
13 - Fresh basil leaves
# Steps:
01 - Preheat oven to 400°F (200°C).
02 - Slice zucchini in half lengthwise and scoop out the seeds and some flesh to form boats, leaving 1/4-inch thick walls. Reserve 1/2 cup of the scooped zucchini flesh and chop it finely.
03 - Place zucchini halves cut-side up in a lightly greased baking dish.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook 2 minutes until softened.
05 - Add minced garlic and chopped mushrooms to the skillet. Sauté 3 minutes until mushrooms start to brown.
06 - Add ground turkey, salt, black pepper, and dried Italian herbs. Cook, breaking up turkey with a spoon, for 5 to 6 minutes until browned and cooked through.
07 - Stir reserved chopped zucchini flesh into the skillet and cook for 2 minutes until softened.
08 - Remove skillet from heat and blend pesto into the turkey and mushroom mixture.
09 - Fill each zucchini boat with turkey and mushroom filling. Sprinkle evenly with mozzarella and Parmesan cheese.
10 - Bake for 20 minutes until zucchini is fork tender and cheese is melted and golden.
11 - Top with fresh basil leaves before serving, if desired.
# Expert Advice:
01 -
- You get a hearty, comforting meal that feels light but still so satisfying.
- The gooey cheese on top is almost like a reward for eating your vegetables.
02 -
- If you forget to chop the scooped zucchini flesh, you’ll end up with big soggy chunks nobody wants.
- Lining the dish with parchment makes cleanup a breeze—wish I’d thought of that sooner.
03 -
- Brush olive oil not just on the pan but also inside the boats to keep them juicy.
- A little extra cheese under the filling forms a delicious crispy bottom layer.