Pesto Turkey Spinach Zucchini Boats (Printable)
Zucchini boats stuffed with turkey, spinach and pesto, finished with melted mozzarella and fresh basil.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 2 cups fresh spinach, chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - Fresh basil leaves, for garnish
→ Meats
06 - 1 lb lean ground turkey
→ Sauces & Cheese
07 - 1/3 cup basil pesto (store-bought or homemade)
08 - 1 cup shredded mozzarella cheese
09 - 2 tbsp grated Parmesan cheese
→ Pantry Staples
10 - 1 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/2 tsp dried Italian herbs (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet or large baking dish with parchment paper.
02 - Slice zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh to create hollow boats. Reserve the scooped flesh for the filling.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add ground turkey to the skillet, breaking it apart with a spoon. Cook for 5–6 minutes until browned and cooked through.
05 - Stir in chopped spinach, reserved zucchini flesh, salt, pepper, and dried Italian herbs. Cook for 2–3 minutes until spinach is wilted and the mixture is evenly combined.
06 - Remove skillet from heat. Fold in basil pesto and 2 tablespoons of Parmesan cheese until well incorporated.
07 - Arrange zucchini halves on the prepared baking sheet. Generously fill each boat with the turkey-spinach mixture.
08 - Sprinkle shredded mozzarella evenly over each filled boat. Bake for 18–22 minutes until zucchini is tender and cheese is melted and golden.
09 - Remove from oven, garnish with fresh basil leaves, and serve immediately while hot.
# Expert Advice:
01 -
- It sneaks an absurd amount of vegetables into dinner without anyone complaining or noticing.
- The pesto turkey filling is so good you will catch yourself eating it straight from the pan before the zucchini even sees the inside of an oven.
02 -
- Do not skip saving the scooped zucchini flesh because chopping and adding it to the filling stretches the meal and prevents food waste.
- Under stuffing the boats is the most common mistake and you really want them heaped high since the filling settles as it bakes.
03 -
- Salt the hollowed zucchini lightly and let them sit cut side down for ten minutes to draw out excess moisture before stuffing.
- Let the turkey mixture cool slightly before adding pesto so the vibrant green color and fresh flavor stay intact.