Pesto Turkey Mushroom Zucchini Boats (Printable)
Zucchini boats filled with seasoned turkey, mushrooms and pesto, baked with mozzarella and Parmesan for a low-carb main.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 cup cremini mushrooms, finely chopped
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
→ Meats
05 - 1 pound ground turkey
→ Sauces & Condiments
06 - 1/3 cup basil pesto
→ Dairy
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - 1 tablespoon fresh basil, chopped
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly coat with olive oil.
02 - Slice the zucchini in half lengthwise. Using a spoon, gently scoop out centers to create boats, leaving a 1/4-inch shell. Finely chop 1/2 cup of the scooped zucchini flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent. Add garlic, chopped mushrooms, and reserved zucchini flesh. Cook for 3 to 4 minutes until tender.
04 - Add ground turkey to the skillet. Cook, breaking up the meat with a spatula, until browned and cooked through, about 5 to 6 minutes. Stir in salt, black pepper, and red pepper flakes if desired.
05 - Remove skillet from heat. Mix in basil pesto and half of the Parmesan cheese until evenly combined.
06 - Arrange zucchini boats in the prepared baking dish. Evenly spoon turkey-mushroom mixture into each boat.
07 - Sprinkle mozzarella and the remaining Parmesan cheese over the filling.
08 - Bake for 20 to 25 minutes, or until zucchini is tender and cheese is golden and bubbling.
09 - Remove from oven, garnish with chopped basil, and serve warm.
# Expert Advice:
01 -
- The pesto infuses every bite with bright, herby flavor that makes this healthy dish feel truly special.
- It’s surprisingly easy to throw together on a busy weeknight—and the leftovers taste even better the next day.
02 -
- If you scoop too much from the zucchini shells, they’ll collapse before baking—err on the side of caution!
- Stirring pesto into the filling off the heat preserves its grassy, herbaceous notes; I learned that after accidentally letting it cook too long once.
03 -
- Use a small spoon for scooping zucchini—the ends of a melon baller work wonders and save frustration.
- Sauté the mushrooms until most moisture evaporates; otherwise, the filling will be watery.