Pesto Turkey Spinach Zucchini Boats (Printable)
Zucchini stuffed with turkey, spinach, and pesto, baked golden and finished with fresh basil for a wholesome meal.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 2 cups fresh baby spinach
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup fresh basil leaves, sliced, plus extra for garnish
→ Meats
06 - 1 lb ground turkey
→ Sauces & Dairy
07 - 1/3 cup basil pesto, store-bought or homemade
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Pantry Staples
10 - 2 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp crushed red pepper flakes, optional
# Steps:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or olive oil.
02 - Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the centers to form boats, leaving about a 1/4-inch shell. Reserve 1/2 cup of the scooped flesh, finely chop it, and set aside.
03 - Arrange the zucchini boats cut-side up in the prepared baking dish. Drizzle with 1 tbsp olive oil and season with a pinch of salt and pepper.
04 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
05 - Add the ground turkey to the skillet, breaking it apart with a spoon as it cooks. Continue cooking for 5 to 6 minutes until fully browned and no longer pink.
06 - Stir in the reserved chopped zucchini flesh and cook for 2 minutes. Add the baby spinach and cook until wilted. Season with salt, black pepper, and crushed red pepper flakes if desired.
07 - Remove the skillet from heat. Add the basil pesto, half of the mozzarella cheese, and half of the Parmesan cheese to the turkey mixture. Stir until evenly combined.
08 - Spoon the turkey and spinach filling evenly into each zucchini boat, mounding slightly. Sprinkle the remaining mozzarella and Parmesan cheese over the top of each boat.
09 - Bake in the preheated oven for 20 to 25 minutes, until the zucchini shells are tender and the cheese is golden and bubbly.
10 - Remove from the oven and sprinkle generously with sliced fresh basil. Serve immediately while hot.
# Expert Advice:
01 -
- Ground turkey and pesto together create a savory, herb loaded filling that tastes like you spent hours, not minutes, putting it together.
- Zucchini boats are one of the easiest ways to eat more vegetables without feeling like you are sacrificing anything, especially when they are blanketed in melted mozzarella.
02 -
- Do not skip scooping the zucchini or overstuff them, because too thin a shell will collapse and too thick means the filling will not fit properly.
- Letting the filling cool slightly before stuffing prevents the cheese from melting prematurely and making a mess in the skillet.
03 -
- Salt the hollowed zucchini shells lightly and let them sit cut side down on paper towels for ten minutes to draw out excess moisture before filling and baking.
- Use a melon baller instead of a spoon for scooping because it gives you more control and a cleaner, more even hollow.