Pesto Turkey Mushroom Zucchini Boats (Printable)
Zucchini halved and stuffed with turkey, mushrooms, basil pesto and cheese for a flavorful, low‑carb Mediterranean-inspired main.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 1 cup cremini or button mushrooms, finely chopped
03 - 1 medium onion, finely diced
04 - 2 cloves garlic, minced
→ Protein
05 - 1 lb lean ground turkey
→ Sauce & Seasoning
06 - 1/3 cup basil pesto (store-bought or homemade)
07 - 1/4 cup fresh basil leaves, chopped
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Cheese
12 - 3/4 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
→ Olive Oil
14 - 2 tablespoons olive oil, divided
# Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the centers, leaving a 1/4-inch border to form sturdy boats. Reserve the scooped flesh and chop it finely.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
04 - Add the chopped mushrooms and reserved zucchini flesh to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and moisture has evaporated.
05 - Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of olive oil, then add the ground turkey. Cook, breaking the meat apart with a spatula, for 5 to 7 minutes until browned and cooked through.
06 - Stir in the salt, black pepper, dried oregano, and red pepper flakes if using. Mix everything together thoroughly.
07 - Remove the skillet from heat. Fold in the basil pesto and chopped fresh basil, stirring until the filling is evenly coated.
08 - Arrange the zucchini boats in the prepared baking dish. Spoon the turkey and mushroom filling evenly into each boat, pressing gently to pack the filling.
09 - Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of each stuffed zucchini boat.
10 - Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
11 - Let rest for a few minutes, then garnish with additional fresh basil leaves if desired. Serve warm.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting for flavor, so you get a dinner that tastes like effort without actually requiring much.
- Everything cooks in one skillet and one baking dish, which means cleanup is almost embarrassingly easy.
02 -
- Do not skip salting the filling mixture because the zucchini itself is mild and the pesto alone will not carry enough seasoning through the whole bite.
- Cooking off the moisture from the mushrooms and zucchini flesh before adding the turkey is the difference between a firm, satisfied filling and a soupy mess at the bottom of your pan.
03 -
- Choose zucchini that are on the thicker side because thin ones collapse under the weight of the filling and cook down to almost nothing.
- Let the filling mixture cool slightly before stuffing the boats because piping hot filling can start cooking the zucchini walls before they even reach the oven.