Pesto Turkey Spinach Zucchini Boats (Printable)
Zucchini boats stuffed with spiced turkey, wilted spinach, pesto and cheeses, baked until golden.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 2 cups fresh baby spinach
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/4 cup fresh basil leaves, sliced, plus extra for garnish
→ Meats
06 - 1 lb lean ground turkey
→ Sauces & Cheeses
07 - 1/3 cup prepared basil pesto
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Oils & Seasonings
10 - 2 tbsp olive oil
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp red pepper flakes (optional)
# Steps:
01 - Preheat the 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 center flesh, leaving about a 1/4-inch shell to maintain structural integrity. Reserve the scooped flesh and roughly chop it; set aside.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
04 - Add the ground turkey to the skillet and cook, breaking it apart with a wooden spoon, until no longer pink throughout, approximately 5 minutes.
05 - Stir in the chopped zucchini flesh and baby spinach. Continue cooking until the spinach has completely wilted and any excess moisture has evaporated, about 2 minutes.
06 - Remove the skillet from heat. Fold in the basil pesto, half of the mozzarella, and half of the Parmesan. Season with salt, black pepper, and red pepper flakes if desired. Stir until evenly combined.
07 - Arrange the hollowed zucchini shells in the prepared baking dish. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle lightly with a pinch of salt. Fill each boat generously with the turkey and spinach mixture, mounding slightly. Top with the remaining mozzarella and Parmesan.
08 - Bake for 20 to 22 minutes, or until the zucchini shells are fork-tender and the cheese is melted, golden, and bubbly.
09 - Remove from the oven and garnish with fresh sliced basil. Serve immediately while hot.
# Expert Advice:
01 -
- They look impressive enough for guests but come together with almost zero fuss on a random weeknight.
- The combination of pesto and turkey creates a savory richness that makes you forget you are eating something genuinely good for you.
- Everything cooks in under 45 minutes and uses one skillet plus one baking dish, which means cleanup is almost painless.
02 -
- Do not scoop too aggressively or the shells will collapse during baking, a quarter inch thickness is the sweet spot.
- Letting the filling cool slightly before stuffing makes it easier to handle and helps the flavors settle together.
03 -
- Salt the hollowed zucchini shells lightly and let them sit upside down on paper towels for ten minutes to draw out excess moisture before filling.
- Warming the pesto slightly before mixing it into the filling helps it coat the turkey more evenly and distribute the flavor throughout.