Pesto Turkey Spinach Zucchini Boats (Printable Version)
Tender zucchini boats loaded with seasoned turkey, fresh spinach, and fragrant pesto, baked to bubb perfection.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini, halved lengthwise
02 - 2 cups fresh spinach, chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh basil leaves, chopped, plus extra for garnish
→ Meats
06 - 1 lb ground turkey
→ Sauces & Cheeses
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
10 - 1 tablespoon olive oil
11 - Salt and black pepper, to taste
12 - Pinch of red pepper flakes, optional
# How To Make:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Using a spoon, carefully scoop out the centers of each zucchini half to form boats. Reserve about half of the scooped flesh and finely chop it for the filling.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5 to 6 minutes.
05 - Stir in the chopped zucchini flesh and chopped spinach. Cook until the spinach is wilted, about 2 minutes.
06 - Remove the skillet from heat. Mix in the basil pesto, half of the mozzarella, and half of the Parmesan. Season with salt, pepper, and red pepper flakes if desired.
07 - Arrange the zucchini boats in the prepared baking dish. Spoon the turkey and spinach filling evenly into each boat.
08 - Sprinkle the remaining mozzarella and Parmesan evenly over the filled zucchini boats.
09 - Bake for 20 to 25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
10 - Remove from the oven and garnish with fresh basil leaves before serving.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting flavor wise so even tired weeknight cooks can pull this off without breaking a sweat.
- They look stunning on a plate like something from a trattoria menu but come together with ingredients you probably already have.
- Low carb does not mean low joy here and the melted cheese situation on top is genuinely irresistible.
02 -
- Do not overbake these because zucchini turns mushy and releases a flood of water if left in the oven even five minutes too long so check early.
- Scooping the zucchini too aggressively and piercing the skin shell was my first mistake and the filling leaked everywhere so leave a solid quarter inch border all around.
03 -
- Salt the hollowed zucchini shells lightly and let them sit cut side down on paper towels for ten minutes before filling because this draws out excess moisture and prevents a soggy bottom.
- Homemade pesto with toasted walnuts instead of pine nuts gives the whole dish a warmer earthier flavor that people will notice and ask about.