Pesto Turkey Zucchini Boats (Printable Version)
Zucchini halves filled with pesto turkey and spinach, baked golden with melted cheese and fresh herbs.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 cup fresh baby spinach, chopped
03 - 2 cloves garlic, minced
04 - 1 small red onion, finely diced
05 - 1 cup cherry tomatoes, halved (optional)
→ 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
→ Fresh Herbs
10 - 2 tablespoons fresh basil, chopped
11 - 1 tablespoon fresh parsley, chopped
→ Oils & Seasonings
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon dried Italian herbs (optional)
# How To Make:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice the zucchini in half lengthwise and scoop out the center flesh with a spoon, leaving a 1/4-inch border to form boats. Finely chop the scooped-out zucchini flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic; sauté until fragrant, about 2 minutes.
04 - Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 5 to 6 minutes.
05 - Stir in the chopped zucchini flesh, spinach, cherry tomatoes (if using), salt, black pepper, and dried Italian herbs. Cook for 3 to 4 minutes until the spinach has wilted and the mixture is evenly combined.
06 - Remove the skillet from heat and stir in the basil pesto until the filling is well coated.
07 - Arrange the zucchini boats in the prepared baking dish. Generously fill each boat with the turkey and spinach mixture.
08 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the filled zucchini boats.
09 - Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is golden and bubbly.
10 - Remove from the oven and sprinkle with fresh chopped basil and parsley before serving.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting for flavor, so you get a meal that tastes like you tried harder than you actually did.
- Everything cooks in one skillet and one baking dish, which means cleanup is almost embarrassingly easy for something this pretty.
- It is low carb and gluten free without ever feeling like you are missing out on anything.
02 -
- Do not skip salting the filling before it goes into the boats, because once it bakes there is no chance to adjust the seasoning.
- Overbaking is the fastest way to turn these into soggy messes, so start checking at the twenty minute mark and pull them as soon as the zucchini yields to a fork.
03 -
- Choose zucchini that are roughly the same size so all four boats finish cooking at the same time.
- Reserve a tablespoon of pesto to dab on top of each boat just before serving for a hit of bright raw flavor that the baked pesto cannot provide.