Pesto Turkey Mushroom Zucchini Boats (Print Version)
Zucchini boats stuffed with turkey, mushrooms, basil pesto and melted cheeses for a light, flavorful weeknight main.
# List of Ingredients:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup cremini or button mushrooms, finely chopped
→ Meat
05 - 1 lb ground turkey
→ Sauces & Flavorings
06 - 1/3 cup basil pesto
07 - 1/2 teaspoon dried oregano
08 - Salt and freshly ground black pepper, to taste
→ Dairy
09 - 1/2 cup shredded mozzarella cheese
10 - 2 tablespoons grated Parmesan cheese
→ Fresh Herbs
11 - 1/4 cup fresh basil leaves, torn or thinly sliced
→ Pantry
12 - 1 tablespoon olive oil
# Step-by-step Instructions:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish and set aside.
02 - Cut the zucchinis in half lengthwise. Using a spoon, carefully scoop out the centers to form boats. Reserve the scooped flesh and chop it finely.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until softened.
04 - Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped mushrooms and reserved zucchini flesh. Sauté for 4 to 5 minutes until tender and most of the moisture has evaporated.
05 - Add the ground turkey to the skillet, breaking it apart with a spoon. Cook for 5 to 6 minutes until no longer pink and evenly browned.
06 - Stir in the basil pesto, dried oregano, salt, and pepper. Simmer for 2 minutes to meld the flavors. Remove from heat and fold in half of the torn fresh basil.
07 - Arrange the hollowed zucchini boats in the prepared baking dish. Generously fill each boat with the turkey and mushroom mixture.
08 - Sprinkle the shredded mozzarella and grated Parmesan evenly over the filled zucchini boats.
09 - Bake for 20 to 25 minutes until the zucchini is tender and the cheese is golden and bubbling.
10 - Remove from the oven and garnish with the remaining fresh basil leaves before serving.
# Expert Advice:
01 -
- It transforms humble zucchini into something that feels elegant enough for guests but easy enough for a random weeknight.
- The combination of earthy mushrooms, lean turkey, and bright pesto is so satisfying you will not miss the carbs at all.
02 -
- If you skip cooking off the moisture from the mushrooms and zucchini flesh your boats will swim in liquid and the cheese will slide right off.
- Do not overbake because zucchini turns mushy and collapses past the twenty five minute mark even if the cheese looks perfect on top.
03 -
- Salt the hollowed zucchini shells lightly and let them sit upside down on paper towels for five minutes to draw out excess water before stuffing.
- Letting the filled boats rest out of the oven for a few minutes before serving helps the cheese set slightly so everything holds together on the plate.