Pesto Turkey and Spinach Zucchini Boats (Print Version)
Tender zucchini boats stuffed with seasoned turkey, spinach, and basil pesto, topped with melted cheese.
# List of Ingredients:
→ Vegetables
01 - 4 medium zucchini
02 - 2 cups fresh baby spinach, chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup cherry tomatoes, halved
→ Meats
06 - 1 lb ground turkey
→ Sauces & Cheeses
07 - 1/3 cup basil pesto
08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Herbs & Seasonings
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh basil, chopped
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste
15 - 1 tablespoon olive oil
# Step-by-step Instructions:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish with cooking spray or a small amount of oil.
02 - Slice each zucchini in half lengthwise. Using a spoon, scoop out the flesh to create boats, leaving about 1/4-inch border. Chop the scooped flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until slightly softened and translucent.
04 - Add minced garlic and cook for 30 seconds until fragrant. Add ground turkey, breaking up with a spoon, and cook until browned and cooked through, about 5–6 minutes.
05 - Stir in the chopped zucchini flesh, spinach, cherry tomatoes, oregano, red pepper flakes, salt, and black pepper. Sauté until spinach is wilted and excess moisture evaporates, 2–3 minutes.
06 - Remove skillet from heat. Stir in basil pesto, half the mozzarella cheese, half the Parmesan cheese, parsley, and basil until well combined.
07 - Arrange zucchini boats in the prepared baking dish. Spoon the turkey-spinach mixture evenly into each boat, packing gently.
08 - Sprinkle the remaining mozzarella and Parmesan cheese over the tops. Bake for 20–25 minutes until zucchini is tender when pierced with a fork and cheese is golden and bubbly.
09 - Remove from oven and let rest for 5 minutes. Garnish with additional fresh herbs if desired. Serve warm while cheese is still melted.
# Expert Advice:
01 -
- Everything cooks in one pan before baking, so you are not dirtying every pot in the kitchen
- The zucchini becomes tender and sweet while the filling gets all bubbly and golden
02 -
- Scooping out a little extra zucchini flesh creates more room for the filling and prevents the boats from becoming waterlogged during baking
- Let the turkey mixture cool slightly before stuffing so you do not accidentally cook the zucchini from the inside out
03 -
- Sprinkle a little extra cheese around the edges of the baking dish where it can get crispy and golden
- Use a small cookie scoop to distribute the filling evenly among the boats