Pesto Turkey Mushroom Zucchini Boats (Printable)
Baked zucchini halves filled with turkey, mushrooms and pesto, topped with mozzarella for a flavorful low‑carb main.
# List of ingredients:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup cremini or white mushrooms, finely chopped
→ Meats
05 - 1 pound lean ground turkey
→ Sauces & Dairy
06 - 1/3 cup basil pesto
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
→ Pantry
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon dried Italian herbs
11 - 1/4 teaspoon crushed red pepper flakes
12 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 400°F and line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchinis lengthwise and use a spoon to scoop out centers, leaving 1/4-inch shells. Reserve and finely chop the scooped flesh.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes until translucent, then add garlic and cook for 30 seconds.
04 - Add ground turkey to the skillet, breaking it apart with a spatula. Cook until fully browned with no pink remaining, about 5 minutes.
05 - Stir in chopped mushrooms and reserved zucchini flesh. Cook 3 to 4 minutes until softened and moisture evaporates.
06 - Incorporate basil pesto, Italian herbs, red pepper flakes if using, salt, and pepper. Stir well and cook for 1 minute, then remove from heat.
07 - Arrange zucchini boats in the baking dish and spoon turkey-mushroom mixture evenly into each.
08 - Sprinkle mozzarella and Parmesan cheese over the filled zucchinis.
09 - Bake 18 to 22 minutes until zucchinis are tender and cheese is melted and golden.
10 - Allow to cool slightly before serving. Garnish with extra pesto or fresh basil if desired.
# Expert Advice:
01 -
- Everything cooks in one skillet before baking, keeping cleanup surprisingly minimal
- The zucchini shells become tender vessels that hold all that savory filling together perfectly
02 -
- Scooping out slightly more zucchini flesh than you think you need prevents overflow during baking
- Letting the mixture cool slightly before stuffing makes it easier to handle and packs better into the shells
03 -
- Pat the zucchini boats dry with paper towels before stuffing to prevent sogginess
- Let them rest 5 minutes after baking so the filling sets up slightly for cleaner serving