- 1
Preheat oven to 400°F. Spray a 9x13 inch baking dish with cooking spray.
- 2
Cut the ends off the zucchini and cut them in half, lengthwise. Use a spoon to scoop the center out of each zucchini half, leaving a ¼-inch thick zucchini boat.
- 3
In a medium-size bowl, add the ricotta and pesto. Mix until well combined. Spoon the pesto ricotta into the zucchini boats and spread the filling into an even layer.
- 4
Place the stuffed zucchini boats in the baking dish. Top the zucchini boats with the turkey crumbles and pasta sauce. Spread the sauce evenly. Sprinkle the zucchini boats with shredded cheese.
- 5
Cover the dish with aluminum foil. Bake for 35 minutes.
- 6
Remove the foil. Let the zucchini boats rest for 5-10 minutes before serving. Garnish with fresh basil, if desired, serve and enjoy.
