Pin It One summer evening, I stared at a pile of garden zucchini and wondered what to do besides the usual sauté. I had pesto in the fridge and a craving for something warm and cheesy. I grabbed a spoon, hollowed out the zucchini, and started filling them with whatever felt right. The kitchen smelled like garlic and basil as they baked, and when I pulled them out, bubbling and golden, I knew I had something worth making again.
I made these for a friend who claimed she didn't like zucchini. She ate two boats and asked for the recipe before she left. We sat on the porch with our plates, the cheese still stretching with each bite, and she admitted maybe it was just how zucchini had been cooked before. That night, these little boats became my go-to for skeptics and picky eaters alike.
Ingredients
- Zucchini: Choose medium-sized ones that are firm and heavy, they hold their shape better and won't get mushy in the oven.
- Cherry tomatoes: Their sweetness balances the savory pesto, and halving them releases just enough juice to keep the filling moist.
- Red onion: Finely chopped so it softens quickly and adds a mild bite without overpowering the delicate zucchini.
- Garlic: Fresh minced garlic brings warmth and depth, one clove is enough to perfume the whole dish.
- Basil pesto: The star here, whether homemade or store-bought, it ties everything together with bright herbaceous flavor.
- Quinoa or rice: Optional but wonderful for making the dish heartier and more filling, plus it soaks up the pesto beautifully.
- Parmesan cheese: Adds a nutty, salty punch and helps create that crispy golden topping we all crave.
- Mozzarella cheese: Melts into gooey strings and blankets the filling with creamy richness.
- Ricotta or cottage cheese: Keeps the filling tender and moist, and adds a subtle creaminess that balances the sharper cheeses.
- Pine nuts or walnuts: A little crunch on top makes each bite more interesting, though you can skip them if you prefer.
- Olive oil: A light drizzle before baking helps the zucchini caramelize slightly and keeps everything from sticking.
- Salt and pepper: Essential for bringing out the natural sweetness of the vegetables and balancing the richness of the cheese.
Instructions
- Prep the oven and dish:
- Preheat your oven to 400°F and line a baking dish with parchment or give it a light coating of oil. This keeps cleanup easy and prevents sticking.
- Hollow out the zucchini:
- Slice each zucchini in half lengthwise and use a spoon to scoop out the center, leaving about a quarter-inch shell. Chop the scooped flesh finely and save it for the filling.
- Season the boats:
- Arrange the zucchini halves cut side up in the dish, brush them lightly with olive oil, and sprinkle with salt and pepper. This step adds flavor and helps them roast beautifully.
- Make the filling:
- In a bowl, mix the chopped zucchini, cherry tomatoes, red onion, garlic, pesto, quinoa or rice if using, ricotta, and half the Parmesan. Season with salt and pepper until it tastes right to you.
- Fill and top:
- Spoon the filling evenly into each zucchini boat, then scatter mozzarella on top and finish with the remaining Parmesan. Add pine nuts or walnuts if you like a little crunch.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the zucchini is tender and the cheese is bubbling and turning golden brown. Let them rest for a few minutes before serving so the filling sets slightly.
Pin It The first time I served these at a potluck, someone asked if I had gone to culinary school. I laughed and said no, just a lot of trial and error in my own kitchen. But that compliment stuck with me, because these boats really do look and taste like something special, even though they are simple enough for a weeknight.
Making It Your Own
I have added chopped spinach when I had it wilting in the fridge, and once I threw in some Kalamata olives because I love their briny bite. Bell peppers work too, especially if you want a little sweetness and color. The beauty of this recipe is that it adapts to whatever vegetables you have on hand, and it always tastes intentional.
Serving Suggestions
These boats are hearty enough to stand alone as a main dish, but I often serve them with a crisp green salad dressed simply with lemon and olive oil. A chunk of crusty bread on the side is perfect for soaking up any pesto that pools in the dish. For drinks, a chilled Sauvignon Blanc or a light Italian red like Valpolicella pairs beautifully and keeps the meal feeling fresh.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. I reheat them in a 350°F oven for about 10 minutes to bring back the crispy cheese, though the microwave works in a pinch if you are in a hurry. The flavors actually deepen overnight, so do not be surprised if they taste even better the next day.
- Cover the boats with foil while reheating if the cheese starts to brown too quickly.
- You can freeze the filled but unbaked boats for up to a month, then bake straight from frozen, adding 10 extra minutes.
- Try them cold in a packed lunch, they are surprisingly good at room temperature too.
Pin It Every time I make these, I am reminded that the best recipes are the ones that feel flexible and forgiving. They welcome your creativity and still turn out delicious, no matter what small changes you make.
Recipe FAQs
- → What is the best way to prepare the zucchini for stuffing?
Slice the zucchini in half lengthwise and scoop out the center flesh carefully, leaving a 1/4-inch shell to hold the filling effectively while baking.
- → Can I use homemade pesto for this dish?
Yes, homemade basil pesto works wonderfully and can enhance the flavor with fresh ingredients tailored to your taste.
- → Are there suggested alternatives to the cheeses used?
For a vegan variation, plant-based cheeses and alternatives like cashew or tofu cheese can replace ricotta and other dairy components.
- → How long should the zucchini boats be baked?
Bake at 400°F (200°C) for 20 to 25 minutes until the zucchini is tender and the cheese topping is bubbly and golden.
- → What additional ingredients can enhance the filling?
Chopped spinach, bell peppers, or olives can be added to the filling for extra flavor and texture variations.