Cheesy Pesto Zucchini Boats (Printable Version)

Zucchini halves stuffed with basil pesto, vegetables, and melted cheese for a flavorful vegetarian dish.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 cup cherry tomatoes, halved
03 - 1/2 small red onion, finely chopped
04 - 1 clove garlic, minced

→ Pesto & Filling

05 - 1/3 cup basil pesto (store-bought or homemade)
06 - 1/2 cup cooked quinoa or rice (optional)
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1/2 cup ricotta or cottage cheese
10 - 2 tablespoons pine nuts or chopped walnuts (optional)
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment or grease lightly.
02 - Slice zucchini lengthwise and scoop out the center, leaving a 1/4-inch shell. Finely chop the reserved flesh.
03 - Place zucchini boats cut side up in the baking dish. Brush with olive oil and season with salt and pepper.
04 - Combine chopped zucchini flesh, cherry tomatoes, red onion, garlic, pesto, quinoa or rice if using, ricotta or cottage cheese, and half the Parmesan. Season to taste and mix thoroughly.
05 - Fill zucchini shells evenly with the mixture. Top with shredded mozzarella and sprinkle remaining Parmesan. Add nuts if desired.
06 - Bake for 20 to 25 minutes until zucchini is tender and cheese is golden and bubbly.
07 - Allow to cool briefly before serving. Garnish with fresh basil if preferred.

# Expert Tips:

01 -
  • The pesto melts into the filling and makes every bite rich and fragrant without any heavy sauce.
  • You can use up leftovers like cooked quinoa or rice and still have it taste intentional and delicious.
  • The cheese gets crispy on top and gooey inside, which is exactly what comfort food should be.
  • It looks impressive on the table but comes together quickly with ingredients you probably already have.
02 -
  • Do not scoop the zucchini too thin or they will collapse in the oven, leave a sturdy quarter-inch wall.
  • Season the filling generously because zucchini is mild and needs bold flavors to shine.
  • Let the boats cool for a few minutes after baking so the cheese firms up and the filling does not spill out when you serve.
03 -
  • Use a grapefruit spoon or melon baller to hollow out the zucchini cleanly and quickly without tearing the walls.
  • Roast the hollowed boats for 5 minutes before filling if you want them extra tender and slightly caramelized.
  • Swap the pesto for sun-dried tomato paste or tapenade if you want a completely different flavor profile.
  • Grate your own mozzarella instead of buying pre-shredded, it melts smoother and tastes fresher.
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