Pin It There's something about summer farmers markets that makes you want to cook without a recipe. I picked up a bundle of glossy zucchini one July afternoon, and instead of the usual grilled slices, I thought about boats—hollow vessels waiting to be filled with something bright and alive. That first time I made these, the kitchen smelled like basil and melting cheese, and I knew I'd found the kind of dish that feels both restaurant-worthy and completely forgiving to make.
I made these for a potluck once and watched someone go back for thirds, then ask for the recipe while cheese was still clinging to their fork. That's when I realized this dish has a quiet confidence about it—it doesn't need to shout, it just satisfies completely.
Ingredients
- 4 medium zucchini: Choose ones that are firm and about the same size so they cook evenly; avoid the giants hiding in the garden.
- 1 cup cherry tomatoes, halved: These burst slightly in the oven and release their sweetness into the filling.
- 1/2 small red onion, finely chopped: A sharp note that balances the richness of the cheese.
- 1 clove garlic, minced: Just enough to whisper in the background, not overpower.
- 1/3 cup basil pesto: Homemade feels special, but store-bought works beautifully here.
- 1/2 cup cooked quinoa or rice: Optional, but it adds heartiness and makes this a complete meal.
- 1/4 cup grated Parmesan cheese: Use a microplane for finer texture; it distributes more evenly.
- 1/2 cup shredded mozzarella cheese: This gets the golden bubbles you're chasing.
- 1/2 cup ricotta or cottage cheese: The creamy base that holds everything tender.
- 2 tbsp pine nuts or chopped walnuts: Optional but worth it for a subtle crunch.
- Salt and pepper: Taste as you go; the pesto and cheeses are already salty.
- Olive oil, for drizzling: Good quality makes a difference here.
Instructions
- Heat your oven and prepare:
- Preheat to 400°F. Line a baking dish with parchment or a light brush of oil so nothing sticks.
- Hollow out the boats:
- Slice each zucchini in half lengthwise, then use a spoon to scoop out the center gently, leaving about a quarter inch of shell so it holds its shape. Don't rush this; the flesh you scoop out becomes part of your filling.
- Season the shells:
- Lay the boats cut side up, brush them with olive oil, and sprinkle with salt and pepper. This sets the tone.
- Build the filling:
- In a bowl, combine your scooped zucchini, tomatoes, onion, garlic, pesto, cooked grain if using, ricotta, and half the Parmesan. Mix gently but thoroughly, then taste and adjust seasoning.
- Fill and top:
- Spoon the filling into each boat generously, then scatter mozzarella on top and finish with the remaining Parmesan. Add nuts if you have them.
- Bake until golden:
- Bake for 20 to 25 minutes until the zucchini is tender when pierced with a fork and the cheese is bubbly and touched with golden brown.
- Rest and serve:
- Let cool for a few minutes so everything sets slightly, then plate them while the cheese is still soft. Fresh basil on top feels like a small luxury.
Pin It My daughter once said these tasted like summer in a vegetable, and that stuck with me. It's the kind of meal that reminds you why you cook in the first place.
Make It Your Own
The beauty of zucchini boats is that they're a canvas. Spinach gets folded in. Bell peppers add sweetness. Olives, capers, or sun-dried tomatoes bring a briny note. I've even crumbled crispy breadcrumbs on top before baking for texture. The pesto is your anchor; everything else bends to your mood and what's on hand.
Timing and Temperature
Getting the oven temperature right matters more than you'd think. At 400°F, the cheese browns beautifully while the zucchini stays just tender enough to cut with the side of a spoon. Lower and it steams; higher and the cheese scorches while the zucchini stays slightly firm.
Wine and Company
These boats are naturally vegetarian and gluten-free, which makes them perfect for mixed tables where people eat differently. I usually pair them with a crisp white wine and a salad, but they're just as happy alongside crusty bread for soaking up any filling that escaped. They're also excellent cold the next day, which makes them ideal for meal prep or a summer lunch box.
- A Sauvignon Blanc or light Italian red transforms dinner into something intentional.
- Leftovers reheat gently in the oven at 350°F for about 10 minutes, which keeps the cheese from separating.
- Make them up to 8 hours ahead, keep them covered in the fridge, and bake when you're ready to eat.
Pin It These boats have become my answer to the question of what to cook when you want something nourishing that doesn't feel like effort. They're the kind of meal that makes you feel like you did something kind for yourself and whoever you're feeding.
Questions & Answers
- → Can I make these zucchini boats vegan?
Yes, you can substitute dairy cheeses with plant-based alternatives and use cashew or tofu cheese in place of ricotta for a vegan version.
- → What can I add for extra flavor?
Consider adding chopped spinach, bell peppers, or olives to the filling for more depth and color.
- → How do I prevent the zucchini from becoming too watery?
Remove the seeds and spoon out the inner flesh before baking, which can be incorporated into the filling to retain moisture without excess water.
- → Are pine nuts necessary in the filling?
No, pine nuts or walnuts are optional but add a pleasant crunch and nuttiness to the dish.
- → What cooking tools are recommended?
A chef's knife, spoon for scooping, mixing bowl, baking dish, and oven are all needed to prepare and bake these zucchini boats.