Cheesy Pesto Zucchini Boats (Printable)

Zucchini stuffed with basil pesto, fresh vegetables, and gooey cheese for a delicious vegetarian option.

# What You 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 tbsp pine nuts or chopped walnuts (optional)
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling

# How-To:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it with oil.
02 - Cut zucchini in half lengthwise and scoop out the flesh leaving a 1/4-inch thick shell. Finely chop the reserved flesh.
03 - Place zucchini halves cut side up in the baking dish. Brush lightly with olive oil and season with salt and pepper.
04 - Combine chopped zucchini flesh, cherry tomatoes, red onion, garlic, basil pesto, quinoa or rice if using, ricotta or cottage cheese, and half of the Parmesan cheese in a bowl. Season with salt and pepper and stir well.
05 - Spoon the filling evenly into the zucchini shells. Sprinkle shredded mozzarella and remaining Parmesan on top. Add pine nuts or walnuts if desired.
06 - Bake for 20 to 25 minutes until zucchini is tender and cheese is melted and golden.
07 - Allow to cool briefly before serving. Garnish with fresh basil if preferred.

# Expert Advice:

01 -
  • It looks fancy enough to serve guests but requires almost zero technique.
  • The filling is endlessly flexible, so you can raid your garden or crisper drawer without changing a thing.
  • One pan means cleanup is blissfully simple on a warm evening.
02 -
  • Overcrowding the zucchini releases water; give them breathing room in the dish or they'll steam instead of bake.
  • Don't skip the initial seasoning of the boats themselves—it flavors them from the inside out and makes all the difference.
03 -
  • Choose zucchini that are similar in size so they bake evenly; too much variation means some are tender while others still have a slight snap.
  • If your filling seems wet, let it sit in a colander for five minutes to drain excess vegetable liquid before filling, especially if using very juicy tomatoes.
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