Save I started making these zucchini boats on a humid July evening when my garden was overflowing with zucchini faster than I could give them away. I was tired of the usual sautés and fritters, so I grabbed a spoon and started hollowing them out, wondering if I could turn them into little edible bowls. The pesto I had in the fridge became the starting point, and once I added cheese and tomatoes, the whole kitchen smelled like a trattoria. Now every summer, these boats are my answer to zucchini abundance.
The first time I served these to friends, I watched one of them scrape the inside of the zucchini shell with her fork, trying to get every last bit of melted cheese and pesto-soaked filling. She looked up and asked if I had more, and I realized I'd accidentally created something people actually craved. Since then, these boats have become my go-to when I want to impress without spending hours in the kitchen.
Ingredients
- Medium zucchini: Choose firm ones with smooth skin, they hold their shape better in the oven and wont turn mushy halfway through baking.
- Cherry tomatoes, halved: Their sweetness concentrates as they roast, balancing the richness of the cheese and the herbal punch of the pesto.
- Red onion, finely chopped: A little sharpness goes a long way here, I learned to chop it fine so no one bites into a big raw chunk.
- Garlic, minced: Fresh garlic mixed into the filling adds a quiet warmth that store-bought pesto sometimes lacks.
- Basil pesto: This is the flavor engine of the whole dish, whether you make it yourself or buy a good jar, dont skimp on quality.
- Cooked quinoa or rice: Optional but it turns these from a light side into a meal that actually fills you up, I usually throw in whatever grain I have left over.
- Parmesan cheese, grated: The aged, nutty flavor deepens the filling and crisps beautifully on top when it hits the oven heat.
- Mozzarella cheese, shredded: This is your gooey, golden layer, the one that bubbles and browns and makes everyone lean in a little closer.
- Ricotta or cottage cheese: It keeps the filling creamy and prevents it from drying out, I switch between the two depending on what I have open.
- Pine nuts or walnuts: A handful adds crunch and a toasted richness, though Ive skipped them plenty of times and the boats still shine.
- Salt, pepper, and olive oil: These are your adjustments, taste the filling before you stuff the boats and trust your instincts.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 400°F and line a baking dish with parchment or a light coating of oil. This keeps the zucchini from sticking and makes cleanup almost too easy.
- Hollow Out the Zucchini:
- Slice each zucchini lengthwise and use a spoon to scoop out the seedy center, leaving a sturdy quarter-inch shell. Chop that scooped flesh finely, youll use it in the filling so nothing goes to waste.
- Season the Shells:
- Arrange the hollowed boats cut side up in your dish, brush them with olive oil, and season with salt and pepper. This step adds flavor to the zucchini itself, not just the filling.
- Mix the Filling:
- In a bowl, combine the chopped zucchini flesh, tomatoes, onion, garlic, pesto, quinoa or rice if using, ricotta or cottage cheese, and half the Parmesan. Stir until everything is coated in that green, garlicky pesto and taste it, adjust the salt and pepper until it sings.
- Stuff and Top:
- Spoon the filling generously into each boat, pressing it down gently so it holds together. Scatter mozzarella over the top, sprinkle the remaining Parmesan, and add pine nuts or walnuts if you want that extra texture.
- Bake Until Golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the zucchini is fork-tender and the cheese is bubbling with golden brown edges. The smell will tell you when theyre ready.
- Rest and Serve:
- Let the boats cool for a few minutes so the filling sets slightly and doesnt slide off your fork. Garnish with torn fresh basil if you have it, and serve them warm.
Save One evening I served these alongside a simple arugula salad and a cold glass of white wine, and my partner looked at me and said it felt like we were on vacation. It wasnt the fanciest meal, but something about the way the pesto and cheese melted into the tender zucchini made it feel indulgent and unhurried, like summer itself was on the plate.
Making Them Your Own
These boats are forgiving and adaptable, which is exactly why I keep coming back to them. Ive stirred in chopped spinach when I had a bag wilting in the crisper, added diced bell peppers for sweetness, and even folded in sliced olives when I wanted a briny kick. If you have leftover roasted vegetables, chop them up and mix them into the filling, it all works as long as you keep the pesto and cheese as your anchors.
Serving and Pairing
I usually serve these with a crisp green salad dressed simply with lemon and olive oil, letting the richness of the boats take center stage. A slice of crusty bread on the side is perfect for mopping up any pesto-cheesy bits left in the dish. For wine, a chilled Sauvignon Blanc cuts through the richness beautifully, though a light Italian red like Valpolicella works just as well if you prefer something with a little more body.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, and I often eat them cold straight from the container for lunch. If you want to reheat them, a few minutes in a 350°F oven brings back the melty cheese and tender zucchini without drying them out. You can also assemble the boats in the morning, cover them tightly, and bake them fresh that evening, which makes weeknight cooking feel almost effortless.
- For a vegan version, swap in plant-based cheese and use cashew or tofu ricotta, the pesto and vegetables carry the flavor beautifully either way.
- If youre feeding a crowd, double the recipe and use two baking dishes, they come together quickly once you get into a rhythm.
- Leftovers can be chopped and tossed with pasta for a quick next-day lunch, turning one meal into two without any extra work.
Save These zucchini boats have become one of those recipes I make without thinking, the kind that feels generous and satisfying without demanding perfection. I hope they become that for you too.
Recipe Guide
- → What type of zucchini is best to use?
Medium-sized zucchini work best as they hold their shape well and provide ample space for filling. Look for firm squash without blemishes.
- → Can I prepare this dish ahead of time?
You can assemble the zucchini boats in advance and refrigerate them. Bake just before serving to keep the cheese fresh and bubbly.
- → Are there good substitutions for the cheeses?
For a dairy-free option, use plant-based cheese alternatives like cashew ricotta and vegan mozzarella to maintain creamy textures.
- → How do I add more protein to this dish?
Incorporate cooked quinoa or rice into the filling for added heartiness and protein without overpowering the delicate flavors.
- → What can I serve alongside these zucchini boats?
A crisp green salad and crusty bread complement the dish well, balancing the rich cheese and fresh vegetables.