Cheesy Pesto Zucchini Boats (Printer View)

Tender zucchini halves topped with basil pesto, vegetables, and melted cheese for a savory vegetarian dish.

# Components:

→ 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 and Filling

05 - 1/3 cup basil pesto
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, to taste
12 - Black pepper, to taste
13 - Olive oil, for drizzling

# Method:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini in half lengthwise and carefully scoop out the center flesh, leaving a 1/4-inch thick shell. Finely chop the reserved flesh.
03 - Arrange zucchini halves cut side up in the baking dish, brush with olive oil, then season with salt and black pepper.
04 - In a bowl, combine chopped zucchini flesh, cherry tomatoes, red onion, garlic, basil pesto, cooked quinoa or rice if using, ricotta or cottage cheese, and half the Parmesan cheese. Mix thoroughly, seasoning with salt and black pepper.
05 - Spoon the filling evenly into the prepared zucchini halves. Top with shredded mozzarella cheese and sprinkle the remaining Parmesan cheese. Add pine nuts or walnuts if desired.
06 - Place the baking dish in the oven and bake for 20 to 25 minutes until the zucchini is tender and the cheese is melted and golden.
07 - Allow the zucchini boats to cool slightly before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It transforms an overabundant summer vegetable into something that feels special and intentional, not like youre just trying to use it up.
  • The pesto soaks into every bite, turning tender zucchini into a flavor-packed vessel that holds its own as a main dish.
  • You can prep the boats in the morning, refrigerate them, and slide them into the oven right before dinner with almost no effort.
02 -
  • Dont scoop the zucchini too thin or theyll collapse in the oven, I learned this the hard way when my first batch turned into pesto puddles.
  • Taste your filling before you stuff the boats, the pesto and cheeses vary in saltiness and you want to adjust before its baked in.
  • If your zucchini are huge, cut them into thirds instead of halves so they cook evenly and dont end up watery in the middle.
03 -
  • Brush the zucchini shells with olive oil before filling them, it helps them caramelize slightly and adds a layer of flavor you wont get otherwise.
  • Use a mix of mozzarella and Parmesan on top instead of just one, the mozzarella melts and the Parmesan crisps, giving you two textures in every bite.
  • If your pesto is too thick, loosen it with a splash of pasta water or olive oil before mixing it into the filling, it distributes more evenly that way.
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