Save I was standing at the farmers market one Saturday morning, staring at a pile of fat, glossy zucchini, when the vendor said they were practically giving them away. I bought six on impulse and spent the whole walk home wondering what to do with them. That night, I hollowed out the first one with a questionable amount of confidence and filled it with whatever I had: pesto from the fridge, a handful of cherry tomatoes, some cheese. The kitchen smelled like summer and garlic, and when I pulled them out of the oven, golden and bubbling, I couldnt believe something that simple had turned into dinner.
I made these for my sister when she came over on a Tuesday night, tired from work and hungry in that way where nothing sounds good. She sat at the counter while I stuffed the boats, and we talked about nothing important. When I set the plate in front of her, she didnt say much at first, just ate quietly and then reached for a second one. Sometimes thats the best compliment.
Ingredients
- Zucchini: Look for medium-sized ones that feel firm and heavy, not the baseball bats that got away from someone's garden.
- Cherry tomatoes: Halving them releases their sweetness and keeps the filling from getting dry.
- Red onion: Finely chopped so it softens into the filling without crunching unexpectedly.
- Garlic: One clove is plenty, it blooms in the heat and fills the whole dish with flavor.
- Basil pesto: Store-bought works great, but if you have fresh basil and ten minutes, homemade is worth it.
- Quinoa or rice: Optional, but it makes the boats more filling and soaks up all the pesto and tomato juices.
- Parmesan cheese: The real stuff, grated fresh, adds a salty, nutty backbone to the filling.
- Mozzarella cheese: Shredded, it melts into gooey golden pools on top.
- Ricotta or cottage cheese: Stir it into the filling for creaminess that holds everything together.
- Pine nuts or walnuts: Toasted, they add crunch and a subtle richness.
- Olive oil: A light drizzle on the zucchini shells helps them roast without drying out.
Instructions
- Prep the oven and dish:
- Set your oven to 400°F and line a baking dish with parchment or give it a quick grease. This keeps the boats from sticking and makes cleanup almost non-existent.
- Hollow out the zucchini:
- Slice each one lengthwise and use a spoon to scoop out the center, leaving a sturdy shell about 1/4-inch thick. Chop the scooped flesh finely and set it aside, youll use it in the filling.
- Season the shells:
- Arrange the zucchini boats cut side up in the dish, brush them lightly with olive oil, and sprinkle with salt and pepper. This seasons them from the inside out.
- Make the filling:
- In a bowl, combine the chopped zucchini flesh, cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice, ricotta, and half the Parmesan. Mix until everything is coated and season with salt and pepper to taste.
- Stuff the boats:
- Spoon the filling into each zucchini shell, packing it in gently. Top with shredded mozzarella, the remaining Parmesan, and scatter pine nuts or walnuts over the top if you're using them.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the zucchini is tender when you poke it with a fork and the cheese is bubbly and starting to brown. Let them cool for a few minutes before serving so the filling sets and you dont burn your tongue.
Save One night I made these for a small dinner party, nothing fancy, just a few friends around the table. Someone asked what was in them, and I listed the ingredients, and they said it sounded simple. It was. But when the plates were empty and everyone was quiet and full, I realized simple was exactly the point.
Make It Your Own
If you want to bulk them up, stir cooked lentils or crumbled tempeh into the filling. For a vegan version, swap the cheeses for cashew ricotta and plant-based mozzarella, and check that your pesto doesnt have Parmesan sneaking in. You can also tuck in chopped spinach, diced bell peppers, or sliced olives for extra flavor and color. I once added sun-dried tomatoes and it tasted like vacation.
Serving Suggestions
These boats work as a main dish with a crisp green salad and some crusty bread to soak up any pesto that escapes. They also make a great side next to grilled chicken or fish. I like them with a chilled Sauvignon Blanc or a light Italian red, something that doesnt fight with the basil and cheese. Leftovers reheat surprisingly well in the oven, covered with foil so they dont dry out.
Storage and Prep Ahead
You can assemble the boats a few hours ahead, cover them with plastic wrap, and keep them in the fridge until youre ready to bake. They also freeze well before baking, wrap them individually in foil and freeze for up to a month, then bake straight from frozen, adding an extra 10 minutes to the time.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in a 350°F oven for about 15 minutes, covered, until warmed through.
- Dont microwave them unless you have to, the zucchini gets soggy and the cheese turns rubbery.
Save Every time I make these, I remember that dinner doesnt have to be complicated to feel special. Sometimes all you need is good produce, a little cheese, and a hot oven.
Recipe FAQ
- → What types of cheese are used?
Mozzarella, Parmesan, and ricotta or cottage cheese provide creamy, melty textures and rich flavor in the filling and topping.
- → Can other vegetables be added?
Yes, ingredients like chopped spinach, bell peppers, or olives can be mixed into the filling to enhance flavor and nutrition.
- → How long does it take to prepare and cook?
Preparation takes about 20 minutes, and baking takes 20–25 minutes until zucchini is tender and cheese is golden.
- → Is this suitable for special diets?
It’s vegetarian and gluten-free if you use gluten-free pesto and grains. For vegan options, plant-based cheeses and substitutes like tofu ricotta work well.
- → What is the best way to serve this dish?
Serve warm, garnished with fresh basil, alongside a crisp green salad and crusty bread or paired with a light Italian red wine.