Cheesy Pesto Zucchini Boats (Print Version)

Zucchini halves filled with basil pesto, veggies, and melted cheese for a hearty vegetarian dish.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis
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 tablespoons pine nuts or chopped walnuts (optional)
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling

# How to Make It:

01 - Preheat oven to 400°F. Line a baking dish with parchment or lightly grease it.
02 - Slice zucchinis lengthwise and scoop out the centers, leaving about a 1/4-inch shell. Finely chop the extracted flesh and set aside.
03 - Arrange zucchini halves cut side up in the prepared dish. Brush with olive oil and season with salt and pepper.
04 - Combine chopped zucchini flesh, cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice (if using), ricotta or cottage cheese, and half the Parmesan in a bowl. Season with salt and pepper and mix thoroughly.
05 - Spoon the prepared filling evenly into zucchini boats. Top with shredded mozzarella and sprinkle remaining Parmesan. Add pine nuts or walnuts if desired.
06 - Bake for 20 to 25 minutes until zucchinis are tender and cheese is bubbly and golden.
07 - Allow to cool slightly before serving. Garnish with fresh basil if preferred.

# Expert Tips:

01 -
  • It uses up zucchini without turning them into yet another batch of bread or fritters.
  • The filling is forgiving, so you can toss in whatever vegetables or grains you have on hand.
  • Cheese gets crispy on top and creamy inside, which is always the right move.
  • It looks impressive but comes together in under an hour, no fancy skills required.
02 -
  • Dont skip scooping out the zucchini, or the boats will be watery and wont hold the filling properly.
  • If your zucchini are huge, bake them a few minutes longer so they soften all the way through.
  • Let the boats rest after baking, the filling firms up and makes them easier to serve without falling apart.
03 -
  • Toast the pine nuts or walnuts in a dry skillet before adding them, it brings out their flavor and makes them taste richer.
  • Use a grapefruit spoon to scoop out the zucchini if you have one, the serrated edge makes it easier and faster.
  • If the zucchini boats tip over in the dish, slice a thin sliver off the bottom so they sit flat.
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