Pin I was standing in my kitchen one late summer afternoon, staring at a pile of zucchini from my neighbor's garden, when I remembered a dinner party where someone served stuffed vegetables that looked almost too pretty to eat. I had pesto in the fridge and a craving for something that felt light but satisfying. The first batch came out a little watery because I didn't salt the zucchini enough, but the second time, they were perfect—golden, cheesy, and just the right amount of tender. Now every August, when zucchini takes over the farmers market, I make these boats at least twice a week.
The first time I made these for my sister, she was skeptical because she usually finds zucchini bland. But when she took a bite and the melted mozzarella stretched from the boat to her fork, she went quiet for a moment and then asked for the recipe. We ended up sitting on the porch with a bottle of cold white wine, eating straight from the baking dish. That night, these boats became more than just a way to use up summer produce—they became a reason to gather around the table.
Ingredients
- 4 medium zucchini: Look for firm ones without soft spots, about 6 to 8 inches long so they hold their shape and have enough room for filling.
- 1 cup cherry tomatoes, halved: Their sweetness balances the richness of the cheese and adds little bursts of juice in every bite.
- 1/2 small red onion, finely chopped: Raw red onion can be sharp, so chop it small and let it mellow in the filling—it adds color and a mild bite.
- 1 clove garlic, minced: Fresh garlic makes all the difference here, blending into the pesto and warming up the whole dish.
- 1/3 cup basil pesto: This is your flavor foundation, whether you make it from scratch or buy a good-quality jar with bright green color and real basil.
- 1/2 cup cooked quinoa or rice: Optional, but it makes the boats heartier and helps soak up any extra moisture from the zucchini.
- 1/4 cup grated Parmesan cheese: Use freshly grated if you can, it melts better and tastes sharper than the pre-shredded kind.
- 1/2 cup shredded mozzarella cheese: This is what gives you that golden, bubbly top that everyone fights over.
- 1/2 cup ricotta or cottage cheese: It adds creaminess to the filling and keeps everything moist without being heavy.
- 2 tbsp pine nuts or chopped walnuts: Toasted nuts add a little crunch and a nutty depth that complements the pesto beautifully.
- Salt and pepper, to taste: Season every layer—the zucchini shells, the filling, and even a pinch on top before baking.
- Olive oil, for drizzling: A light brush on the zucchini shells before baking helps them caramelize slightly at the edges.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 400°F and line a baking dish with parchment paper or give it a quick spray of oil. This keeps the boats from sticking and makes cleanup a breeze.
- Hollow Out the Zucchini:
- Slice each zucchini lengthwise and use a spoon to gently scoop out the seedy center, leaving a sturdy 1/4-inch shell. Chop the scooped flesh finely and set it aside—it goes right into the filling, so nothing is wasted.
- 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 step seasons the zucchini itself and helps it cook evenly.
- Make the Filling:
- In a mixing bowl, combine the chopped zucchini, cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice, ricotta, and half the Parmesan. Stir until everything is coated in that vibrant green pesto, then taste and adjust the salt and pepper.
- Stuff the Boats:
- Spoon the filling generously into each zucchini shell, mounding it slightly in the center. Top with shredded mozzarella, a sprinkle of the remaining Parmesan, and a scattering of pine nuts or walnuts if you like a little crunch.
- 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 and starting to brown in spots. The kitchen will smell amazing halfway through.
- Cool and Serve:
- Let the boats rest for a few minutes so the filling sets slightly and the cheese stops bubbling. Garnish with torn fresh basil if you have it, and serve warm.
Pin One evening, I brought a tray of these boats to a potluck, and by the time I got there, the cheese had formed this perfect golden crust. People kept asking if I spent hours on them, and I just smiled because the whole thing took less than 45 minutes. Watching everyone reach for seconds, I realized that sometimes the simplest recipes are the ones that end up meaning the most.
How to Store and Reheat
These boats keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to meld. To reheat, cover them loosely with foil and warm in a 350°F oven for about 15 minutes, or microwave individual servings for a quick lunch. If youre making them ahead, you can stuff the boats and refrigerate them unbaked for up to 24 hours, then just add a few extra minutes to the baking time.
Variations and Swaps
If you want to make these vegan, swap the cheeses for cashew ricotta and your favorite plant-based mozzarella, and double-check that your pesto is dairy-free. You can also add a handful of chopped spinach, diced bell peppers, or sliced olives to the filling for extra vegetables and flavor. For a protein boost, stir in some cooked chickpeas or crumbled cooked sausage, and if you dont have quinoa or rice on hand, breadcrumbs or even leftover grains work just as well.
Serving Suggestions
These boats are hearty enough to serve as a main dish, especially if you add quinoa or rice to the filling, but they also make a beautiful side for grilled chicken, fish, or steak. I love pairing them with a crisp green salad dressed in lemon vinaigrette and some warm, crusty bread for soaking up any extra pesto and melted cheese. A chilled Sauvignon Blanc or a light Italian red like Valpolicella complements the basil and cheese perfectly.
- Serve alongside roasted vegetables or a simple arugula salad for a full vegetarian meal.
- Pair with garlic bread or focaccia to make it feel more indulgent.
- Leftovers are fantastic cold or reheated, so dont be shy about making a double batch.
Pin Every time I pull these out of the oven, the bubbling cheese and the smell of basil remind me why I love cooking—its not just about feeding people, its about creating little moments of comfort and joy. I hope these boats become a favorite in your kitchen too.
Recipe Q&A
- → Can I use vegan cheese alternatives?
Yes, plant-based cheeses work well, especially vegan mozzarella and ricotta substitutes like cashew cheese to keep the creamy texture.
- → Is it necessary to scoop out the zucchini flesh?
Removing the flesh creates space for the filling while keeping the zucchini sturdy enough to hold it during baking.
- → What grains can be added for extra heartiness?
Cooked quinoa or rice can be mixed into the filling to add texture and make the dish more filling.
- → Can additional vegetables be incorporated?
Yes, spinach, bell peppers, or olives can be added to enhance flavor and nutrient variety.
- → What herbs pair well as a garnish?
Fresh basil leaves add a bright, aromatic finish that complements the pesto filling perfectly.