Cheesy Pesto Zucchini Boats (Print)

Tender zucchini stuffed with vibrant basil pesto, vegetables, and melted cheese for a savory dish.

# What You Need:

→ 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 & 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 tablespoons pine nuts or chopped walnuts (optional)
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling

# Steps:

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

# Top Tips:

01 -
  • It turns an everyday summer squash into something that feels special enough for company but easy enough for a Tuesday night.
  • The pesto does most of the flavor work, so you get big taste with minimal effort.
  • You can prep the boats in the morning and bake them right before dinner, which is a lifesaver on busy days.
  • Theyre naturally gluten-free and packed with vegetables, so you can feel good about seconds.
02 -
  • If your zucchini are watery, lightly salt the scooped shells and let them sit for 10 minutes, then blot them dry—this prevents a soggy filling.
  • Dont skip seasoning the zucchini shells before filling them, or the boats will taste bland no matter how flavorful the stuffing is.
  • Use a sturdy spoon or melon baller to scoop out the center, and go slowly so you dont accidentally pierce through the sides.
03 -
  • Toast your pine nuts or walnuts in a dry skillet for a few minutes before adding them—it wakes up their oils and makes them taste richer.
  • If you have extra pesto, drizzle a little over the finished boats right before serving for an extra pop of fresh basil flavor.
  • Choose zucchini that are roughly the same size so they cook evenly and look pretty on the plate.
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