Save One summer afternoon, I was rummaging through the crisper drawer and found four fat zucchini that seemed to mock me with their size. Instead of the usual spiralizing routine, I grabbed a spoon and hollowed them out like little edible canoes, then filled them with everything green and cheesy I could find. That first bite—the tender zucchini giving way to basil pesto and melted mozzarella—felt like I'd accidentally invented something special. It became my go-to way to use up garden zucchini without feeling like I was eating the same thing for the hundredth time.
I made these boats for a dinner party once when I was trying to impress my neighbor who always seemed to eat the fanciest things. She took one bite and actually asked for the recipe, which honestly meant more to me than any complicated dish ever could. Now I make them whenever I want to feel confident in the kitchen without spending all day cooking.
Ingredients
- 4 medium zucchini: Pick ones that feel firm and aren't too waterlogged—they'll hold their shape better in the oven and won't turn into mush while baking.
- 1 cup cherry tomatoes, halved: These burst slightly as they cook, releasing their sweet juice into the filling and preventing it from feeling dry.
- 1/2 small red onion, finely chopped: The small amount keeps things from tasting too sharp, and the finely chopped pieces distribute flavor evenly throughout.
- 1 clove garlic, minced: One clove is actually perfect here—garlic is a supporting player, not the main event.
- 1/3 cup basil pesto: Store-bought works beautifully if you're short on time, but homemade changes the whole character of the dish if you have the fifteen minutes.
- 1/2 cup cooked quinoa or rice, optional: This makes the filling more substantial and filling, turning dinner into one complete plate rather than something that needs sides.
- 1/4 cup grated Parmesan cheese: Mix some into the filling and save some for the top—this builds layers of cheesy flavor.
- 1/2 cup shredded mozzarella cheese: This is what actually melts and gets all bubbly and golden on top, so don't skip it.
- 1/2 cup ricotta or cottage cheese: This keeps the filling creamy and prevents it from drying out as the zucchini releases moisture.
- 2 tbsp pine nuts or chopped walnuts, optional: They add a little crunch and a subtle richness that surprises people in the best way.
- Salt and pepper, to taste: Season as you go rather than all at once—it's the only way to avoid over-salting.
- Olive oil, for drizzling: Good olive oil matters here since you're not cooking it down into something complicated.
Instructions
- Heat your oven and prepare the vessel:
- Set the oven to 400°F and line a baking dish with parchment paper or give it a light greasing. This is the moment when you're setting yourself up for success—a prepared space means everything else flows smoothly.
- Hollow out your zucchini boats:
- Slice each zucchini lengthwise and use a spoon to gently scoop out the center, being careful to leave about a quarter-inch of shell so the boat doesn't collapse. Chop the scooped flesh finely and set it aside—this is actually the best part of the zucchini once it's cooked down.
- Set the stage in the baking dish:
- Arrange your zucchini halves cut side up, brush them lightly with olive oil, and season with a pinch of salt and pepper. This small step prevents them from sticking and makes sure every bite has some richness.
- Build the filling:
- In a bowl, combine the chopped zucchini flesh, halved cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice if you're using it, ricotta, and half the Parmesan. Mix until everything is evenly distributed, then taste and season with salt and pepper until it tastes bright and balanced.
- Fill and crown your boats:
- Spoon the filling generously into each zucchini boat, then top with shredded mozzarella and a final sprinkle of Parmesan. If you have pine nuts or walnuts, scatter them over the top now for a little textural surprise.
- Let the oven work its magic:
- Bake for 20 to 25 minutes until the zucchini is fork-tender and the cheese on top is bubbly and golden at the edges. You'll know it's done when the kitchen smells unbelievably good and you can't wait another second.
- Rest and finish:
- Let the boats cool for just a few minutes before serving—this gives everything a moment to set. Tear some fresh basil over the top if you have it, though they're absolutely perfect without it.
Save There's something about serving these boats that makes even a simple weeknight dinner feel special. The moment someone cuts into one and the cheese stretches, you know you've made something that actually tastes as good as it looks.
Making Pesto Count
The pesto is the soul of this dish, so it deserves a moment of attention. If you're making it from scratch, pulse fresh basil with garlic, pine nuts, Parmesan, and good olive oil until it's just shy of completely smooth—you want a little texture. If you're using store-bought, that's genuinely fine, but taste it first to see if it needs a squeeze of lemon juice or a pinch more salt to wake it up.
Vegetables as Opportunity
While the recipe is delicious as written, the filling is actually a canvas. Bell peppers add sweetness, spinach brings earthiness, sliced olives bring their salty punch, and sun-dried tomatoes add concentrated tomato flavor. I've even thrown in diced mushrooms when I had them on hand. The key is not to overcrowd the boat—you want the filling to fit neatly without spilling over.
Serving and Pairing Ideas
These boats feel substantial enough to serve as a main course with nothing more than a crisp green salad and some crusty bread for soaking up the cheese. If you're building a larger meal, they work beautifully alongside roasted tomatoes or a simple grain salad. For wine, a chilled Sauvignon Blanc is perfect, or if you prefer red, a light Italian wine won't overpower the delicate basil flavor.
- Make them ahead and reheat gently in a 350°F oven for about ten minutes—they're actually even better the next day as flavors meld.
- If you want to make these vegan, plant-based mozzarella and a cashew-based ricotta work surprisingly well and don't sacrifice much texture.
- Leftovers can even be chopped up and tossed into pasta or grain bowls for a completely different meal.
Save There's real joy in putting a beautiful plate of these in front of someone and watching their face light up at the first bite. They're one of those dishes that somehow feels both effortless and impressive.
Recipe FAQs
- → What is the best way to prepare zucchini for stuffing?
Slice the zucchini lengthwise and scoop out the center carefully to create a hollow shell, leaving about a 1/4-inch thick wall for structure.
- → Can I use store-bought pesto for the filling?
Yes, store-bought basil pesto works well, but homemade pesto can offer fresher flavor and customization.
- → How do I achieve a golden, bubbly cheese topping?
Sprinkle shredded mozzarella and Parmesan over the filling and bake at 400°F until the cheese melts and turns golden, about 20-25 minutes.
- → Are there good alternatives for cheese to suit vegan diets?
Plant-based cheeses and cashew or tofu ricotta substitutes can be used to create a vegan-friendly version with similar textures.
- → What can I add for extra flavor and texture?
Chopped spinach, bell peppers, olives, or nuts like pine nuts or walnuts can enhance both flavor and crunch in the filling.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free pesto and quinoa or rice ensures the dish remains gluten-free.