Cheesy Pesto Zucchini Boats (Printable)

Zucchini boats stuffed with basil pesto, vegetables, and melted cheese for a tasty vegetarian meal.

# 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

# How-To Steps:

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

# Expert Advice:

01 -
  • The whole dish comes together in under an hour, and most of that is just the oven doing the work while you're free to do something else.
  • It's naturally vegetarian but feels hearty enough that no one at the table will miss meat, which I've learned is the real test of any meatless dinner.
  • Cheese melts into every crevice of the zucchini, creating pockets of gooey richness that make this feel way more indulgent than it actually is.
02 -
  • If your zucchini are especially large or watery, scoop out even more flesh than you think you need—this prevents them from releasing too much liquid and making the filling soggy during baking.
  • Don't skip the step of brushing the zucchini shells with olive oil and seasoning them—this is what keeps them from tasting bland and gives them a little protected texture.
03 -
  • Buy pre-made pesto if it saves you time—homemade is lovely but store-bought is genuinely delicious and this recipe doesn't require you to prove anything.
  • Shred your cheese fresh rather than using pre-shredded if you can—it melts more smoothly and becomes more luxurious.
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