Save I was standing at the farmers market one July morning, staring at a pile of glossy zucchini the size of small baseball bats, when the vendor told me to stuff them. I laughed, thinking she was joking, but she insisted—hollow them out, fill them with anything good, and bake until the cheese bubbles. That afternoon, I tried it with pesto from my freezer and whatever I had in the fridge, and the kitchen smelled like a trattoria by the time they came out of the oven.
The first time I made these for my sister, she was skeptical—she usually avoided zucchini because it reminded her of mushy casseroles from childhood. But after one bite of the golden, bubbling top and the tender, pesto-soaked filling, she went back for seconds and asked me to text her the recipe before she even left. Now she makes them for her book club, and I get photos every time.
Ingredients
- Medium zucchini: Choose firm ones without soft spots, and try to find zucchini that are roughly the same size so they cook evenly—I learned this after one batch came out with some boats still crunchy and others turning to mush.
- Cherry tomatoes: Their sweetness balances the savory pesto, and halving them releases just enough juice to keep the filling moist without making it soggy.
- Red onion: Finely chopped so it mellows in the oven and adds a subtle sharpness that cuts through the richness of the cheese.
- Garlic: One clove is enough to perfume the filling without overpowering the basil in the pesto.
- Basil pesto: Homemade is lovely, but a good jar from the store works beautifully when you are short on time—I keep one in the fridge for emergencies.
- Cooked quinoa or rice: Optional, but it makes the boats more filling and gives them a pleasant, nutty texture.
- Parmesan cheese: Use the real stuff if you can, freshly grated—it melts better and tastes sharper than the pre-shredded kind.
- Mozzarella cheese: This is what gives you that glorious golden, stretchy top layer.
- Ricotta or cottage cheese: Adds creaminess and body to the filling, and cottage cheese works surprisingly well if you prefer a little tang.
- Pine nuts or chopped walnuts: A handful scattered on top adds crunch and a toasted, buttery flavor.
- Salt, pepper, and olive oil: Simple seasonings that let the other ingredients shine.
Instructions
- Prep the Oven and Dish:
- Preheat your oven to 400 degrees Fahrenheit and line a baking dish with parchment or give it a light coating of olive oil. This keeps the bottoms from sticking and makes cleanup easier.
- Hollow Out the Zucchini:
- Slice each zucchini in half lengthwise, then use a spoon to gently scoop out the center, leaving about a quarter inch of flesh to form a sturdy shell. Chop the scooped flesh finely and set it aside—you will use it in the filling.
- Season the Boats:
- Arrange the hollowed zucchini halves cut side up in the baking dish, brush them lightly with olive oil, and sprinkle with salt and pepper. This step seasons them from the inside out.
- Make the Filling:
- In a mixing bowl, combine the chopped zucchini flesh, halved cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice if using, ricotta or cottage cheese, and half of the Parmesan. Stir until everything is evenly mixed, then taste and adjust the salt and pepper.
- Stuff and Top:
- Spoon the filling generously into each zucchini boat, mounding it slightly. Sprinkle the shredded mozzarella and remaining Parmesan over the top, and scatter pine nuts or walnuts if you like.
- Bake Until Golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the zucchini is tender when pierced with a fork and the cheese is bubbly and golden brown. Let them rest for a few minutes before serving so the filling sets slightly.
Pin it One evening, I brought these to a potluck where half the guests were vegetarian and the other half were skeptical of anything green. By the end of the night, the dish was empty, and someone asked if I could make them again for the next gathering. It was the first time I realized that a simple zucchini boat could be a conversation starter and a crowd pleaser all at once.
Serving Suggestions
These boats are hearty enough to serve as a main dish with a crisp green salad and some crusty bread on the side. I also love them as a side next to grilled chicken or fish, and they pair beautifully with a chilled Sauvignon Blanc or a light Italian red. Leftovers reheat well in the oven, and I have even eaten them cold for lunch the next day.
Make It Your Own
You can swap the vegetables based on what you have—chopped spinach, diced bell peppers, or sliced olives all work wonderfully in the filling. For a vegan version, use plant based cheese and substitute the ricotta with cashew cream or crumbled tofu. If you want extra protein, stir in cooked ground turkey or crumbled sausage, though I think the vegetarian version is plenty satisfying on its own.
Storage and Reheating
Store any leftover boats in an airtight container in the fridge for up to three days. To reheat, place them in a baking dish, cover loosely with foil, and warm in a 350 degree oven for about 15 minutes until heated through. The microwave works in a pinch, but the oven keeps the texture better.
- You can assemble the boats a few hours ahead and refrigerate them until you are ready to bake.
- Freeze unbaked boats wrapped tightly in foil for up to a month, then bake from frozen, adding an extra 10 minutes to the cooking time.
- If the cheese starts browning too quickly, tent the dish with foil for the last few minutes of baking.
Pin it These zucchini boats have become one of those recipes I return to whenever I want something comforting, colorful, and just a little bit impressive. I hope they bring as much joy to your table as they have to mine.
Frequently Asked Questions
- → Can I use store-bought pesto for the filling?
Yes, store-bought basil pesto works well and saves time. Homemade pesto gives extra freshness but both deliver great flavor.
- → How do I prevent the zucchini boats from becoming soggy?
Scooping out the zucchini flesh creates a sturdy shell. Brushing with olive oil and baking at a high temperature helps keep them tender yet firm.
- → What cheese options work best for the topping?
Shredded mozzarella and grated Parmesan create a golden, gooey finish. You can also try ricotta or cottage cheese in the filling for creaminess.
- → Can I add other vegetables to the filling?
Absolutely. Chopped spinach, bell peppers, or olives enhance flavor and texture while maintaining a colorful filling.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free pesto and rice or quinoa keeps the dish gluten-free. Always check ingredient labels to ensure compliance.
- → How long should I bake the zucchini boats?
Bake at 400°F (200°C) for 20 to 25 minutes until the zucchini is tender and the cheese topping is golden and bubbly.