Cheesy Pesto Zucchini Boats (Print Version)

Zucchini halves filled with basil pesto, mixed vegetables, and melted golden cheese.

# What You'll 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 tbsp pine nuts or chopped walnuts (optional)
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling

# How to Make It:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini lengthwise and carefully scoop out the center, leaving a 1/4-inch shell. Finely chop the scooped 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, pesto, cooked quinoa or rice (if using), ricotta or cottage cheese, and half the Parmesan. Season with salt and pepper.
05 - Spoon the filling evenly into the zucchini shells. Top with shredded mozzarella and the remaining Parmesan. Add pine nuts or walnuts if desired.
06 - Bake for 20 to 25 minutes until zucchini is tender and the cheese is melted and golden.
07 - Allow to cool slightly before serving. Garnish with fresh basil if preferred.

# Additional Tips::

01 -
  • It turns a humble summer squash into something that feels like a special occasion without any fuss.
  • The pesto seeps into every bite, making each forkful bright and aromatic.
  • You can prep the boats ahead and bake them right before dinner, which saved me more than once on busy weeknights.
  • Its flexible enough to handle whatever vegetables or grains you have lingering in the fridge.
02 -
  • Do not scoop the zucchini too thin or they will collapse in the oven—I lost a whole batch once because I got overzealous with the spoon.
  • If your zucchini are very large, you might need to bake them a bit longer, and smaller ones will cook faster, so check them around the 20 minute mark.
  • Let the boats rest for a few minutes after baking or the filling will slide right out when you try to serve them.
03 -
  • Use a grapefruit spoon or melon baller to scoop the zucchini—it gives you more control and makes cleaner boats.
  • Salt the hollowed zucchini lightly and let them sit for 10 minutes before filling to draw out excess moisture, then pat them dry with a paper towel.
  • Add a pinch of red pepper flakes to the filling if you like a little heat—it wakes up the whole dish.
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