Cheesy Pesto Zucchini Boats (Printable)

Zucchini halves filled with basil pesto, veggies, and gooey cheese for a flavorful vegetarian 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 (store-bought or homemade)
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, to taste
12 - Black pepper, to taste
13 - Olive oil, for drizzling

# How To Make It:

01 - Set the oven to 400°F and prepare a baking dish by lining it with parchment paper or lightly greasing it.
02 - Cut zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch thick shell. Finely chop the reserved flesh.
03 - Arrange 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. Season with salt and pepper; mix thoroughly.
05 - Fill each zucchini half evenly with the mixture, then top with shredded mozzarella and sprinkle with remaining Parmesan and optional nuts.
06 - Bake for 20 to 25 minutes until zucchini is tender and cheese is golden and bubbling.
07 - Allow to cool briefly before serving; garnish with fresh basil if desired.

# Expert Hints:

01 -
  • It looks restaurant-quality but comes together faster than ordering takeout.
  • You get to feel virtuous eating vegetables while melted cheese does all the heavy lifting.
  • It's the kind of dish that makes vegetarians and meat-eaters equally happy at the same table.
02 -
  • The zucchini shell will release moisture as it cooks, so don't be alarmed if there's liquid in the dish; a careful tilt of the pan before serving keeps it from pooling on the plate.
  • Don't scoop the shells too thin or they'll collapse, but don't leave them so thick that the inside stays tough—that quarter-inch rule is worth following.
03 -
  • If your zucchini is particularly large or watery, salt the hollowed flesh and let it sit for 10 minutes, then squeeze it dry before adding to the filling.
  • Mixing your own pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil takes just five minutes and elevates the whole dish noticeably.
Go Back