Cheesy Pesto Zucchini Boats (Printable)

Zucchini filled with basil pesto, hearty veggies, and bubbling cheese for a satisfying Mediterranean 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 tbsp pine nuts or chopped walnuts (optional)
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling

# Directions:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or grease lightly.
02 - Cut zucchini in half lengthwise. Scoop out the centers with a spoon, leaving a 1/4-inch shell. Finely chop the scooped flesh.
03 - Arrange zucchini halves cut side up in the baking dish. Brush with olive oil and season with salt and pepper.
04 - In a bowl, 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. Season with salt and pepper and stir well.
05 - Spoon the prepared mixture evenly into the zucchini shells. Top with shredded mozzarella and sprinkle the remaining Parmesan. Add pine nuts or walnuts if desired.
06 - Bake in the preheated oven for 20 to 25 minutes until zucchini is tender and cheese is melted and golden.
07 - Allow to cool slightly before serving. Garnish with fresh basil if preferred.

# Expert Advice:

01 -
  • It feels fancy but comes together in under an hour, so you can actually relax before people arrive.
  • The pesto and cheese combination tastes indulgent while being genuinely good for you.
  • Leftovers taste even better the next day, and you can reheat them without losing the magic.
02 -
  • Don't scoop out too much zucchini flesh or your boats will collapse during baking; that 1/4-inch shell is your structural friend.
  • Mix the filling at room temperature and taste it before baking; the flavors are brighter now than they'll be after cooking, so you need them bold.
  • If your zucchini are very large, they may need a few extra minutes, so check them at 20 minutes and trust what you see and feel.
03 -
  • If your pesto is very thick, thin it slightly with a tablespoon of olive oil so it distributes evenly throughout the filling.
  • Don't skip tasting the filling before baking; that's your only chance to adjust the seasoning and make sure it's exactly what you want.
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