Save to Pinterest Last summer, my neighbor brought over a basket of zucchini from her garden—the kind of abundance that makes you wonder what to do with six enormous specimens. I'd been craving something substantial but light, and while scrolling through my phone one afternoon, I landed on the idea of boats. Something about hollowing them out and stuffing them felt both elegant and practical, like edible vessels waiting to be filled with everything bright and green. The basil pesto was a no-brainer, and the melted cheese sealed the deal.
I made this for a dinner party on a September evening, and my friend Sarah—who claims to "tolerate" vegetables—went back for seconds. Watching everyone scoop into those golden-topped boats, swapping bites and exclaiming over the pesto-to-cheese ratio, reminded me that the best meals are the ones that don't feel like you're trying too hard.
Ingredients
- Zucchini (4 medium): Choose firm ones without soft spots; they hold their shape beautifully and create the perfect edible container.
- Cherry tomatoes (1 cup, halved): Their natural sweetness balances the earthiness of zucchini and bursts with juice when baked.
- Red onion (1/2 small, finely chopped): A whisper of sharpness that cuts through the richness without overpowering.
- Garlic (1 clove, minced): Just enough to give the filling backbone without making it aggressive.
- Basil pesto (1/3 cup): Store-bought works beautifully if you're short on time, though homemade tastes like bottled sunshine.
- Cooked quinoa or rice (1/2 cup, optional): Adds substance and turns this from a side into a complete meal if you want it.
- Ricotta or cottage cheese (1/2 cup): The secret ingredient that makes the filling creamy without heaviness; ricotta feels more restaurant-quality to me.
- Mozzarella (1/2 cup, shredded): Low-moisture mozzarella browns better and gets that gorgeous golden crust you're after.
- Parmesan (1/4 cup, grated): Use good Parmigiano-Reggiano if you have it; the difference is noticeable and worth it.
- Pine nuts or walnuts (2 tbsp, optional): They add a subtle crunch that makes people pause mid-bite and ask what that texture is.
- Salt and pepper: Taste as you go; the filling needs seasoning more than you'd think.
- Olive oil: For brushing and drizzling, the kind you actually enjoy tasting.
Instructions
- Heat your oven and prep your stage:
- Preheat to 400°F and line your baking dish with parchment or a light grease. This prevents sticking and makes cleanup feel optional rather than mandatory.
- Halve and hollow the zucchini:
- Slice each zucchini lengthwise and use a spoon to gently scoop out the insides, leaving about a quarter-inch of flesh so they don't collapse. Chop the scooped flesh finely—this becomes part of your filling and adds texture.
- Season the boats:
- Arrange them cut-side up in the dish, brush lightly with olive oil, and season with salt and pepper. This small step ensures the zucchini itself tastes good, not just the topping.
- Build your filling:
- In a bowl, combine the chopped zucchini flesh, tomatoes, onion, garlic, pesto, ricotta, and half the Parmesan. Mix gently but thoroughly, tasting as you go and adjusting seasonings until it makes you smile.
- Fill and top:
- Spoon the filling evenly into each boat, then scatter mozzarella and remaining Parmesan on top. If you're using nuts, sprinkle them now so they toast slightly and stay crunchier.
- Bake until golden:
- Slide into the oven for 20 to 25 minutes; you're looking for tender zucchini and cheese that bubbles at the edges and turns golden on top. A little browning on the cheese means you got it exactly right.
- Rest and serve:
- Let them cool for a few minutes—they'll hold together better and won't burn your mouth. Fresh basil on top is optional but makes people think you're more skilled than you actually are.
Save to Pinterest My husband texted me from work that evening asking what smelled so good, and when he came home to a kitchen filled with that particular aroma—basil and warm cheese and caramelized tomato—he knew it was going to be one of those dinners. The kind where everyone sits longer than planned.
Making It Your Own
The beauty of stuffed vegetables is that they're forgiving. I've added sautéed spinach for earthiness, diced bell peppers for color, and even olives when I'm feeling briny. The framework stays the same; the creativity lives in what you stuff inside. One night I mixed in leftover roasted chicken and suddenly it became something entirely different but equally satisfying.
Timing and Make-Ahead Magic
You can assemble these boats up to six hours ahead and keep them covered in the fridge, which makes entertaining feel less frantic. I often do this on lazy weekend mornings, then pop them in the oven while I set the table and light a candle. The prep-ahead flexibility transforms this from a weeknight scramble into a planned, peaceful dinner.
Serving Suggestions and Pairings
These shine alongside a crisp green salad dressed simply with lemon and olive oil, or with warm crusty bread for mopping up the cheesy filling. A chilled Sauvignon Blanc cuts through the richness, or if you prefer red wine, something light and Italian works beautifully without drowning out the delicate flavors.
- Pair with a bright arugula salad tossed with shaved Parmesan and lemon.
- Serve alongside garlic bread or thick slices of toasted ciabatta.
- Follow with fresh fruit or sorbet to feel complete but not heavy.
Save to Pinterest These boats remind me why I love cooking in the first place—taking something simple and humble like a summer zucchini and turning it into something people want to eat twice.
Recipe FAQs
- → What type of zucchini is best for this dish?
Choose medium to large zucchinis that are firm and evenly shaped to hold the filling well without collapsing during baking.
- → Can I prepare the filling ahead of time?
Yes, the filling can be mixed in advance and refrigerated for a few hours to deepen the flavors before stuffing the zucchini.
- → What cheeses are used in the filling?
The filling combines creamy ricotta or cottage cheese, shredded mozzarella, and grated Parmesan for a rich, melty topping.
- → How can I make this dish vegan-friendly?
Replace dairy cheeses with plant-based alternatives and use cashew or tofu-based ricotta substitutes to maintain creaminess.
- → Can I add more vegetables to the filling?
Absolutely, additions like chopped spinach, bell peppers, or olives enhance flavor and texture beautifully in the filling.