Cheesy Pesto Zucchini Boats (Printable Page)

Tender zucchini filled with basil pesto, vegetables, and topped with golden cheese for a flavorful 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
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 and pepper, to taste
12 - Olive oil, for drizzling

# Steps:

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 thick shell. Finely chop the scooped flesh and set aside.
03 - Place zucchini halves cut side up in the prepared baking dish. Brush with olive oil and season with salt and pepper.
04 - Combine chopped zucchini flesh, cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice if using, ricotta or cottage cheese, and half of the Parmesan in a bowl. Season with salt and pepper and mix thoroughly.
05 - Spoon the mixture evenly into the zucchini shells. Top with shredded mozzarella cheese, sprinkle remaining Parmesan, and add pine nuts or walnuts if desired.
06 - Bake 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 -
  • Feels fancy enough for guests but genuinely takes just 45 minutes from counter to table.
  • That moment when the cheese bubbles and browns is pure kitchen satisfaction.
  • Works as a main course or elegant side without any apologies.
02 -
  • Don't scoop too close to the skin or your boats will collapse; that quarter-inch matters more than you'd think.
  • If your zucchini are very large, they might need an extra few minutes in the oven, so test with a fork before pulling them out.
03 -
  • Use low-moisture mozzarella if you can find it; it browns beautifully instead of turning watery.
  • If making this vegan, cashew cheese tastes richer than most store-bought alternatives and makes people forget dairy was ever involved.
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