Cheesy Pesto Zucchini Boats (Printable)

Zucchini halves filled with basil pesto, vegetables, and topped with gooey, 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 (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

# How-To Steps:

01 - Preheat oven to 400°F and prepare a baking dish by lining with parchment or lightly greasing.
02 - Slice zucchini in half lengthwise and scoop out the centers to create shells about 1/4 inch thick. 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 - 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 of the Parmesan cheese. Season with salt and pepper.
05 - Spoon the filling evenly into the zucchini shells. Top with shredded mozzarella and sprinkle with remaining Parmesan. 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 briefly before serving. Garnish with fresh basil as desired.

# Expert Advice:

01 -
  • It feels fancy enough for guests but honest enough for a quiet Tuesday dinner at home.
  • Everything happens in one baking dish, so cleanup is nearly nonexistent.
  • The zucchini becomes silky and the cheese gets that perfect golden bubble on top.
02 -
  • Don't scoop the zucchini too aggressively—leaving that quarter inch of shell is what keeps them from collapsing into a sad puddle.
  • The filling can be made several hours ahead and refrigerated, so this is actually a great make-ahead dish for entertaining.
03 -
  • If you want them vegan, use plant-based cheese and cashew ricotta or crumbled tofu instead of dairy, and the dish is just as satisfying.
  • Make the filling the day before, stuff the zucchini in the morning, and bake right before dinner for minimal last-minute work.
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