Cheesy Pesto Zucchini Boats (Printable)

Tender zucchini halves filled with basil pesto, vegetables, and melted cheese for a flavorful vegetarian option.

# 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 and 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

# Method:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Halve the zucchini lengthwise and use a spoon to scoop out the center, leaving approximately 1/4-inch thick shells. Chop the scooped flesh finely and set aside.
03 - Arrange zucchini boats cut side up in the baking dish, brush lightly with olive oil, and season with salt and pepper.
04 - In a mixing bowl, combine the chopped zucchini flesh, cherry tomatoes, red onion, garlic, basil pesto, cooked quinoa or rice if using, ricotta or cottage cheese, and half of the Parmesan cheese. Mix well and adjust seasoning with salt and pepper.
05 - Spoon the prepared filling evenly into each zucchini boat. Top with shredded mozzarella and sprinkle with remaining Parmesan cheese. Optionally, add pine nuts or walnuts.
06 - Bake in the preheated oven for 20 to 25 minutes until zucchini is tender and the cheese is bubbly and golden brown.
07 - Allow to cool slightly before serving. Garnish with fresh basil if desired.

# Expert Pointers:

01 -
  • That moment when the cheese turns golden and the whole kitchen smells like basil and promise
  • A vegetarian dinner that actually satisfies people who swear they need meat
02 -
  • Overfilled boats will spill over into your baking dish. This isn't a disaster, but they'll look less purposeful and more like a casserole that lost its way.
  • Undercooked zucchini has a raw, crunchy texture that nobody asked for. Test it with a paring knife—if there's resistance, give it another five minutes.
03 -
  • Use a melon baller or small cookie scoop to remove the zucchini centers—it's faster and less likely to puncture the shell than a spoon
  • Make your own pesto in bulk and freeze it in ice cube trays for instant boat-ready portions
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