Save I started making these zucchini boats on a Tuesday night when I had four overgrown zucchini from a neighbor and no real plan. The pesto in my fridge was nearing its end, and I thought, why not just stuff everything into the zucchini itself? The smell of basil and garlic hitting the hot oven made my kitchen feel like a tiny Italian countryside. Now it's my go-to when I want something that looks impressive but comes together without much fuss.
The first time I served these to friends, one of them asked if I'd been hiding secret culinary skills. I laughed because all I did was scoop, mix, and bake. But there's something about a golden, bubbling zucchini boat that makes people lean in with their forks ready. It became our summer potluck staple, and I've watched even the pickiest eaters go back for seconds.
Ingredients
- Zucchini: Choose medium-sized ones so they hold their shape and don't turn mushy, and look for firm skin without soft spots.
- Cherry tomatoes: Their sweetness balances the richness of the cheese and adds little bursts of juice throughout the filling.
- Red onion: Finely chopped so it mellows in the oven and adds a subtle sharpness without overpowering the pesto.
- Garlic: Fresh minced garlic gives a warm, aromatic backbone to the whole dish.
- Basil pesto: The star flavor here, use a good quality jarred pesto or make your own if you have fresh basil lying around.
- Quinoa or rice: Optional, but it makes the boats more filling and gives a nice texture contrast.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind.
- Mozzarella cheese: This is what gives you that gooey, golden top everyone fights over.
- Ricotta or cottage cheese: Adds creaminess to the filling and keeps everything moist as it bakes.
- Pine nuts or walnuts: A little crunch on top is a game changer, toast them lightly first if you have time.
- Olive oil: Just a drizzle helps the zucchini caramelize slightly and keeps the edges from drying out.
Instructions
- Prep the oven and dish:
- Preheat your oven to 400°F and line a baking dish with parchment or give it a light grease. This prevents sticking and makes cleanup so much easier.
- Prepare the zucchini boats:
- Slice each zucchini in half lengthwise and use a spoon to scoop out the center, leaving a sturdy shell about a quarter-inch thick. Chop up that scooped flesh finely because it's going right back into the filling.
- Season the shells:
- Arrange the zucchini halves cut side up in your baking dish, brush them lightly with olive oil, and season with a pinch of salt and pepper. This step adds flavor directly to the zucchini itself.
- Make the filling:
- In a bowl, mix the chopped zucchini flesh, cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice if using, ricotta or cottage cheese, and half the Parmesan. Taste it and adjust the salt and pepper as needed.
- Stuff and top:
- Spoon the filling generously into each zucchini boat, then sprinkle the shredded mozzarella and remaining Parmesan over the top. If you're using pine nuts or walnuts, scatter them on now.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes until the zucchini is fork-tender and the cheese is bubbling and turning golden brown. Let them rest for a few minutes before serving so the filling sets just a little.
Save One evening, my sister came over feeling stressed from work, and I pulled these out of the oven right as she walked in. She sat at the counter, ate two boats in silence, and then said it was exactly what she needed. Sometimes food doesn't need to be complicated to feel like a hug.
Swaps and Additions
You can easily make these vegan by using plant-based cheeses and swapping the ricotta for a cashew or tofu blend. I've also thrown in chopped spinach, diced bell peppers, and even a handful of olives when I wanted a more Mediterranean vibe. The beauty of this recipe is it bends to whatever you have in your fridge without breaking.
Serving Suggestions
These zucchini boats are hearty enough to be the main event, but they also shine as a side dish next to grilled chicken or fish. I love pairing them with a crisp green salad and some crusty bread to soak up any extra pesto and cheese that pools in the baking dish. A chilled Sauvignon Blanc or a light Italian red rounds out the meal beautifully.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. I reheat them in a 350°F oven for about 10 minutes to keep the zucchini from getting soggy, though the microwave works in a pinch if you're in a hurry.
- Let the boats cool completely before storing to avoid excess moisture buildup.
- You can freeze the filled but unbaked boats and bake them straight from frozen, just add 10 extra minutes.
- Garnish with fresh basil right before serving to brighten up the flavors again.
Save These zucchini boats have become one of those recipes I make without even thinking, and every time they come out of the oven, I'm reminded why. They're simple, satisfying, and always feel like a little celebration on a plate.
Recipe Help & FAQs
- → Can I use other vegetables in the filling?
Yes, adding chopped spinach, bell peppers, or olives enhances flavor and texture nicely while complementing the pesto.
- → How do I prepare the zucchini for stuffing?
Slice zucchini lengthwise and scoop out the center carefully, leaving about a 1/4-inch shell to hold the filling securely.
- → What cheese combinations work best for topping?
A blend of mozzarella, ricotta or cottage cheese, and Parmesan creates a creamy, melty, and golden topping.
- → Is this dish suitable for gluten-free diets?
Yes, if pesto and any added grains like quinoa or rice are gluten-free, the dish remains safe for gluten-sensitive diets.
- → How can I make a vegan version?
Replace dairy cheeses with plant-based alternatives and substitute ricotta with cashew or tofu cheese for a vegan-friendly option.
- → What is the ideal cooking temperature and time?
Bake the zucchini boats at 400°F (200°C) for 20–25 minutes until tender and cheese is bubbly and golden.