Cheesy Pesto Zucchini Boats (Printable Version)

Zucchini filled with basil pesto, vegetables, and melted cheese for an easy Mediterranean-inspired dish.

# Ingredient List:

→ Vegetables

01 - 4 medium zucchinis
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 freshly ground black pepper, to taste
12 - Olive oil, for drizzling

# Directions:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it with oil.
02 - Slice each zucchini in half lengthwise and gently scoop out the center flesh, leaving approximately a 1/4-inch thick shell. Finely chop the reserved flesh.
03 - Place zucchini halves cut side up in the baking dish. Brush lightly with olive oil and season evenly 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. Season with salt and pepper, then mix thoroughly.
05 - Spoon the prepared filling evenly into each zucchini shell. Top with shredded mozzarella cheese and sprinkle remaining Parmesan over each. Add pine nuts or walnuts if desired.
06 - Bake in the preheated oven for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and golden brown.
07 - Allow the zucchini boats to cool for a few minutes. Garnish with fresh basil leaves if preferred and serve promptly.

# Expert Advice:

01 -
  • The zucchini gets tender and sweet in the oven, soaking up all the pesto and melted cheese.
  • It feels fancy enough for guests but simple enough for a weeknight dinner.
  • You can throw in whatever vegetables or grains you have on hand and it still works beautifully.
02 -
  • Don't skip seasoning the zucchini shells before filling them, it makes a huge difference in the final flavor.
  • If your zucchini are really large, scoop out a bit more flesh so the boats don't get watery as they bake.
  • Let the boats rest a few minutes after baking or the cheese will slide right off when you try to plate them.
03 -
  • Toast the pine nuts or walnuts in a dry skillet for a minute before adding them, it brings out a deeper, nuttier flavor.
  • Use a melon baller to scoop out the zucchini centers if you have one, it gives you more control and a cleaner shell.
  • If your pesto seems dry, stir in a tablespoon of olive oil or pasta water to loosen it up before mixing.
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