Pin It Last summer, my neighbor handed me five enormous zucchini from her garden with a laugh and said, good luck. I stood in my kitchen staring at them, wondering how many loaves of zucchini bread one person could reasonably eat. Then I remembered a dish my cousin made years ago, boats filled with pesto and cheese, and suddenly those giant squash didn't seem so daunting. I grabbed my sharpest knife and got to work.
I made these for a potluck once, and my friend who claimed she hated zucchini came back for seconds. She kept asking what was in them, convinced there was some secret ingredient. It was just good pesto, ripe tomatoes, and enough cheese to make anything taste like comfort. That night I learned that presentation matters, because calling something a boat makes it infinitely more appealing than calling it stuffed squash.
Ingredients
- Zucchini: Look for medium ones that are firm and not too watery inside, because the giant ones tend to be bland and seedy.
- Cherry tomatoes: Their sweetness balances the earthiness of the zucchini, and halving them releases just enough juice to keep the filling moist.
- Red onion: A little goes a long way, adding sharpness without overpowering the pesto.
- Garlic: Fresh minced garlic makes all the difference, but if you're tired, jarred works fine.
- Basil pesto: Homemade is lovely, but a good store bought jar will save you time and still taste bright and herby.
- Quinoa or rice: This turns the boats into a full meal, though you can skip it if you want something lighter.
- Parmesan cheese: The real stuff, freshly grated, adds a nutty depth that pre shredded just can't match.
- Mozzarella cheese: Low moisture mozzarella melts better and won't make your boats soggy.
- Ricotta or cottage cheese: Either works, ricotta is creamier, cottage cheese adds a bit more texture.
- Pine nuts or walnuts: Toasting them first brings out their oils and makes them taste richer.
- Olive oil: A good drizzle before baking keeps the zucchini from drying out.
Instructions
- Prep the oven and dish:
- Set your oven to 400 degrees and get your baking dish ready so you're not scrambling later. Parchment paper makes cleanup easier, but a little olive oil works too.
- Hollow out the zucchini:
- Slice each one lengthwise and use a spoon to scoop out the seedy center, leaving a sturdy shell. Don't toss that flesh, you'll need it for the filling.
- Season the boats:
- Arrange them cut side up, brush with olive oil, and sprinkle with salt and pepper. This step adds flavor to the zucchini itself, not just the filling.
- Make the filling:
- Chop the reserved zucchini flesh and mix it with tomatoes, onion, garlic, pesto, quinoa or rice if using, ricotta or cottage cheese, and half the Parmesan. Taste it and adjust the salt and pepper.
- Stuff and top:
- Spoon the filling into each boat, then cover with mozzarella and the rest of the Parmesan. Scatter nuts on top if you like a little crunch.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes. You'll know they're done when the cheese is bubbly and the zucchini yields easily to a fork.
- Cool and serve:
- Let them sit for a few minutes so the filling sets and you don't burn your tongue. Fresh basil on top makes them look restaurant pretty.
Pin It One evening I served these with a simple arugula salad and a glass of cold white wine, and it felt like I was eating at a little cafe in Italy instead of my cramped apartment kitchen. My partner said it tasted like summer, which is maybe the best compliment a dish can get. That's when I realized these boats weren't just a way to use up zucchini, they were a reason to slow down and enjoy dinner.
Make It Your Own
I've added handfuls of spinach when I had some wilting in the fridge, and once I threw in chopped kalamata olives because I was craving something briny. You can also swap the pesto for sun dried tomato spread or even a spoonful of marinara if that's what you have. The beauty of this recipe is that it's forgiving, so trust your instincts and use what tastes good to you.
Storage and Reheating
These keep well in the fridge for up to three days, covered tightly. I've reheated them in the oven at 350 degrees for about 10 minutes, which crisps the cheese back up. Microwaving works in a pinch, but the texture won't be as nice. You can also assemble the boats in advance and bake them fresh when you're ready to eat.
Serving Suggestions
I like to serve these with crusty bread to soak up any pesto that pools in the dish, and a bright green salad with lemon vinaigrette cuts through the richness. If you want to make it a bigger spread, roasted potatoes or a simple pasta on the side rounds things out nicely.
- Add a squeeze of fresh lemon juice over the top before serving for a pop of brightness.
- If you're feeding kids, go easy on the onion and garlic so they'll actually eat it.
- Leftovers are great chopped up and stirred into scrambled eggs the next morning.
Pin It These boats have become my go to when I want something that feels special but doesn't require much fuss. I hope they find a place in your kitchen too.
Questions About This Recipe
- → Can I make this dish vegan?
Yes, substitute plant-based cheeses for the Parmesan, mozzarella, and ricotta to create a vegan-friendly version without sacrificing creaminess.
- → What’s the best way to scoop zucchini for filling?
Slice zucchini lengthwise and carefully use a spoon to remove the center flesh, leaving about a 1/4-inch thick shell for stability.
- → Can I add grains for heartiness?
Cooked quinoa or rice can be mixed into the filling to add texture and bulk, enhancing the dish’s satisfying quality.
- → How can I enhance flavors in the filling?
Adding chopped spinach, bell peppers, or olives provides an extra layer of vibrant taste and nutrition.
- → What cheese alternatives can I use if unavailable?
If fresh cheeses are not accessible, consider aged hard cheeses for Parmesan and shredded cheeses for mozzarella to maintain the flavor profile.