Cheesy Pesto Zucchini Boats (Printable)

Tender zucchini filled with basil pesto, veggies, and topped with melted 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

# Directions:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini in half lengthwise and carefully scoop out the center flesh, leaving about a 1/4-inch shell. Finely chop the reserved flesh.
03 - Place zucchini halves cut side up in the prepared baking dish. Brush lightly 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. Season with salt and pepper.
05 - Spoon the filling evenly into the zucchini shells. Top with shredded mozzarella, sprinkle with remaining Parmesan, and add pine nuts or walnuts if desired.
06 - Bake for 20 to 25 minutes until the zucchini is tender and the cheese is melted and golden.
07 - Allow to rest for a few minutes before serving. Optionally garnish with fresh basil leaves.

# Expert Tips:

01 -
  • It turns a bumper crop of zucchini into something people actually get excited about eating.
  • The pesto and melted cheese make every bite feel indulgent without being heavy.
  • You can prep the boats ahead and bake them right before dinner, which saves your sanity on busy nights.
02 -
  • If your zucchini are huge, scoop out more of the center or the boats will be watery and limp.
  • Don't skip brushing the zucchini with olive oil and seasoning before filling, or they'll taste bland no matter how good the filling is.
03 -
  • Toast your pine nuts or walnuts in a dry skillet until fragrant, it only takes a minute and makes them taste so much better.
  • Use a melon baller to scoop out the zucchini centers cleanly without accidentally piercing the sides.
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