Save Last summer, I had four overgrown zucchini from a neighbor's garden sitting on my counter, and I knew I had to do something before they turned into baseball bats. I'd been craving something cheesy and fresh, so I hollowed them out, slathered the insides with pesto I had in the fridge, and stuffed them with whatever vegetables I could find. The smell of bubbling mozzarella and toasted garlic filled the kitchen, and when I pulled them out of the oven, golden and gorgeous, I knew I'd stumbled onto something special.
I made these for a weekend dinner with friends who were trying to eat more plants, and they devoured them. One friend scraped every bit of cheese off the baking dish with a piece of bread, and another asked if I could teach her how to make them. It became our go-to potluck dish that summer, and I loved how everyone could customize their boat with extra toppings.
Ingredients
- Zucchini: Medium-sized ones work best because theyre easier to hollow out and hold their shape when baked, plus they dont get watery like the giant ones do.
- Cherry tomatoes: They burst and release sweet juice into the filling, which balances the richness of the cheese beautifully.
- Red onion: A little sharpness cuts through all that creaminess, and I learned to chop it fine so no one gets a huge onion bite.
- Garlic: Fresh minced garlic is worth it here, it blooms in the oven and perfumes the whole dish.
- Basil pesto: This is the soul of the recipe, use a good one or make your own if you have fresh basil lying around.
- Quinoa or rice: Optional but it makes the boats more filling, and leftovers reheat like a dream.
- Parmesan cheese: Adds a salty, nutty backbone that ties everything together.
- Mozzarella cheese: The gooey, golden top layer that makes you want to dive in with a fork immediately.
- Ricotta or cottage cheese: Keeps the filling creamy and moist, I prefer ricotta for smoothness but cottage cheese works in a pinch.
- Pine nuts or walnuts: A little crunch on top is a game changer, and toasting them first makes them even better.
- Olive oil: Brushing the zucchini shells prevents them from drying out and adds a subtle richness.
Instructions
- Prep the oven and dish:
- Set your oven to 400 degrees F and line a baking dish with parchment or give it a light grease. This keeps cleanup easy and prevents sticking.
- Hollow out the zucchini:
- Slice each zucchini lengthwise and use a spoon to scoop out the center, leaving a sturdy quarter-inch wall so they hold up during baking. Chop the scooped flesh finely and save it for the filling.
- Season the boats:
- Arrange the zucchini halves cut side up in your dish, brush them with olive oil, and sprinkle with salt and pepper. This step adds flavor and helps them cook evenly.
- Mix the filling:
- In a bowl, combine the chopped zucchini, tomatoes, onion, garlic, pesto, quinoa or rice if using, ricotta or cottage cheese, and half the Parmesan. Season with salt and pepper and stir until everything is well blended.
- Stuff and top:
- Spoon the filling generously into each boat, then scatter mozzarella over the top and finish with the remaining Parmesan and nuts if youre using them. Dont be shy with the cheese.
- 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 starting to brown. The kitchen will smell incredible.
- Cool and serve:
- Let the boats rest for a few minutes so the filling sets and you dont burn your tongue. Garnish with fresh basil if you have it.
Save One evening, I served these to my mom, who usually turns her nose up at anything too healthy-looking. She ate two boats and asked for the recipe, which felt like winning a cooking award. That night, zucchini boats stopped being just a way to use up garden surplus and became a dish I actually looked forward to making.
Making It Your Own
You can toss in chopped spinach, diced bell peppers, or even sliced olives to the filling for extra flavor and color. I once added sun-dried tomatoes and it felt like a fancy Italian restaurant dish. If you want it heartier, stir in cooked ground turkey or crumbled sausage, and if you want it vegan, swap in cashew cheese and skip the Parmesan.
Storing and Reheating
These boats keep beautifully in the fridge for up to three days in an airtight container. I reheat them in a 350-degree oven for about 15 minutes until warmed through, and they taste just as good as the first day. Microwaving works too, but the cheese wont get that golden crisp on top.
Serving Suggestions
I love pairing these with a crisp green salad dressed in lemon vinaigrette and a hunk of crusty bread to soak up any extra pesto and cheese. A chilled Sauvignon Blanc or a light Italian red like Valpolicella makes it feel like a real occasion, even on a Tuesday night.
- Serve them as a main with a grain salad on the side for a complete meal.
- Halve the boats again for a party appetizer that people can pick up and eat with their hands.
- Top with a drizzle of balsamic glaze right before serving for a sweet tangy finish.
Save These boats have become my go-to when I want something that feels indulgent but is secretly packed with vegetables. Every time I pull them out of the oven, I remember that summer evening when a little creativity turned surplus zucchini into something I genuinely crave.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can assemble the filled zucchini boats and refrigerate them for a few hours before baking to save time.
- → What are some good substitutes for the cheeses used?
For dairy-free versions, try plant-based mozzarella and ricotta alternatives or use cashew cheese to maintain creaminess.
- → How do I ensure the zucchini cooks evenly?
Slice zucchini into even halves and bake at 400°F until tender. Scooping out the center helps achieve thorough cooking.
- → Can I add other vegetables to the filling?
Absolutely, chopped spinach, bell peppers, or olives can be mixed in to enhance flavor and variety.
- → Is this dish suitable for gluten-free diets?
Yes, when using gluten-free pesto and quinoa or rice, the dish remains gluten-free.