Cheesy Pesto Zucchini Boats (Print Version)

Zucchini halves filled with basil pesto, vegetables, and melted cheese for a tasty main or side dish.

# Components:

→ 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 tablespoons pine nuts or chopped walnuts (optional)
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling

# Directions:

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

# Expert Advice:

01 -
  • It turns a humble vegetable into a stunning centerpiece that looks like you spent hours on it.
  • The pesto soaks into every bite, giving you that fresh basil punch without any extra work.
  • You can prep the boats ahead and just pop them in the oven when company arrives.
  • Its hearty enough to be dinner but light enough that you dont feel weighed down afterward.
02 -
  • Dont skip brushing the zucchini shells with oil or theyll dry out and get tough in the oven.
  • If your zucchini are huge, scoop out more flesh and add it to the filling, otherwise they get mushy and collapse.
  • Let the boats cool for at least three minutes before serving or the filling will slide right out when you try to plate them.
03 -
  • Use a melon baller or grapefruit spoon to hollow out the zucchini quickly and neatly without tearing the sides.
  • Toast the pine nuts or walnuts in a dry skillet for two minutes before adding them, it wakes up their flavor and adds a nutty aroma.
  • If the zucchini boats are wobbly in the pan, slice a thin sliver off the bottom so they sit flat and dont tip over.
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