Save My neighbor dropped off a bag of zucchini one summer morning, more than I knew what to do with, and I found myself staring at them on the counter wondering if I could turn something so simple into dinner. That afternoon, I raided my fridge for pesto, cheese, tomatoes, and whatever else looked promising, stuffed those green halves, and slid them into the oven. The kitchen filled with the smell of melting cheese and basil, and by the time they emerged golden and bubbling, I realized I'd accidentally created something I'd want to make again and again.
I made these for a potluck where I wasn't sure what anyone ate, and I brought them almost apologetically since they seemed too simple. Two people asked for the recipe before dessert was even served, and one friend texted me the next day saying she'd made them for her family and they devoured them. That's when I knew this wasn't just a way to use up zucchini—it was something genuinely special.
Ingredients
- Zucchini: Medium ones work best because they're not watery or pithy yet, and their walls stay sturdy enough to hold filling without collapsing.
- Basil pesto: Store-bought saves time, but homemade tastes brighter if you have basil on hand.
- Cherry tomatoes: Their sweetness balances the earthiness of the zucchini, and halving them keeps them from being too chunky.
- Ricotta or cottage cheese: This is what makes the filling creamy without being heavy, and it soaks up the pesto flavor beautifully.
- Mozzarella cheese: Shred it yourself if you can because pre-shredded stuff doesn't melt as smoothly.
- Parmesan cheese: Just a sprinkle adds a salty punch that ties everything together.
- Garlic and red onion: Small amounts, finely chopped, wake up all the other flavors without overpowering anything.
- Olive oil: A light brush before baking keeps the zucchini from sticking and helps it brown slightly.
Instructions
- Prepare your zucchini:
- Slice each zucchini lengthwise, then carefully scoop out the center with a sturdy spoon, leaving about a quarter inch of shell so they don't fall apart in the oven. The scooped-out flesh goes into your filling.
- Set the stage:
- Brush those empty boats with olive oil and season them generously with salt and pepper, then nestle them cut-side up in your baking dish. This small step makes all the difference in flavor.
- Build the filling:
- Chop that reserved zucchini flesh finely, then combine it with your tomatoes, onion, garlic, pesto, and the soft cheeses in a bowl. Taste as you go and season with more salt and pepper if it needs it.
- Fill and top:
- Spoon the mixture generously into each boat, then crown them with mozzarella and a final shower of Parmesan. If you're using nuts, scatter them on top for a little textural surprise.
- Bake until golden:
- Into a 400°F oven for about 20 to 25 minutes, until the cheese is bubbling at the edges and the zucchini is tender when pierced with a fork. You'll know it's done when the tops turn golden brown.
Save What strikes me most is how this dish somehow feels both light and completely satisfying, like you could eat a whole boat and feel good about it. There's something deeply comforting about a dish that's beautiful enough to put on a nice plate but approachable enough that anyone would want to make it at home.
Flexibility and Variations
The filling is honestly a canvas for whatever you have in your kitchen. I've added spinach, diced bell peppers, olives, sun-dried tomatoes, mushrooms—whatever was lying around—and it always works. The pesto and cheese do the heavy lifting flavor-wise, so you're really just adding texture and color at that point.
Making It Work for Your Diet
If dairy isn't your thing, swapping in plant-based cheese and cashew ricotta (just blend soaked cashews with lemon and garlic) gives you almost the same creaminess. For extra heartiness, a half cup of cooked quinoa or rice mixed into the filling makes it more of a complete meal, especially if you're feeding people who want something really filling. The whole thing is naturally gluten-free if your pesto and grains check that box.
Serving and Pairing
These boats shine alongside a crisp green salad dressed with lemon vinaigrette, where the acidity cuts through the richness of the cheese. A thick slice of crusty bread to soak up the juices is basically essential, and if you're feeling fancy, a chilled Sauvignon Blanc or a light Italian red makes the whole thing feel like an actual celebration.
- Make these ahead by assembling them completely, covering with plastic wrap, and refrigerating until you're ready to bake.
- They're just as good at room temperature the next day if you have leftovers, or you can gently reheat them in a low oven.
- If your oven runs hot, check them a minute or two early so the cheese doesn't brown too much before the zucchini is tender.
Save These zucchini boats have become one of my go-to dishes because they feel special but don't demand much from you. Whether you're cooking for yourself, for company, or just trying to use up a garden surplus, they never disappoint.
Recipe FAQs
- → What type of zucchini is best for stuffing?
Medium-sized zucchini works best as they are easy to hollow and hold the filling well without being too watery.
- → Can I prepare the stuffing ahead of time?
Yes, combining the vegetable and cheese filling a few hours in advance helps the flavors meld well before baking.
- → How do I prevent the zucchini from becoming soggy?
Lightly brushing the zucchini shells with olive oil and baking at a high temperature helps retain their texture and avoid sogginess.
- → Are there alternative nuts that work well in this dish?
Pine nuts or chopped walnuts provide a nice crunch, but you can also use toasted almonds or pecans based on preference.
- → What cheese combinations enhance the filling's creaminess?
A blend of ricotta, mozzarella, and parmesan offers a balance of creamy, melty, and sharp flavors that enrich the dish.
- → Can I make this dish gluten-free?
Absolutely, by ensuring the pesto and any added grains like quinoa or rice are gluten-free, this dish suits gluten-sensitive diets.