Save The first time I made zucchini boats, I was trying to use up a glut of summer squash from my friend Sarahs garden. My apartment smelled like basil and roasting vegetables, and my roommate wandered in asking what magic was happening in the oven.
I served these at a dinner party where my cousin claimed to hate zucchini. She took a tiny polite bite then went back for seconds and thirds. Sometimes the simplest vegetables just need the right treatment to shine.
Ingredients
- 4 medium zucchini: Pick ones that feel heavy for their size with smooth unblemished skin. Avoid oversized ones which tend to have watery flesh and large seeds.
- 1 cup cherry tomatoes halved: They concentrate in the oven becoming little bursts of sweetness. Grape tomatoes work just as well.
- ½ small red onion finely chopped: Red onion mellows beautifully when baked. Yellow onion works too but red adds lovely color.
- 1 clove garlic minced: Fresh garlic makes a difference here. Jarred minced garlic can taste metallic.
- ⅕ cup basil pesto: Homemade is wonderful but a good quality storebought brand saves time. Look for one with minimal ingredients.
- ½ cup cooked quinoa or rice optional: This stretches the filling and adds protein. Leftover cooked grains work perfectly.
- ¼ cup grated Parmesan cheese: Adds salty depth. Aged Parmesan gives you more flavor for less cheese.
- ½ cup shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the filling watery.
- ½ cup ricotta or cottage cheese: Ricotta is creamier but cottage cheese works and adds more protein. Whisk cottage cheese first to smooth it.
- 2 tbsp pine nuts or chopped walnuts optional: Toast them first in a dry pan for more flavor. This step is worth the extra two minutes.
- Salt and pepper to taste: Taste the filling before you stuff the boats. The pesto and Parmesan add salt already.
- Olive oil for drizzling: Extra virgin adds the best flavor. A little goes a long way.
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking dish with parchment paper. I skip the parchment when I am feeling lazy but it helps with cleanup.
- Prep the zucchini:
- Slice each zucchini in half lengthwise then use a spoon to scoop out the centers leaving about a ¼ inch thick shell. Chop the scooped flesh finely.
- Season the boats:
- Place the zucchini halves cut side up in your baking dish. Brush them lightly with olive oil then sprinkle with salt and pepper.
- Mix the filling:
- In a bowl combine the chopped zucchini flesh cherry tomatoes red onion garlic pesto cooked grains if using ricotta and half the Parmesan. Season generously then mix until everything is well combined.
- Stuff the boats:
- Spoon the filling into each zucchini half mounding it slightly. Top with mozzarella and the remaining Parmesan then scatter pine nuts on top if you are using them.
- Bake until bubbly:
- Bake for 20 to 25 minutes until the zucchini is tender when pierced and the cheese is golden and bubbling.
- Rest and serve:
- Let them cool for a few minutes before serving. A sprinkle of fresh basil leaves makes them look like something from a restaurant.
Save These became a regular in my rotation during that first summer in my apartment. I made them so often I could prep everything without thinking my hands moving while my mind wandered to other things.
Make It Your Own
The filling is incredibly forgiving. I have added chopped spinach when I needed to use up a bag bell peppers for sweetness and even olives for a briny kick. The only constant is the pesto and cheese base.
Serving Ideas
A crisp green salad with a bright vinaigrette cuts through the richness. Crusty bread for soaking up any escaped filling is not optional. I have also served these alongside simple grilled chicken or fish.
Meal Prep Tips
You can stuff the zucchini boats up to a day ahead then cover and refrigerate until ready to bake. Add an extra five minutes to the baking time if they are cold from the refrigerator.
- Freeze unbaked boats on a tray then transfer to a bag for up to three months
- Thaw overnight in the refrigerator before baking
- Leftovers reheat beautifully at 350°F until heated through
Save These zucchini boats taught me that simple vegetables can feel special with just a little attention. Hope they become a favorite in your kitchen too.
Recipe FAQs
- → What zucchini type works best for this dish?
Medium-sized zucchini with firm skin are ideal, as they hold their shape well when baked.
- → Can I use homemade pesto?
Yes, fresh basil pesto adds vibrant flavor and pairs beautifully with the vegetables and cheeses.
- → How do I prevent the zucchini from becoming soggy?
Lightly brushing the zucchini halves with olive oil and not overfilling helps maintain a tender yet firm texture.
- → Are nuts necessary in the filling?
Nuts like pine nuts or walnuts are optional but add a pleasant crunch and depth of flavor.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the boats in advance and bake them just before serving for optimal freshness.