# 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
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
# How-To Steps:
01 - Set the oven to 400°F and prepare a baking dish by lining it with parchment paper or greasing it lightly.
02 - Cut zucchini in half lengthwise and scoop out the centers, leaving shells about 1/4 inch thick. Finely chop the removed zucchini flesh.
03 - Arrange the zucchini halves in the baking dish cut side up, brush them lightly with olive oil, and season with salt and pepper.
04 - In a mixing bowl, blend chopped zucchini flesh, halved cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice if used, ricotta or cottage cheese, and half the Parmesan cheese. Season with salt and pepper.
05 - Spoon the prepared filling evenly into the zucchini halves. Top each with shredded mozzarella, sprinkle remaining Parmesan, and optionally add pine nuts or walnuts.
06 - Place the filled zucchini boats in the oven and bake for 20 to 25 minutes until tender and the cheese is bubbling and golden.
07 - Allow to cool briefly, garnish with fresh basil if desired, and serve warm.
