Cheesy Pesto Zucchini Boats (Printable Version)

Tender zucchini filled with basil pesto, vegetables, and melted cheese offers a hearty vegetarian dish.

# 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 and 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, to taste
12 - Black pepper, to taste
13 - Olive oil, for drizzling

# How-To Steps:

01 - Preheat oven to 400°F and line a baking dish with parchment or lightly grease it.
02 - Slice zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Finely chop the reserved zucchini flesh.
03 - Place zucchini halves cut side up in the baking dish, brush with olive oil, and season with salt and black pepper.
04 - Combine chopped zucchini flesh, cherry tomatoes, red onion, garlic, pesto, cooked quinoa or rice (if using), ricotta or cottage cheese, and half of the Parmesan cheese. Season with salt and black pepper and mix thoroughly.
05 - Spoon the filling evenly into the zucchini shells. Top with shredded mozzarella, sprinkle the remaining Parmesan, and add pine nuts or walnuts if desired.
06 - Bake for 20 to 25 minutes until the zucchini is tender and the cheese is bubbly and golden.
07 - Allow to cool for a few minutes before serving. Optionally garnish with fresh basil.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it really takes less than an hour from start to table.
  • The filling is forgiving, so you can swap vegetables based on what's sitting in your crisper drawer.
  • It's hearty enough for dinner but light enough that you don't feel weighed down afterward.
02 -
  • Don't scoop out the zucchini flesh too aggressively or you'll puncture the skin and create a leak that lets filling escape into the baking dish.
  • The filling can be assembled hours ahead and refrigerated, which means less stress on the day you're actually cooking.
03 -
  • Make your pesto fresher by blending your own basil with garlic, pine nuts, Parmesan, and olive oil in a food processor if you have five minutes and the motivation.
  • Serve these alongside crusty bread to soak up any creamy bits that escape, and a chilled glass of something light and crisp like Sauvignon Blanc.
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