Get ready to transform your ordinary dinner into an extraordinary Italian-inspired feast that will have everyone begging for seconds! These Pesto Cheese Stuffed Zucchini boats are not just a recipe – they're a flavor explosion that combines the fresh, herbaceous punch of pesto with gooey, melted mozzarella, all nestled in tender zucchini boats. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 zucchinis, halved
- 1 cup pesto
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash the zucchinis thoroughly and slice them lengthwise. Use a spoon to carefully scoop out the center seeds, creating a boat-like cavity for stuffing.
- Lightly season the zucchini boats with salt and pepper on both the inside and outside surfaces.
- In a mixing bowl, combine the shredded mozzarella cheese with the pesto, stirring until well integrated.
- Generously fill each zucchini boat with the pesto-cheese mixture, ensuring an even distribution.
- Place the stuffed zucchini boats on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
- Remove from the oven and let cool for 2-3 minutes before serving.
- Optionally, garnish with fresh basil leaves or additional grated Parmesan cheese before serving.
Tips
- Choose fresh, firm zucchinis that are similar in size for even cooking and a beautiful presentation.
- When scooping out the zucchini centers, be gentle to maintain the boat's structural integrity. Leave a thin layer of flesh to ensure the boats don't become too fragile.
- For extra flavor, consider toasting the zucchini boats for 5 minutes before stuffing to enhance their natural sweetness.
- If your pesto is store-bought, consider jazzing it up with fresh basil leaves or a squeeze of lemon juice for brightness.
- For a crispy top, switch your oven to broil for the last 1-2 minutes of cooking, watching carefully to prevent burning.
- Make this dish ahead of time by preparing the stuffed zucchini boats and refrigerating them. Just add an extra 5-10 minutes to the cooking time when baking from cold.
- Experiment with different cheese combinations – try adding some Parmesan or goat cheese for additional depth of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 12g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 30mg
