Tomato and pesto stuffed zucchini boats bake with mozzarella, parmesan, and sliced tomatoes for a fresh summer dinner or side.

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Two Bite Tested

This recipe has been tested and retested in my own kitchen to make sure it works consistently!

This stuffed zucchini recipe is popular because:

• it has fresh summer flavor
• there is very little prep
• it works as a light main dish or side dish

This recipe includes:

• Detailed ingredient notes
• Answers to frequently asked questions
• Serving and storage suggestions
• A recipe card with nutritional information

A Note From My Kitchen

This recipe just screams SUMMER, don't you think?

As soon as I taste that fresh zucchini, the bright homemade pesto sauce, and the juicy tomatoes, I'm reminded why I love summertime vegetable gardening so much.

Naturally, I topped these zucchini boats with plenty of mozzarella and parmesan cheese, which makes them extra irresistible. You will want to make this vibrant and flavorful vegetarian stuffed zucchini recipe all summer long!

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

Happy cooking,

Ingredient Notes

• Zucchini: Medium or large zucchini work best here because they are easy to hollow out and still fit neatly in a 9 x 13-inch baking dish.
• Pesto sauce: Jarred or homemade pesto made with fresh herbs both work. Choose a thick basil pesto rather than a thin sauce.
• Mozzarella cheese: Buy a bag of shredded cheese if you'd like, but I always prefer to shred my own.
• Roma tomatoes: Roma tomatoes are a good choice because they're a good size for this recipe and tend to be less watery than larger tomatoes. You could also use chopped cherry tomatoes or grape tomatoes.
• Salt and black pepper: I like to use kosher salt and freshly ground black pepper.
• Parmesan cheese: Freshly shredded parmesan or a good packaged shredded parmesan both work in this recipe.
• Olive oil: Any standard olive oil for drizzling is fine here.

Frequently Asked Questions

Do I Have to Precook the Zucchini?

I like my zucchini tender-crisp, which is how it will turn out when prepared according to the instructions. If you like a softer zucchini, boil for 1-2 minutes after scooping out the flesh, then continue with the recipe as written.

Why do zucchini boats with tomatoes release so much liquid?

Zucchini and fresh tomatoes both contain a high amount of water. As they bake, that moisture releases into the pan, especially as the tomatoes soften and the zucchini cooks through.

Do you remove the seeds when making zucchini boats?

Yes, scooping out the center creates space for the pesto, tomatoes, and cheese. Removing the seeded portion also helps the filling sit evenly inside each zucchini half.

Can tomato and pesto zucchini boats be assembled ahead of time?

Yes, the zucchini can be filled with pesto, tomatoes, and cheese ahead of time and refrigerated until ready to bake. When baking from cold, a few extra minutes may be needed for the zucchini to cook through.

How much should you hollow out zucchini for stuffed boats?

Scoop out enough of the center to create a shallow well for the filling, leaving a sturdy border so the zucchini holds its shape during baking.

Two Bite Take

"Loved this recipe. I would certainly make this again and again. I added a little Italian seasoning. Delicious! Thank you."

- A Pinterest User

Serving Suggestions

What to Serve With Tomato and Pesto Stuffed Zucchini Boats

These Italian style zucchini boats are great served on their own as a light vegetarian main course. If you want to add a little more protein and forgo the vegetarian route, serve with this turkey meatballs recipe. They would also make a great side dish served with chicken, fish, or even pasta! A typical portion is about 1 cup.

Tomato and Pesto Stuffed Zucchini Boats Variations

You can change the flavor of this recipe by swapping or adding ingredients while keeping the same basic method.

• Swap the mozzarella cheese for provolone cheese.
• Add roasted red bell pepper with the tomatoes.
• Use jarred marinara sauce instead of pesto sauce.
• Top the finished boats with feta cheese instead of parmesan cheese.
• Add a little vegetarian protein with slice mushrooms.
• Add more veggies like broccoli or yellow onion.
• Top with panko breadcrumbs before baking for a little textural boost.

Got Leftovers?

What To Do With Leftover Tomato and Pesto Stuffed Zucchini Boats

Here are a few creative ways to use up your leftovers:

• Chop the leftovers and toss them with hot pasta.
• Fold chopped zucchini boats into scrambled eggs.
• Spoon the chopped up leftovers over cooked rice.

Can You Freeze Zucchini Boats?

You can freeze zucchini boats, but the zucchini may be mushier than you like after thawing and reheating. I recommend serving these zucchini boats fresh.

How Do You Store Leftover Zucchini Boats?

Store leftover stuffed zucchini boats in and airtight container in the refrigerator for up to four days.

How Do You Reheat Leftover Zucchini Boats?

Reheat leftover zucchini boats in a 350 degree F oven until warmed through, or microwave individual portions in short bursts.

Tomato and Pesto Stuffed Zucchini Boats

Yield: 3-4 servings
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Tomato and pesto stuffed zucchini boats bake with mozzarella, parmesan, and sliced tomatoes for a fresh summer dinner or side.

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INGREDIENTS

3 zucchini
1/2 cup pesto sauce
1 cup mozzarella cheese, shredded
2 Roma tomatoes, sliced
Salt and black pepper, to taste
1/4 cup parmesan cheese, shredded
Olive oil, for drizzling

INSTRUCTIONS

1. Preheat your oven to 375 degrees F. Grease a 9 x 13-inch glass baking dish.
2. Cut the zucchini in half lengthwise and use a spoon to hollow out each half, leaving about 1/4 of the flesh. Place the zucchini in the baking dish, cut side up.
3. Fill the zucchini with the pesto sauce, followed by the mozzarella cheese, then the tomatoes. Season the tomatoes with salt and black pepper.
4. Top with the parmesan cheese and drizzle with olive oil.
5. Bake in the preheated oven for 30 minutes.

NOTES

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

Behind the Bites

Hi, I'm Becky, the creator of The Two Bite Club, where good food starts with two bites. I've been cooking and sharing recipes here for years, focusing on easy dishes that become family favorites.

These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here.

Still Hungry?

MORE ZUCCHINI RECIPES

Looking for more recipes that showcase summer's best zucchini? Check out these popular recipes from the archives:

• Grilled Shrimp Parmesan Zucchini Boats
• Sausage, Pepper, and Onion Stuffed Zucchini Boats
• Air Fryer Zucchini Fries
• Easy Grilled Zucchini