Tomato and Pesto Stuffed Zucchini Boats

Tomato and Pesto Stuffed Zucchini Boats are light, fresh, and so easy to make! They can be served as a vegetarian main dish or as a simple side dish.

Tomato and Pesto Stuffed Zucchini Boats in a white glass baking dish on a weathered white wood surface.

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 summer 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!

Closup side view of Tomato and Pesto Stuffed Zucchini Boats in a white glass baking dish.

HOW TO MAKE STUFFED ZUCCHINI BOATS

Stuffed zucchini boats are made by hollowing fresh zucchini halves and stuffing them with pesto sauce, mozzarella cheese, tomatoes, and parmesan cheese. They are seasoned with salt and pepper and topped with a drizzle of olive oil before baking in the oven for 30 minutes at 375 degrees. See below for detailed recipe and instructions.

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.

Collage of step-by-step images of Tomato and Pesto Stuffed Zucchini Boats being made.

WHAT TO EAT WITH ZUCCHINI BOATS

Zucchini boats are great served on their own as a light vegetarian main dish. They would also make a great side dish served with chicken, fish, or even pasta!

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. They can be stored in the refrigerator for up to four days.

Top view closeup of Tomato and Pesto Stuffed Zucchini Boats in a white glass baking dish.

MORE ZUCCHINI RECIPES

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


Close up top view of one Tomato and Pesto Stuffed Zucchini Boat.


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

3-4 servings

Tomato and Pesto Stuffed Zucchini Boats


Tomato and Pesto Stuffed Zucchini Boats are light, fresh, and so easy to make! They can be served as a vegetarian main dish or as a simple side dish.

  prep time: cook time: total time: 40 MIN 

INGREDIENTS


3 zucchini
1/2 cup pesto sauce
1 cup mozzarella cheese, shredded
2 Roma tomatoes, sliced
salt and pepper
1/4 cup parmesan cheese, shredded
olive oil


INSTRUCTIONS


1. Preheat your oven to 375 degrees F. Grease a 9 x 13 glass baking dish.

2. Cut zucchini in half lengthwise and use a spoon to hollow out, leaving 1/4 of the flesh. Place into the baking dish, cut side up.

3. Fill the zucchini with the pesto, followed by the mozzarella cheese, then the tomatoes. Season the tomatoes with salt and pepper.

4. Top with the parmesan cheese and drizzle with olive oil.

5. Bake in the preheated oven for 30 minutes.

NOTES


Author: Becky


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