With the warmer weather comes lots of fruits and vegetables. We’ve already been eating a ton of asparagus, rhubarb, strawberries, and sugar peas. it’s just so great to have a little variety back in life with seasonal produce available. How long it takes: 10 minutes to prep, 35 minutes in the oven Equipment you’ll need: sharp knife, spoon, baking pan, small mixing bowl, oven Servings: 4 Do you have zucchini planted in your home garden? Maybe you have a generous neighbor or friend that likes to share the abundance of their garden. Zucchini grow prolifically and sometimes it’s challenging to find different ways to prepare it. You’ll love these cheese stuffed zucchini boats. They are cheesy and delicious, and super easy to make.
About These Stuffed Zucchini
Versatile: Serve these cheese and pesto stuffed zucchini as a light vegetarian meal (pair with a hearty salad) or as a side to accompany a juicy baked breaded pork chop, easy baked salmon with lemon and chives, or chicken breast. Slice them into bite-sized pieces for a delicious appetizer. Balanced flavors: Stuffed zucchinini are creamy and slightly decadent without being overly rich. The zucchini adds a nice crispness and freshness to balance the richness of the cream cheese. Pesto brings great flavor to the party. Appealing: I sprinkle Parmesan cheese on the top to add even more crunch. The Parmesan gets nice and golden brown, making these stuffed zucchini boats an attractive addition to any plate.
Ingredients You’ll Need
Zucchini: Look for medium-sized zucchini, about 9 oz. each, with dark green unblemished skins. There’s no need to peel zucchini, simply rinse off and dry. Cream Cheese: Use reduced fat or full-fat but not non-fat cream cheese which contains additives. Mozzarella Cheese: Shredded mozzarella gives a nice texture to the cheese mixture, especially when it’s melted. Pesto: Use purchased pesto or make your own. Parmesan Cheese: Shredded Parmesan adds flavor and color.
How To Make Stuffed Zucchini
It’s so simple! Cut the zucchini in half lengthwise. Scoop out the seeds and hollow out the center of the squash. Arrange the 4 halves on a baking pan. Mix the cheese filling. Using a spoon, fill the zucchini halves. Sprinkle with the Parmesan and bake! That’s all there is to it. Now that you’ve mastered that, try lasagna zucchini boats! They boast all the flavor and fun of lasagna but without the hassle of noodles.
Make-Ahead Ideas
Prepare zucchini but don’t bake. Refrigerate up to one day. Bake as directed, adding 5 minutes to baking time.
Storage & Reheating Tips
Store leftover zucchini in refrigerator in airtight container for up to 3 days. Reheat in oven or toaster oven until heated through.
More Zucchini Recipes
Have an abundance of zucchini? Try one (or all!) of these great zucchini recipes:
Grilled Zucchini — probably the easiest recipe for zucchini and so good! Air Fryer Zucchini Chips Vegetable Fritters Grilled Vegetable Salad with Goat Cheese Boursin Cheese Stuffed Zucchini with diced red peppers Zucchini Noodle Salad with Beans, Feta, and Lemon Zucchini Rice Casserole (brown rice!) Zucchini, Red Pepper, and Carrot Pancakes Zucchini Pizza Bites
