Recipe Overview
Why you’ll love it: Easy to make and full of great flavor, these cheese and pesto stuffed zucchini are a great side dish or appetizer, or a pretty amazing snack!
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.
You’ll love these cheese stuffed zucchini boats. They are cheesy and delicious, and super easy to make.
Cheesy Pesto Stuffed Zucchini
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.
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.
Ingredient Notes
- Zucchini: Look for medium-sized zucchini, about 9 ounces each, with dark green unblemished skins. The skin is very tender and contains most of the nutritional benefits, so there’s no need to peel the zucchini. Simply rinse 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 Pesto Stuffed Zucchini
Prep zucchini. Cut them in half vertically, lengthwise from stem to blossom end. I like to use a serrated grapefruit spoon to scoop out the seeds and hollow out the center of the squash. Leave about a ¼ inch wall. Arrange the 4 halves on a baking pan.
Make the filling. Mix the cream cheese, mozzarella cheese, and pesto.
Stuff zucchini. Using a spoon, fill the zucchini halves.
Add topping. 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.
Prepare stuffed zucchini but don’t bake. Refrigerate up to one day. Bake as directed, adding 5 minutes to baking time.
Store leftover cheesy pesto stuffed 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:
- Zucchini Bread
- Sauteed Summer Squash and Zucchini Ribbons
- Minestrone Soup.
- 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 Pizza Bites
Cheese and Pesto Stuffed Zucchini
Ingredients
- 2 zucchini squash (about 9 ounces each)
- 4 ounces reduced fat cream cheese, softened (full fat is fine, too)
- ¼ cup shredded mozzarella
- 2 tablespoons prepared pesto
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 350ºF. Line rimmed baking pan with parchment.
- If desired, cut off ends of zucchini and slice lengthwise so that you have four long halves. Using a spoon, hollow out the middle (take out the seeds) of each half, leaving a little bit on each end to prevent the filling from running out. Place zucchini on prepared baking pan.2 zucchini squash
- In a small bowl, mix together softened cream cheese, mozzarella and pesto until well combined. Spread cheese mixture evenly into hollowed out zucchini halves.4 ounces reduced fat cream cheese, softened, ¼ cup shredded mozzarella, 2 tablespoons prepared pesto
- Sprinkle evenly with Parmesan cheese.2 tablespoons grated Parmesan cheese
- Bake for 55 minutes or until zucchini is fork tender and cheese is golden brown. Cool for 5 minutes before serving.
Notes
- Air fryer instructions: Prepare zucchini as directed. Place stuffed zucchini in basket of air fryer. Air fry at 350ºF for 18 minutes or until zucchini is fork tender and breadcrumbs are golden brown. Cool for 5 minutes before serving.
- Make a double batch: It’s easy to double the recipe and you’ll be glad you did!
- Storage/reheating: Store leftover zucchini in refrigerator in airtight container for up to 3 days. Reheat in oven, toaster oven or air fryer until heated through.
- Variation: If you enjoyed this recipe, you may also like cheese stuffed zucchini with Boursin or Alouette garlic & herb spreadable cheese.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I made this recipe essentially exactly as written and it was delicious. I added one embellishment for purely textural reasons. I made a crunchy topping of pork craklins (chopped in a food processor), mixed with some parmesan, basil, chipotle powder and garlic poder. It added not only a crunch, but also a smoky heat from the chipotle. This was a perfect keto meal.
I am loving that addition, I bet it was so delicious! Thanks for taking the time to come back and leave a comment!
I made this recipe essentially exactly as written and it was delicious. I added one embellishment for purely textural reasons. I made a crunchy topping of pork craklins (chopped in a food processor), mizws with some parmesan, basil, chipotle powder and garlic poder. It added not only a crunch, but also a smoky heat from the chipotle.