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.
In a small bowl, mix together softened cream cheese, mozzarella and pesto until well combined. Spread cheese mixture evenly into hollowed out zucchini halves.
Sprinkle evenly with Parmesan cheese.
Bake for 55 minutes or until zucchini is fork tender and cheese is golden brown. Cool for 5 minutes before serving.
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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.
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