Easy to make and filled with terrific taste, these cheese and pesto packed zucchini are a terrific side meal or appetiser.

Recipe Introduction.

Why you’ll enjoy it: Easy, tacky, and healthy!

The length of time it takes: 10 minutes to prep, 35 minutes in the oven
Devices you’ll require: sharp knife, spoon, baking pan, little blending bowl, oven
Portions: 4

Cheese and pesto stuffed zucchini, cut to show filling.

With the warmer weather condition comes great deals of vegetables and fruits. We have actually currently been consuming a lots of asparagus, rhubarb, strawberries, and sugar peas. it’s so terrific to have a little range back in life with seasonal fruit and vegetables offered.

Do you have zucchini planted in your home garden? Possibly you have a generous next-door neighbor or buddy that likes to share the abundance of their garden. Zucchini grow prolifically and often it’s challenging to discover various methods to prepare it.

You’ll enjoy these cheese packed zucchini boats. They are tacky and tasty, and extremely simple to make.

About These Stuffed Zucchini

Versatile: Serve these cheese and pesto packed zucchini as a light vegetarian meal (couple with a hearty salad) or as a side to accompany a juicy baked breaded pork slice, simple baked salmon with lemon and chives, or chicken breast. Slice them into bite-sized pieces for a scrumptious appetiser.

Well balanced tastes: Packed zucchinini are velvety and a little decadent without being excessively abundant. The zucchini includes a great quality and freshness to stabilize the richness of the cream cheese. Pesto brings terrific taste to the celebration.

Appealing: I spray Parmesan cheese on the leading to include a lot more crunch. The Parmesan gets great and golden brown, making these packed zucchini boats an appealing addition to any plate.

Cheese stuffed zucchini on a fork.

As constantly, you’ll discover the recipe card with all the details you require at the end of the post.

Ingredients You’ll Require

  • Zucchini: Try to find medium-sized zucchini, about 9 oz. each, with dark green unblemished skins. There’s no requirement to peel zucchini, just rinse and dry.
  • Cream Cheese: Usage minimized fat or full-fat however not non-fat cream cheese which includes ingredients.
  • Mozzarella Cheese: Shredded mozzarella provides a great texture to the cheese mix, particularly when it’s melted.
  • Pesto: Utilize acquired pesto or make your own.
  • Parmesan Cheese: Shredded Parmesan includes taste and color.
Ingredients needed for recipe, including two fresh zucchini.

How To Make Stuffed Zucchini

It’s so easy! Cut the zucchini in half lengthwise. Dig the seeds and hollow out the center of the squash. Organize the 4 halves on a baking pan.

Mix the cheese filling.

Utilizing a spoon, fill the zucchini halves.

Zucchini halves filled but not yet cooked.

Sprinkle with the Parmesan and bake! That’s all there is to it.

Filled zucchini halves topped with Parmesan cheese and baked.

Now that you have actually mastered that, attempt lasagna zucchini boats! They boast all the taste and enjoyable of lasagna however without the inconvenience of noodles.

Frequently Asked Questions

What can I finish with a big zucchini?

Those children grow quickly, do not they? One minute they’re little small things and the next time you look, there’s a huge ol’ log growing there. While a submarine-sized zucchini will not work well for this recipe, they can be shredded and utilized in zucchini bread. Slice them and sauté them (We enjoy these sauteed summertime squash and zucchini ribbons.) Grill them. Include them to minestrone soup.

How do you hollow out zucchini?

Cut them in half vertically, lengthwise from stem to bloom end. I like to utilize a serrated grapefruit spoon to dig the centers. Leave about a 1/4 inch wall.

Do you consume the skin on zucchini boats?

Oh, the majority of definitely! It’s really tender and includes the majority of the dietary advantages.

Make-Ahead Concepts

Prepare zucchini however do not bake. Cool approximately one day. Bake as directed, including 5 minutes to baking time.

Storage & & Reheating Tips

Shop remaining zucchini in fridge in airtight container for approximately 3 days. Reheat in oven or toaster up until heated up through.

More Zucchini Recipes

Have an abundance of zucchini? Attempt one (or all!) of these terrific zucchini recipes:

Did you make this? Make sure to leave an evaluation listed below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Cheese and pesto stuffed zucchini, cut to show filling.

Preparation Time: 15 minutes

Prepare Time: 55 minutes

Extra Time: 5 minutes

Overall Time: 1 hour 15 minutes

4 side portions

Avoid your screen from going dark

Easy to make and filled with terrific taste, these cheese and pesto packed zucchini are a terrific side meal or perhaps a vegetarian meal!


  • Preheat oven to 350ºF. Line rimmed baking pan with parchment.

  • If wanted, cut off ends of zucchini and piece lengthwise so that you have 4 long halves. Utilizing a spoon, hollow out the middle (secure the seeds) of each half, leaving a bit on each end to avoid the filling from going out. Location zucchini on ready baking pan.

  • In a little bowl, mix together softened cream cheese, mozzarella and pesto up until well integrated. Spread cheese mix equally into burrowed zucchini halves.

  • Sprinkle equally with Parmesan cheese.

  • Bake for 55 minutes or up until zucchini is fork tender and cheese is golden brown. Cool for 5 minutes prior to serving.


  • Air Fryer Recommendations: Prepare zucchini as directed. Location packed zucchini in basket of air fryer. Air fry at 350ºF for 18 minutes or up until zucchini is fork tender and breadcrumbs are golden brown. Cool for 5 minutes prior to serving.
  • If you enjoyed this recipe, you might likewise like Cheese packed zucchini with Boursin or Alouette garlic & & herb spreadable cheese.

Nutrition Details

Serving: 1 half zucchini, Calories: 134 kcal, Carbohydrates: 6 g, Protein: 6 g, Fat: 10 g, Hydrogenated Fat: 4 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Cholesterol: 24 mg, Salt: 267 mg, Potassium: 336 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 573 IU, Vitamin C: 18 mg, Calcium: 127 mg, Iron: 0.5 mg

This site supplies approximate nutrition details for benefit and as a courtesy just. Nutrition information is collected mostly from the USDA Food Structure Database, whenever offered, or otherwise other online calculators.

Did You Make This? Make sure to submit a picture & & tag me at @RachelCooksBlog. I enjoy seeing what you made!