These cheeses and cheeses are easy to make and packed with great flavor Zucchini stuffed with pesto are a great side dish or appetizer.
Recipe overview
Why you will love it: Easy, cheesy and healthy!
How long does it take: 10 minutes prep time, 35 minutes in the oven
Equipment you will need: sharp knife, spoon, baking pan, small mixing bowl, oven
Servings: 4
With the warmer weather there are plenty of fruits and vegetables. We’ve eaten plenty of asparagus, rhubarb, strawberries and mangetout. It’s just great to have some variety in life again with seasonal products.
Have you planted zucchini in your home garden? Perhaps you have a generous neighbor or friend who is happy to share the bounty of their garden with you. Zucchini grow in large numbers and finding different ways to prepare them is sometimes a challenge.
You’ll love these zucchini boats stuffed with cheese. They’re 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 a juicy baked breaded pork chop, lightly baked salmon with lemon and chives, or chicken breast. Cut 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 crunch and freshness and balances out the richness of the cream cheese. Pesto brings great flavor to the party.
Delightful: I sprinkle Parmesan cheese on top for even more crunch. The parmesan turns a nice golden brown and makes these stuffed zucchini boats an attractive addition to any plate.
As always, you can find the recipe card to print out with all the necessary information at the end of the article.
ingredients you need
- Zucchini: Look for medium-sized zucchini, about 9 ounces. each with dark green, flawless skin. Zucchini doesn’t need to be peeled, just rinse and dry.
- Cream cheese: Use reduced-fat or full-fat, but not fat-free, cream cheese that contains additives.
- Mozzarella cheese: Grated mozzarella adds a nice texture to the cheese mixture, especially when melted.
- Pesto: Use store-bought pesto or make your own pesto.
- Parmesan cheese: Grated Parmesan adds flavor and color.
How to make stuffed zucchini
It is so easy! Halve the zucchini lengthwise. Scoop out the seeds and scoop out the center of the pumpkin. Arrange the 4 halves on a baking pan.
Mix in the cheese filling.
Stuff the zucchini halves with a spoon.
Sprinkle with parmesan and bake! That’s all there is to it.
Now that you’ve mastered that, try Lasagna Zucchini Boats! They offer all the flavor and fun of lasagna but without the hassle of pasta.
FAQs
These babies grow fast, don’t they? One moment they’re tiny things, and the next time you look, there’s a big old tree trunk growing there. While submarine-sized zucchini don’t work for this recipe, they can be shredded and used in zucchini bread. Slice them and fry them. (We love these sautéed summer squash and zucchini strips.) Grill them. Add them to the minestrone soup.
Cut them in half vertically, lengthwise from the stem to the end of the flower. I like to use a serrated grapefruit spoon to scoop out the seeds. Leave about a ¼ inch wall.
Definitely! It is very tender and contains most of the nutritional benefits.
Make Ahead Ideas
Prepare zucchini but do not bake. Store in the refrigerator for up to a day. Bake as directed, adding 5 minutes to the baking time.
Storage and reheating tips
Store leftover zucchini in the refrigerator in an airtight container for up to 3 days. Reheat in the oven or toaster until heated through.
More zucchini recipes
Do you have an abundance of zucchini? Try any (or all!) of these great zucchini recipes:
Did you do this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram or Pinterest!
Side dishes
Prevent your screen from going dark
These zucchini stuffed with cheese and pesto are easy to make and packed with great flavor. They’re a great side dish or even a vegetarian meal!
instructions
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Preheat oven to 350°F. Line the rim of a baking pan with parchment.
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Trim the ends of the courgettes, if necessary, and slice lengthways to create four long halves. Using a spoon, scoop out the center of each half (remove the core) leaving some at each end to keep the filling from spilling out. Place zucchini on the prepared baking pan.
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In a small bowl, mix together softened cream cheese, mozzarella, and pesto until well combined. Divide the cheese mixture evenly among the hollowed-out zucchini halves.
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Sprinkle evenly with Parmesan cheese.
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Bake for 55 minutes or until zucchini is tender and cheese is golden brown. Allow to cool for 5 minutes before serving.
Remarks
- Air Fryer Instructions: Prepare zucchini as instructed. Place the stuffed zucchini in the basket of the air fryer. Air fry at 350°F for 18 minutes or until zucchini is tender and breadcrumbs are golden brown. Allow to cool for 5 minutes before serving.
- If you enjoyed this recipe, you might also like Cheese Stuffed Zucchini with Boursin or Alouette Garlic Herb Spread Cheese.
Nutritional Information
Portion: 1half zucchini, Calories: 134kcal, Carbohydrates: 6G, Protein: 6G, Fat: 10G, Saturated Fatty Acids: 4G, Polyunsaturated fat: 0.4G, Monounsaturated fatty acids: 2G, Cholesterol: 24mg, Sodium: 267mg, Potassium: 336mg, Fiber: 1G, Sugar: 4G, Vitamin A: 573IU, Vitamin C: 18mg, Calcium: 127mg, Iron: 0.5mg
Approximate nutritional information is provided on this website for convenience only. Nutritional data is collected primarily from the USDA Food Composition Database (where available) or other online calculators.