Cheese and Pesto Stuffed Zucchini Recipe - Rachel Cooks® (2024)

Easy to make and full of great flavor, these cheese and pesto stuffed zucchini are a great side dish or appetizer.

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.

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.

As always, you’ll find the printable recipe card with all the information you need at the end of the post.

See Also

Homemade Sweet Potato Chips - Microwave! Recipe - Rachel Cooks®18 Healthy Cauliflower Recipes15 Healthy Buddha Bowl RecipesBroccoli Cheddar Brown Rice Casserole Recipe from Oh My Veggies!

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.

FAQs

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