Cheese-Stuffed Zucchini Boats with Basil Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Low-carb zucchini boats filled with a cheesy blend and topped with fresh basil pesto for a flavorful vegetarian keto side or light main. This italian-inspired keto (keto, vegetarian) ready in about 35 minutes blends halved lengthwise medium zucchinis, shredded mozzarella cheese, softened cream cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 3 Italian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Using a spoon, scoop out the center flesh of 3 medium zucchinis halved lengthwise, leaving a 1/4-inch thick shell. Chop the scooped zucchini flesh and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and the chopped zucchini flesh, sauté for 3-4 minutes until softened. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: In a mixing bowl, combine the sautéed zucchini, 1 cup shredded mozzarella, 4 oz softened cream cheese, and 1/4 cup grated Parmesan. Mix until well incorporated.
  4. Step 4: Spoon the cheese mixture evenly into each zucchini boat and place on a baking sheet lined with parchment paper.
  5. Step 5: Bake for 15-20 minutes until the cheese is melted and bubbly and the zucchini is tender.
  6. Step 6: Remove from oven and top each boat with about 1 tbsp fresh basil pesto. Serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Cheese-Stuffed Zucchini Boats with Basil Pesto take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cheese-Stuffed Zucchini Boats with Basil Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cheese-Stuffed Zucchini Boats with Basil Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Zucchini Boats with Basil Pesto for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Zucchini Boats with Basil Pesto keto?

Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes