ItalianMedium · Hot
Creamy Pesto Zucchini Boats
Tender zucchini boats stuffed with a rich, cheesy pesto filling and baked until golden and bubbly. Low-carb, keto-friendly comfort food that doesn't skimp on flavor.
Prep
15 min
Cook
30 min
Rest
3 min
Total
48 min
Method
Prep the Zucchini Boats
1
Preheat oven to 400°F (200°C). Slice zucchinis lengthwise and scoop out the centers with a spoon, creating boats about 1/4-inch thick walls. Leave a small border of flesh for structure.
2
Sprinkle the inside of each zucchini boat with salt and black-pepper. Place cut-side up on a baking sheet and bake for 12 minutes until slightly softened. Drain any released liquid.
Make the Creamy Pesto Filling
3
4
Add cream-cheese to the pan and stir until melted and smooth.
5
Stir in pesto, then fold in 1 cup mozzarella and parmesan. Mix until everything is combined and creamy. Remove from heat.
Assemble and Bake
6
7
Top each stuffed boat with extra mozzarella shreds.
8
9
Switch to broil for the last 2 minutes to get a golden, slightly crispy cheese top. Watch carefully to avoid burning.
Rest and Serve
10
Let zucchini boats rest for 3 minutes before serving. They hold their shape better when slightly cooled.
C
Nutri-Score
Fair balance
A–E · lower is better · score 8
Calories
732
per serving
High in saturated fat · 26gHigh in protein · 38gLow sugar · 9g
Protein
38g
Carbs
14g
Fat
61g
Sat. fat
26g
Fiber
10g
Sugar
9g
Sodium
1664mg
Gluten FreeLow CarbKeto FriendlyHeart HealthyDiabetes FriendlyHigh ProteinSatiety Focused
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.4
per serving
CCarbon
cream-cheese drives 25% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
2
Sour
2
Bitter
3
Spicy
Textures
TenderCreamyCrispy
Aromas
HerbalNuttyGarlicButtery
Kitchen Equipment
Primary Tool
Baking SheetCounter FootprintMedium
Safety & Storage
Cooking Temperature
Bake at 400°F for 12 minutes initial, then 15-18 minutes with stuffed boats. Use broil for final 2 minutes to achieve golden topping. Ensure internal temperature reaches safe doneness.
Cross Contamination
Keep dairy ingredients separate from other foods during prep. Use separate utensils for allergen-containing ingredients. Clean surfaces thoroughly between uses.
Storage
Refrigerate leftover zucchini boats within 2 hours in airtight containers. Consume within 3-4 days. Do not leave at room temperature for extended periods.
Allergen Warning
Pesto may contain undisclosed allergens depending on brand. Verify pesto ingredient label for specific allergen information, including potential pine nut, soy, or gluten content.
Handling
Use care when scooping zucchini flesh to avoid puncturing the skin. Drain released liquid thoroughly after initial baking to prevent soggy boats.
High Risk Population
Not recommended for individuals with milk allergies or tree nut allergies without verified allergen-free pesto substitute. Consult healthcare provider for dietary restrictions.
Ingredient Substitution
If substituting cream cheese or parmesan with alternative products, verify they are pasteurized and safe for consumption. Unpasteurized dairy products pose listeria risk, especially for pregnant individuals, elderly, and immunocompromised persons.
Pro Tips
Technique
Don't skimp on the salt when seasoning the zucchini boats before the first bake — it draws out moisture that'll make your boats watery. Season generously, let them rest 5 minutes, then pat dry before filling.
Substitution
No fresh pesto? Sun-dried tomato pesto works beautifully here and adds a deeper, more complex flavor. Or blend up spinach with basil, garlic, and olive oil for a homemade version.
From the chef
When I went keto, I thought my days of stuffed vegetables were over. Then I realized the boat concept works with anything — and honestly, zucchini is even better than pasta shells because it soaks up all that creamy pesto while staying firm enough to hold its shape. These have become my go-to when I want something that feels indulgent but keeps me in ketosis without feeling like punishment.
TagsKetoLow CarbVegetarianGluten FreeBakedCheesyComfort FoodStuffedZucchini
AllergensMilkTree Nuts
Source: generated · June 10, 2026