Italian Pesto & Balsamic Zucchini Boats

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten-free, Vegetarian
Meal type Appetizer, Main Dish, Side Dish
Region Italian
One bite of these Italian Pesto & Balsamic Zucchini Boats and your mouth with be bursting with delicious Italian flavor! Easy to make, easier to chow down!



  • 1 cup fresh basil leaves (packed) (finely chopped)
  • 4 sprigs oregano (finely chopped)
  • 4 sprigs thyme (finely chopped)
  • 4 cloves Garlic (minced)
  • 1/2 cup walnuts (chopped)
  • 1/3 cup Parmesan Cheese (finely grated)
  • 1/2 cup Extra Virgin Olive Oil or Avocado Oil


  • 3 Medium Zucchini (sliced lengthwise and hollowed out)
  • 1/2 cup Mozzarello (grated)
  • 12-16 Cherry Tomatoes (sliced in half)
  • Balsamic Vinegar (Drizzle)


Step 1
Chop basil, oregano, thyme and walnuts. Place in a small bowl
Step 2
Add shredded cheese, minced garlic and olive or avocado oil to nuts and herbs. Mix
Step 3
Salt & pepper to taste.
Step 4
slice zucchinis in half length-wise. Slice a small strip off the bottom of zucchini to stabilize it on the cooking tray. Using a melon baller or a spoon, scoop out the center of each zucchini half.
Step 5
Place zucchini on a cookie tray scooped side up. Fill scooped out area with "pesto".
Step 6
Sprinkle with mozzarella cheese.
Step 7
Slice cherry tomatoes in half and arrange evenly on top of boat.
Step 8
Drizzle boats with balsamic vinegar.
Step 9
Place tray in 350 degree oven for 30 minutes or until zucchini is soft and tomatoes are slightly brown on the edges.