Easy to make and full of great flavor, these pesto and cheese stuffed zucchini are a great side dish or even a vegetarian meal!

It is finally, finally, finally starting to look and feel like spring around here in Michigan and I could not possibly be happier about it.

We even went to the zoo last Monday! It was still a little chilly (high 40’s/low 50’s) but gorgeous and warm in the sun and the animals were out and active which is always a good part about the slightly cooler days. When it’s in the 80’s, they’re all lying around sleeping. Can’t say I blame them!

With the warmer weather comes spring fruits and vegetables. Hallelujah and good riddance to oranges and clementines (no offense, I love you guys, but it’s time for a change). We’ve already been eating a ton of asparagus, zucchini, strawberries, and blueberries. All totally premature of course, but it’s just so great to have a little variety back in life!

I love these pesto and cheese stuffed zucchini for a vegetarian meal (pair with a hearty salad) or as a side to accompany a great grilled pork chop or chicken breast. They are creamy and slightly decadent without being overly rich. Cut into thirds, they make a good appetizer, too. I like them for brunch or breakfast, too.

The zucchini adds a nice crispness and freshness to balance out the cream cheese. And of course, pesto brings great flavor to the party. I sprinkle Parmesan cheese on the top to add even more crunch. As a bonus, the Parmessan gets nice and golden brown to make these stuffed zucchini an attractive addition to any plate.

Continue to Content Pesto and Cheese Stuffed Zucchini Yield: 4 side servings Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Easy to make and full of great flavor, these pesto and cheese stuffed zucchini are a great side dish or even a vegetarian meal! Print Ingredients 2 zucchini

4 ounces reduced fat cream cheese, softened

1/4 cup low moisture, part skim mozzarella

2 tablespoons prepared pesto

2 tablespoons grated Parmesan cheese Instructions Preheat oven to 350°F. Cut off ends of zucchini and slice lengthwise so that you have four long halves. Using a spoon, hollow out the middle (take out the seeds) of each half, leaving a little bit on each end to prevent the filling from running out. Place zucchini in/on baking pan. In a small bowl, mix together softened cream cheese, mozzarella and pesto until well combined. Spread cheese mixture evenly into hollowed out zucchini. Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until zucchini is cooked and cheese is golden brown. Nutrition Information: Yield: 4 Serving Size: 1 zucchini halve

Amount Per Serving: Calories: 163 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 30mg Sodium: 240mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 7g RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice. Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram

Love these! The creaminess of the cheese goes great with the crisp zucchini and the pesto adds great flavor.Too much cheese for him. He’s not a huge cheese fan. Crazy horse.None.Easy!