Cheese Stuffed Zucchini Boats

Name: Cheese Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: italian_american
Ingredients: 4 pcs zucchini (medium, about 8 inches long); 1 tbsp olive oil (for brushing zucchini); 1 pcs onion (small, finely chopped); 2 pcs garlic (cloves, minced); 1 cup mozzarella cheese (shredded, part-skim); 0.5 cup ricotta cheese (whole milk); 3 tbsp parmesan cheese (grated); 1 pcs tomato (small, seeded and diced); 0.5 tsp dried oregano; 0.5 tsp dried basil; 1 pinch red pepper flakes; 1 pinch salt (for filling); 1 pinch black pepper; 2 tbsp fresh basil (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

8/10

Tender zucchini halves roasted until just fork-tender, then loaded with a savory, herby three-cheese filling and baked until golden and bubbly. A low-carb, veggie-packed main dish that feels indulgent but comes together in under 40 minutes.

PREP

15m

COOK

25m

SERVES

2 PIECES

233 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prep the zucchini.
1.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.Slice each zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about a ¼-inch thick shell.
3.Reserve the scooped flesh. Roughly chop it finely and set aside.
4.Brush the zucchini shells inside and out with 1 tablespoon olive oil. Place cut-side down on the baking sheet.
bake · ~10 min
Par-bake the zucchini shells.
Bake the oiled zucchini shells for 10 minutes until just beginning to soften. Remove from the oven and set aside.
saute
Cook the filling base.
1.Warm a small skillet over medium heat. Add the reserved chopped zucchini flesh and the diced onion.
2.Cook until softened and the moisture has mostly evaporated (5-6 minutes).
3.Add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
mix
Combine the cheese filling.
1.In a mixing bowl, combine the sautéed zucchini-onion mixture, ricotta cheese, ¾ of the shredded mozzarella, and all the parmesan cheese.
2.Add the diced tomato, oregano, basil, red pepper flakes, salt, and black pepper.
3.Stir together until evenly combined.
assemble
Fill the zucchini boats.
Flip the par-baked zucchini shells cut-side up. Spoon the cheese filling generously into each hollowed zucchini boat, mounding it slightly. Sprinkle the remaining mozzarella cheese over the top of each boat.
bake · ~20 min
Bake until bubbly and golden.
Return the filled zucchini boats to the oven and bake for 18-20 minutes, until the cheese is melted, bubbly, and lightly golden on top.
serve
Garnish and serve hot.
Sprinkle with fresh chopped basil. Let the zucchini boats rest for 3 minutes before serving.
TIPA light grating of lemon zest just before serving brightens the whole dish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Scoop the zucchini flesh with a melon baller for clean, even shells that hold the filling without tearing.
2
Par-baking the shells cut-side down helps steam escape, preventing soggy bottoms later.
3
Cook the chopped zucchini flesh and onions until the moisture evaporates to keep the filling from turning watery.
4
Use part-skip mozzarella to avoid excess grease pooling on top of the boats.
5
Let the boats rest for 3 minutes after baking so the filling sets and doesn't collapse when served.
6
Make ahead: prep and par-bake the shells up to 1 day in advance, then fill and bake just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the olive oil with a small amount of vegetable broth or water for brushing the zucchini; this reduces calories while still preventing sticking.

high protein