Cheese Stuffed Zucchini Boats
Tender zucchini boats filled with a savory mix of their own pulp, tomatoes, and herbs, then baked with a golden, cheesy topping. A light yet satisfying vegetarian meal perfect for a weeknight dinner.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the zucchini boats
- b.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- c.Wash the zucchini and trim off the ends. Slice each zucchini in half lengthwise.
- d.Use a spoon to gently scoop out the pulp, leaving about a 1/4-inch thick shell. Finely chop the scooped-out pulp and set it aside.
- e.Arrange the zucchini shells on the prepared baking sheet. Brush the insides with 1 tablespoon of olive oil and season lightly with salt and pepper.
- f.Bake the empty shells for 10 minutes to soften them slightly.
- 2
Step 2
- a.Make the savory filling
- b.While the shells are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- c.Add the chopped onion and cook until softened, about 3-4 minutes.
- d.Stir in the minced garlic and cook for another minute until fragrant.
- e.Add the chopped zucchini pulp, diced tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Cook for 5-7 minutes, until the vegetables are tender and most of the moisture has evaporated.
- f.Remove the skillet from the heat. Stir in the panko breadcrumbs, half of the mozzarella cheese, and half of the parmesan cheese. Mix well.
- 3
Step 3
- a.Stuff and bake the zucchini boats
- b.Remove the pre-baked zucchini shells from the oven.
- c.Carefully spoon the filling mixture evenly into each zucchini boat, mounding it slightly.
- d.Sprinkle the remaining mozzarella and parmesan cheese over the top of each boat.
- e.Return the baking sheet to the oven and bake for 10-12 minutes, or until the filling is heated through and the cheese is melted and golden brown.
- 4
Step 4
- a.Garnish and serve
- b.Let the zucchini boats cool for a few minutes before serving.
- c.Garnish with fresh chopped basil and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent soggy boats, make sure to cook the filling until most of the liquid from the tomatoes and zucchini has evaporated.
- 2Don't over-scoop the zucchini; leaving a sturdy shell helps the boats hold their shape during baking.
- 3For extra flavor, you can add other vegetables to the filling, like finely chopped bell peppers or mushrooms.
- 4These boats can be assembled ahead of time. Store them covered in the fridge and bake just before serving.
Adapt it for your goals.
Vegan
Replace the mozzarella and parmesan with your favorite dairy-free cheese shreds. Ensure your breadcrumbs are vegan.
gluten freeGluten free
Use certified gluten-free panko breadcrumbs or crushed gluten-free crackers for the filling.
high proteinHigh protein
Add 1 cup of cooked quinoa, chickpeas, or crumbled firm tofu to the vegetable filling to boost the protein content.
kid friendlyKid friendly
Omit the red pepper flakes and use a milder cheese like cheddar if preferred. Let kids help with the stuffing.
Why this is on our healthy list.
Low in Calories
Zucchini is a low-calorie vegetable, making this dish a great choice for weight management without sacrificing flavor.
Rich in Vitamins
This dish provides essential nutrients, including Vitamin C from tomatoes and Vitamin A from zucchini, which support immune function and vision.
Good Source of Fiber
The zucchini and other vegetables contribute dietary fiber, which is important for digestive health and can help you feel full and satisfied.
Frequently asked questions
Yes, they can be a healthy meal. Zucchini is low in calories and rich in vitamins and fiber. This recipe uses low-fat cheese and minimal oil, making it a balanced vegetarian option.