Stuffed Zucchini Boats are a delicious and healthy dish filled with a savory mixture of vegetables, cheese, and herbs, making it a perfect meal for any occasion.
Stuffed zucchini boats are one of those dishes that manage to be both light and filling at the same time. They take the mild, tender flavor of zucchini and turn it into the perfect edible vessel for all kinds of savory fillings. Whether you are looking for a low-carb dinner, a veggie-packed main course, or a fun new way to use up your summer zucchini, this dish delivers on flavor, texture, and presentation.
The appeal of stuffed zucchini boats starts with their versatility. The zucchini is sliced in half lengthwise and lightly scooped out to make room for the filling. From there, you can go in countless directions. A classic version might include ground meat, tomato sauce, herbs, and a sprinkle of cheese, but you can also keep it vegetarian with quinoa, lentils, or mushrooms. Mediterranean-inspired versions with olives, feta, and sun-dried tomatoes are another popular option. You can even make breakfast boats with scrambled eggs and veggies.
Because the zucchini holds everything together, these boats are perfect for meal prep. They store well, reheat easily, and can be made ahead for busy weeknights. Serve them on their own for a lighter meal, or pair them with rice, couscous, or a fresh salad to round out the plate. They also make a great side dish if you are grilling or cooking for a crowd.
Stuffed zucchini boats are a great way to make vegetables feel exciting. They are colorful, customizable, and fun to eat. Even picky eaters are often won over by the flavorful fillings and cheesy topping. Plus, they are naturally gluten-free and easy to adapt for various dietary needs.
Whether you are trying to use up extra zucchini from the garden or simply looking for a healthy and tasty dinner option, stuffed zucchini boats are a go-to recipe that checks all the boxes.
Ingredients
- 4 zucchinis medium, halved lengthwise
- 1 cup cherry tomatoes halved
- 1 cup mozzarella cheese shredded
- 1/4 cup basil chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Scoop out the center of the zucchinis, leaving a small border around the edges. Chop the scooped-out flesh and set aside.
- In a large bowl, combine the chopped zucchini flesh, cherry tomatoes, mozzarella cheese, basil, and garlic. Drizzle with olive oil and season with salt and pepper to taste.
- Arrange the zucchini halves in a baking dish and fill each with the vegetable mixture.
- Bake in the preheated oven for 25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
- Serve warm and enjoy.
Nutrition
This was soooo good! My kids loved it. Will definitely make again!
Honestly, I’m not sure about zucchini boats. Seems weird. Do the kids really like it or are they just being nice? 🤔
That sounds amazing! I’m glad your kids liked it. Will try it out soon! 😊
A bit bland for my taste. I added some chili flakes and that helped a bit.
Super easy to make! Love how fresh the veggies tasted. Perfect for summer.
Absolutely! The flavors are refreshing, and it’s such a quick recipe. Perfect summer dish!
Delicious! I added some meat for protein. Made it a filling meal!
I don’t know why people would eat this. Veggies are yuck. I’ll pass.
Zucchini is a scam for pasta. This was ok, I guess.
I used different cheese and it didn’t taste as good. Stick with mozzarella!