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Stuffed Zucchini Boats

This easy zucchini recipe is sure to please even the pickiest of vegetable eaters. A simple filling of sautéed sweet onion, zucchini, breadcrumbs and melted mozzarella cheese turn a simple vegetable into a delicious, satisfying side dish that can easily be made ahead for company.

Stuffed Zucchini Boats

Stuffed Zucchini Boats

  • Ingredients:
  • 4 medium zucchini
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 medium sweet onion (Vidalia), chopped
  • 1 clove garlic, very finely chopped
  • 1/3 cup dry breadcrumbs
  • 1 cup finely shredded mozzarella cheese

Preparation:
Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.

Trim the ends from the zucchini and halve them lengthwise. Using a melon baller, hollow out each half leaving a wall of 1/4-inch or less on the sides and bottom. Reserve the pulp.

Season the zucchini halves with salt and pepper, arrange them on the prepared baking sheet and bake until softened, 6 to 8 minutes. Remove from the oven and set aside.

Roughly chop the reserved zucchini pulp and set aside.

Heat the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 5 to 6 minutes. Add the garlic and continue cooking for 1 minute longer, then add the chopped zucchini.

Season the mixture with salt and pepper and continue cooking until the zucchini is tender and the entire mixture is lightly caramelized, 3 to 4 minutes longer. Stir in the breadcrumbs and cook for 1 minute longer.

Divide the zucchini-onion mixture between the hollowed "boats," and top each with about 1/4 cup of shredded cheese.

Bake for an additional 8 to 10 minutes, or until the "boats" are tender when pierced with a knife and the cheese is melted and golden.

Makes 4 servings

comments & replies

I have seen and made zucchini boats before, but none that look this good1

These look delish! I don't think any of my picky eaters would turn this down!

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