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Zucchini, one of summer’s most bountiful harvests, has a bit of a reputation for being bland, but with these cheese stuffed zucchini boats, you’ll find them to be a deliciously and versatile side dish that comes together with minimal prep work.
Notes from the MGC Kitchen
We’ve been making these cheesy stuffed zucchini boats for decades – ever since we had a big garden at our home in Rhode Island. If you’ve ever grown zucchini yourself, you know that once the plants really start producing, you need to have a few good recipes at your fingertips so they don’t go to waste.
This tasty side dish recipe has always been one of our favorites and it’s easy to make. We prefer to make our stuffed zucchini without meat so we simply chop up the flesh of the zucchini removed to make the “boats” and sauté it with onion and garlic, then combine it with crumbs and a smooth-melting, mild cheese like Muenster. This same technique can be used to make stuffed sweet onions.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- ZUCCHINI: Zucchini is pretty low in calories and carbs, but it has plenty of nutritious vitamins and minerals. Despite being somewhat bland on its own, zucchini is the perfect blank canvas for a wide variety of ingredients. These meatless stuffed zucchini boats highlight a savory, cheesy filling, but you can easily add meat for a more protein-rich option.
- ONION AND GARLIC: Sautéed onion and garlic are the main flavor components for the zucchini filling. You’ll cook them until slightly caramelized, bringing a bit of sweetness to the mixture.
- PANKO BREADCRUMBS: Crispy panko provides structure for the filling, as well as adding a bit of crunchy, toasty brown texture on top.
- SHREDDED CHEESE: The cheese you select for your filling is up to you, but we like options that melt easily like mozzarella, Muenster or fontina. Once the cheese melts, it gives the zucchini filling a beautiful creaminess.
- PARMESAN CHEESE: Parmesan adds a bit of saltiness, nuttiness and umami to any dish. The flavor of Parmesan is a bit stronger than the other cheese, so it will help elevate the other flavors while also adding some depth.
How to Make Cheese Stuffed Zucchini Boats
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREPARE THE ZUCCHINI: Halve your zucchini lengthwise, hollow them out (a melon baller works really well for this) and set aside the zucchini flesh. Sprinkle the zucchini halves with salt and set aside for 10 minutes to draw some of the moisture out. Blot them dry, and then pre-bake them at 375°F for about 8 to 10 minutes.
SAUTÉ THE VEGGIES: Chop the zucchini flesh that you removed. Sauté the onion and garlic in butter until softened. Add the zucchini, season with salt and pepper, and continue cooking until the veggies are slightly caramelized and most of the liquid has cooked off.
MAKE THE FILLING: Combine the sautéed veggies with panko, your favorite shredded cheese (we’ve used mozzarella, Muenster, and fontina with great results) and the grated Parmesan cheese. Mix well.
STUFF THE ZUCCHINI: Spoon the mixture into the hollowed out zucchini boats. Sprinkle the reserved panko and shredded cheese on top.
BAKE THE BOATS: Now that they’re stuffed, the zucchini boats are ready for their second baking. Pop them back in the oven and bake just long enough for the cheese to melt and the crumbs to get a little bit toasty.
Discover More Ways to Cook with Zucchini
If you find yourself with an abundance of zucchini from your summer garden, we have some other delicious side dishes for you to try, like oven-fried zucchini sticks or fritters. If you’re looking for a main dish featuring our favorite summer squash, try a delicious pasta dish like cheese tortellini or linguine with shrimp.
You can even bake with zucchini! For something a little sweet, try our chocolate zucchini bread.
Cheese Stuffed Zucchini Boats
Ingredients
- 4 medium zucchini, about 2 lbs
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 cup sweet onion, chopped
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs, divided
- 1 cup finely shredded cheese, mozzarella, Muenster or fontina, divided
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and coat a shallow baking sheet with nonstick spray.
- Halve the zucchini lengthwise and, using a melon baller, hollow out each half, leaving a wall of about 1/4-inch on the sides and bottom. Reserve the flesh you removed.
- Season the zucchini halves with salt, arrange them on the prepared baking sheet and set aside for 10 minutes to allow some of the moisture to be drawn out.
- Blot the zucchini dry with paper towels, then bake until softened, 8 to 10 minutes. Remove from the oven and set aside.
- While the zucchini pre-bakes, roughly chop the reserved zucchini flesh.
- Heat the butter in a large frying pan over medium heat and add the onion. Sauté until soft and translucent, 4 to 6 minutes.
- Add the garlic and continue cooking for 1 minute longer, then add the zucchini.
- Turn the heat to medium high, season the mixture with salt and pepper and continue cooking until the entire mixture is soft and slightly caramelized and most of the liquid has cooked off, 5 to 7 minutes longer.
- Add 5 tablespoons of the panko, 3/4 cup of the shredded cheese and all of the Parmesan to the sautéed vegetables. Combine well.
- Divide the zucchini-onion mixture between the hollowed "boats." Combine the remaining 1/4 cup of shredded cheese and 3 tablespoons of panko, and sprinkle the mixture on top of each boat.
- Return the zucchini to the oven for an additional 8 to 10 minutes, or until the "boats" are tender when pierced with a knife and the cheese and panko mixture is toasty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious, my whole family loved this recipe. Thanks for posting it!
Hi Laura,
Glad you enjoyed it. Thanks for taking the time to let us know.
New to the zucchini boat. Do you eat out of the boat or slice it and eat it all?
Hi Joni,
Slice it and eat the whole thing. That’s why you pre-bake the “boat,” so it’s tender. Enjoy!
Anyone have a portion calorie amount?
Nutrition information has been added to the recipe. Thanks for asking.
I made it with lumps of Goat cheese,,,came out great…. required more oven time. Calories? Carbs with the cheese and bread? Would like how to estimate it per 3/4 cup serving…
Hi Gregory,
I’ll have to try the goat cheese in this recipe next time I make it – sounds good. The nutrition info has been added to the recipe for your reference.
During the summer when zucchini is so readily available, I make this very often and yes ~ even the fussy kids like it!
Hi Jennie,
This is a great way to serve zucchini. It’s been a reader favorite on MyGourmetConnection for years. It’s so nice to hear that you make it often.
First year we have grown vegetables. We found an absolutely huge zucchini hiding under a big leaf so I thought it would be perfect to try this recipe on. Of course I had to cook it longer but it’s delicious. My first recipe using my own gardens vegetable. Thanks!
Hi Hillary,
We’ve had a few of those “hidden giants” ourselves. It’s astonishing how quickly zucchini grows. Glad you liked the recipe!
I’ve made this for years.
I like to add bacon and use some of the bacon grease to cook veggies
Hi Kathy,
Bacon would be a great addition to this recipe. Thanks for sharing! I often use a little bacon fat for sautéing too. It’s a great way to add a little extra flavor.
Looks good, and going to try it
Thanks Carol – I hope you enjoy!
These look delish! I don’t think any of my picky eaters would turn this down!
Hi Brenna,
Even veggie-resistant kids seem to like this recipe!