This tasty recipe is easy to prepare and a great way to turn zucchini, a somewhat bland veggie, into a deliciously satisfying side dish that everyone will love.
How to make stuffed zucchini
- The first step to make this dish is to halve your zucchini lengthwise, hollow them out (a melon baller works really well for this), and pre-bake them.
- While the “boats” bake, you can make the filling. Chop the zucchini flesh that you removed and sauté it in olive oil along with diced sweet onion and minced garlic.
- Combine the sautéed veggies with breadcrumbs and your favorite shredded cheese (we’ve used both mozzarella and fontina with great results) and spoon the mixture into the hollowed zucchini halves.
- 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 get a little bit toasty.
Note: This dish reheats very well so if you have an abundance of zucchini from your summer garden, it’s easy to make enough for a couple of meals or prepare them ahead for a company dinner.
More popular zucchini recipes:
- Crunchy Oven-Fried Zucchini Sticks
- Hungarian Summer Squash with Dill
- Spicy Tortellini with Zucchini and Tomatoes
- Zucchini Parmesan Fritters
- Savory Pesto Zucchini Bread
- How to Grill Zucchini (from Kalyn’s Kitchen)
Stuffed Zucchini Boats
Filled with a blend of sautéed sweet onion, zucchini, and mozzarella cheese, these stuffed zucchini boats will please the pickiest of eaters.
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 dry breadcrumbs
- 1 cup finely shredded cheese, mozzarella, Muenster, 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.
- Season the mixture with salt and pepper and continue cooking until the entire mixture is soft and slightly caramelized, 4 to 5 minutes longer.
- Sprinkle with breadcrumbs, 3/4 cup of the shredded cheese and all of the Parmesan. Combine well.
- Divide the zucchini-onion mixture between the hollowed “boats,” and top each with a sprinkling of the remaining cheese.
- 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 is melted and golden.
Nutrition Information
Nutrition Facts
Stuffed Zucchini Boats
Amount per Serving
Calories
255
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
4
g
Cholesterol
35
mg
12
%
Sodium
412
mg
18
%
Carbohydrates
24
g
8
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Laura Zimmerman says
Delicious, my whole family loved this recipe. Thanks for posting it!
Lynne Webb says
Hi Laura,
Glad you enjoyed it. Thanks for taking the time to let us know.
Joni says
New to the zucchini boat. Do you eat out of the boat or slice it and eat it all?
Lynne Webb says
Hi Joni,
Slice it and eat the whole thing. That’s why you pre-bake the “boat,” so it’s tender. Enjoy!
Emyr Thomas says
Anyone have a portion calorie amount?
Lynne Webb says
Nutrition information has been added to the recipe. Thanks for asking.
GREGORY KORDES says
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…
Lynne Webb says
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.
Jennie says
During the summer when zucchini is so readily available, I make this very often and yes ~ even the fussy kids like it!
Lynne Webb says
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.
Hillary says
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!
Lynne Webb says
Hi Hillary,
We’ve had a few of those “hidden giants” ourselves. It’s astonishing how quickly zucchini grows. Glad you liked the recipe!
Kathy says
I’ve made this for years.
I like to add bacon and use some of the bacon grease to cook veggies
Lynne Webb says
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.
Carol Lansford says
Looks good, and going to try it
Lynne Webb says
Thanks Carol – I hope you enjoy!
Brenna@DomesticCharm says
These look delish! I don’t think any of my picky eaters would turn this down!
Lynne Webb says
Hi Brenna,
Even veggie-resistant kids seem to like this recipe!