Cheese Stuffed Zucchini Boats

A white plate and fork with two zucchini halves filled with a golden brown mixture of sautéed vegetables, cheese and crispy breadcrumbs.

4.50 from 24 votes

These cheese stuffed zucchini boats are a guaranteed crowd-pleaser. Filled with a savory blend of caramelized onions, garlic, tender zucchini, melty cheese, Parmesan, and crispy panko breadcrumbs, they make a delicious and eye-catching side dish even the pickiest eaters will love.

Prep Time10

Cook Time30

Total Time40

Course: Sides

Cuisine: American

Servings: servings

Author: Lynne Webb

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.

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