stuffed zucchini boats recipe
The Best stuffed zucchini boats recipe
This recipe works for all kinds of occasions, whether it’s a casual weeknight dinner or a light meal for a family gathering. It’s also easy to customize—swap out the meat for chicken or turkey, or add in some veggies if you want to keep it extra healthy. And since zucchini boats don’t require baking sheets or a lot of cleanup, they’re a stress-free way to serve something fresh and flavorful without overcomplicating things. My husband and I both love that they’re a great way to sneak in more veggies without the kids even realizing it. Plus, they’re always a hit at potlucks because they look pretty and taste even better than they appear.
Easy Stuffed Zucchini Boats
A light, flavorful way to enjoy zucchini without the extra carbs—these boats are stuffed with a simple tomato and garlic sauce and baked to perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 medium zucchinis
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup tomato sauce
- 2 cloves garlic, minced
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). -
2
Slice zucchinis lengthwise into ½-inch rounds. Use a peeler to scoop out the seeds and membranes, leaving a ¼-inch border intact. Place boats on a baking sheet. -
3
Brush the zucchini boats lightly with olive oil and sprinkle with salt and pepper. -
4
In a bowl, mix tomato sauce, minced garlic, mozzarella, Parmesan, and basil. -
5
Stuff each boat with about 1 tbsp of the sauce mixture. -
6
Bake for 15 minutes, then flip the boats and bake for another 10–12 minutes until the cheese is bubbly and golden.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Vegetable peeler
- Sharp knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Stuffed Zucchini Boats Works
❓ Frequently Asked Questions About Stuffed Zucchini Boats
How do I prepare zucchini for stuffing?
Use a sharp knife or mandoline to slice zucchini lengthwise into half-moons or boats (about ½-inch thick). Trim the ends to create a flat bottom for stuffing. If using whole zucchini, cut off the top third to create an open bowl shape.
Can I substitute any of the ingredients in the filling?
Yes, you can adjust the filling to your taste. Swap ground turkey for beef or chicken, or use pre-cooked rotisserie chicken for extra moisture. For a vegetarian version, replace ground meat with crumbled tofu or lentils. If you prefer a milder flavor, reduce the amount of garlic or omit it entirely.
How should I store leftover stuffed zucchini?
Cool before storing in an airtight container. Keep in the fridge for up to three days. To reheat, warm in a 350°F (175°C) oven for 15–20 minutes until heated through.
What if my zucchini isn’t tender enough?
If the zucchini feels too firm, lightly steam or boil it for 5–7 minutes before slicing. Alternatively, brush the cut sides with olive oil and roast at 400°F (200°C) for 10–12 minutes to soften slightly before stuffing.
Can I make stuffed zucchini boats ahead of time?
Yes! Assemble the boats and filling in advance, then refrigerate for up to 24 hours. Bake directly from the fridge—no need to thaw first. For best texture, bake at 375°F (190°C) for 20–25 minutes.
