Stuffed Zucchini Boats

Stuffed Zucchini BoatsThese Stuffed Zucchini Boats would make a great side dish, appetizer, or even main dish served with a side of marinara and pasta!

Comment if you try them!

Yields 4

Stuffed Zucchini Boats

Stuffed Zucchini Boats

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  • 4 medium zucchini
  • 5 t olive oil, divided
  • 1/4 t garlic, minced
  • 1/2 C dry bread crumbs (gluten free or regular)
  • 1/2 C Monterey jack cheese, shredded
  • 1 T fresh basil, minced
  • 1/2 t salt
  • 3 T grated Parmesan cheese


  1. Preheat the oven to 375°F and spray abaking pan with nonstick spray.
  2. Cut the zucchini's in half lengthwise.
  3. Scoop out all the pulp leaving a 1/4 inch shell and reserving the pulp.
  4. Brush the zucchini with 2 t of the olive oil.
  5. Chop the zucchini pulp.
  6. Place the remaining oil into a skillet over medium heat.
  7. Stir the pulp and on in into the oil.
  8. Cook 5 minutes stirring often.
  9. Stir in the garlic and continue cooking 1 additional minute.
  10. Add the bread crumbs into the skillet and stir for 2 minutes or until the bread crumbs turn a golden brown.
  11. Remove the skillet from the heat, cooling to touch and stir in the mozzarella cheese.
  12. Add the basil and salt.
  13. Spoon the mixture into the shells.
  14. Sprinkle the tops with the Parmesan cheese.
  15. Bake for 8-10 Minutes or until zucchini is soft.
  16. (optional) Broil on high for 1 minute to brown cheese lightly (make sure you watch during this step as to not burn the cheese)
Recipe Type: Appetiser

Stuffed Zucchini Boats

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