These Cheese Stuffed Zucchini Boats are perfect to cut the carbs in summer. They are skinny, vegetarian, gluten-free and oh so tasty! The best thing to make to use up the zucchinis in your refrigerator.
Looking for a light, healthy yet tasty summer meal? This recipe for stuffed zucchini boats is for you! Zucchinis loaded with feta and parmesan, flavored with herbs like fresh dill and parsley and spiced with black pepper. The result is incredibly tasty! If you want a less cheesy zucchini recipe, then go check out my recipe for Best Skinny Zucchini Casserole.
I love to prepare side dishes with zucchini when it’s in season. These vegetarian zucchini boats are one of our favorites because they are easy to make and so tasty. Although we mostly have these as a side dish, they make perfect lunch or dinner dinner on their own too, especially when we don’t feel like eating a heavy meal on hot days.
How to Make Stuffed Zucchini Boats
The first thing to know when making stuffed zucchini boats is about the shape of zucchini. Try to find the plump ones so that you could stuff them well with the yummy cheese filling.
Cut the zucchinis lengthwise and use a teaspoon to scoop out the pulp of zucchini. Make sure you don’t damage the edges, otherwise the cheese filling can’t stay inside. Butter the bottom of a baking dish or spray it with a cooking spray and place the zucchini boats in it. Put 1/2 tablespoon butter in each. Sprinkle a little salt and black pepper inside the boats. Bake for 15 minutes.
Meanwhile prepare the filling. Combine the cheeses and chopped herbs in a medium bowl. Remove the boats from the oven after 15 minutes and share this mixture into each. Bake for another 20-30 minutes or until the zucchinis are tender and their top is slightly golden.
How to Serve Baked Stuffed Zucchini Boats
These are best when served warm as you feel the flavors better but it’s okay to serve them cold too. Although they are wonderful as they are, I love to serve them with a chili sauce or yogurt and cucumber dip.
You still have way too much zucchini and can’t decide what to make with them? Here are a few more zucchini recipes you have to see before the season ends:
Greek Zucchini Pie – Az Cookbook
Low Carb Zucchini Tortillas – Best Recipe Box
Moist Chocolate Chip Zucchini Bread – Give Recipe
Vegan Zucchini Tomato Casserole – Give Recipe
Zucchini Ricotta Cheesecake – Divalicious Recipes
If you have a chance to make these Cheese Stuffed Zucchini Boats recipe, I’d love to hear your feedback. Please rate the recipe and leave a comment below.Print
Cheese Stuffed Zucchini Boats
Zucchini boats stuffed with a cheese and herbs filling and baked in oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Vegetarian
- Method: Baking
- Cuisine: Turkish
- 4 zucchinis
- 1/2 cup feta, crumbled
- 1/4 cup parmesan, grated
- 2 tablespoons parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Preheat the oven to 400F.
Cut the zucchinis in half lengthwise.
Using a teaspoon, scoop out the center of the zucchinis so that they look like boats.
Line a parchment paper in a baking pan or butter the bottom of it. Place the zucchini boats in it. Put 1 teaspoon butter in each boat. Sprinkle salt over each and bake for 15 minutes.
For the filling, combine the cheeses, parsley and dill in a medium bowl.
Remove the zucchini boats from oven and share the cheese mixture into each boat. Bake for abother 25-30 minutes or until their top gets slightly golden.
Not to waste the zucchini flesh that you scoop out, keep it in a freezer bag in the freezer to use later when making zucchini fritters.
- Serving Size: 1 zucchini boat
- Calories: 105
- Sugar: 0.8g
- Sodium: 757.8mg
- Fat: 9.8g
- Carbohydrates: 1.6g
- Protein: 3g
- Cholesterol: 32mg
Keywords: zucchini boats, stuffed zucchini
This post was originally published in 2009 and has been updated with new pictures and additional information.