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.
We love making vegetarian dishes with zucchini when it's in season. Besides these zucchini boats, a few more light zucchini recipes we make often are: Mediterranean zucchini stew, vegetarian zucchini tomato casserole and Turkish mucver with feta.
Looking for a light, healthy yet tasty summer meal? This recipe for stuffed zucchini boats is for you! Zucchini halves are 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 another cheesy zucchini recipe, then go check out our recipe for cheesy zucchini casserole.
How to Make
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 ½ 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
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.
If you love zucchini recipes, you should see our Low Calorie Zucchini Casserole and Moist Chocolate Chip Zucchini Bread. Also check out these great recipes from fellow bloggers: Greek Zucchini Pie, Low Carb Zucchini Tortillas.
More Vegetarian Recipes
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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
- ½ cup feta, crumbled
- ¼ 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