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Home » Vegetarian » Cheese Stuffed Zucchini Boats

Published: Aug 17, 2018 by Zerrin & Yusuf

Cheese Stuffed Zucchini Boats

Jump to Recipe·Print Recipe

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.

Cheese stuffed zucchini boats served with a hot chili sauce on a white plate

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.

Zucchini boats stuffed with a cheese filling served on a white plate with a chili sauce and a spoon on the side

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

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    Zucchini Tomato Casserole (Vegan)
  • Imambayildi topped with tomato sauce and herbs served in a white oval dish.
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    Cheese Stuffed Peppers

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Print

📖 Recipe

Cheese Stuffed Zucchini Boats

Cheese stuffed zucchini boats served with a hot chili sauce on a white plate
Print Recipe

Zucchini boats stuffed with a cheese and herbs filling and baked in oven.

  • Author: Zerrin & Yusuf
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Vegetarian
  • Method: Baking
  • Cuisine: Turkish

Ingredients

Scale
  • 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

Instructions

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.

Serve warm.

Notes

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.

Nutrition

  • 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

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« Moist Chocolate Chip Zucchini Bread
Yogurt Chocolate Zucchini Bread [Video] »

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. HoneyB says

    May 04, 2009 at 5:51 pm

    Zucchini are very abundant in my parent's garden. I will have to book mark this to try! Thanks!

    Reply
  2. Zerrin says

    March 22, 2009 at 8:35 am

    Elif - Happy you like it. It becomes one of my favorites. Having tomatoes with it is a great idea. Thank you for sharing the result and your feelings here.

    Reply
  3. Elif says

    March 22, 2009 at 8:24 am

    Made this for lunch, it's soo delicious and summery!! Goes so well with tomatoes and other veggies!

    Reply
  4. Michele says

    March 03, 2009 at 10:20 am

    That looks awesome--I'm going to have to try it!!

    *smiles*
    Michele

    Reply
  5. The Duo Dishes says

    March 02, 2009 at 9:04 am

    Nice, nice, nice. You've really dressed up that zucchini there. It looks delish!

    Reply
  6. farida aka feride says

    February 23, 2009 at 8:11 pm

    Zerrin, your zucchini story was a very interesting read:) So nice of that elderly lady to share her recipe with you.And thank you for sharing it with us. I loved it and I am saving it. Thank you for linking to me, too. So nice of you.

    Reply
  7. Zerrin says

    February 23, 2009 at 11:33 am

    Natasha, July, Mely and Cathy - thank you for your comment.

    rowena - As you said, they are real fountains of information and it was so enjoyable for me to talk to one of these fountains.

    Lauren B - Glad you like it. and thank you for stopping by.

    Reply
  8. Cathy - wheresmydamnanswer says

    February 23, 2009 at 7:42 am

    I love to find new ways to cook a favorite!! This really looks great

    Reply
  9. Lauren B says

    February 23, 2009 at 11:12 am

    That's looks so delicious! A beautiful low carb alternative to potato skins. Thanks for posting it on Tastespotting!

    Reply
  10. rowena says

    February 23, 2009 at 12:54 am

    I imagined your conversation with the old lady and loved every minute reading about it. That's what I like about open markets -- the opportunity to learn new tips/tricks on cooking veggies! The vendors (or little old ladies) are always a fountain of information. Thanks!

    Reply
  11. mely says

    February 22, 2009 at 11:02 am

    I love zucchini, my favorite is just steamed and topped with melted cheese. This looks really easy to make.

    Thanks!

    Reply
  12. Julie says

    February 21, 2009 at 6:54 pm

    Very interesting...different from the usual ways to eat zucchinis.

    Reply
  13. Natasha - 5 Star Foodie says

    February 21, 2009 at 3:59 pm

    I love this cheesy zucchini recipe! Yum!

    Reply
  14. Zerrin says

    February 21, 2009 at 12:57 pm

    How nice you grow your own vegetables... I'm sure you'll love this when you try.

    Reply
  15. Tangled Noodle says

    February 21, 2009 at 12:50 pm

    I will have to keep this in mind when we start our garden in the spring. Last year, we had so much zucchini but I was running out of recipes to use them!

    Reply
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Zerrin & Yusuf

Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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