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
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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
Zucchini are very abundant in my parent's garden. I will have to book mark this to try! Thanks!
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.
Made this for lunch, it's soo delicious and summery!! Goes so well with tomatoes and other veggies!
That looks awesome--I'm going to have to try it!!
The Duo Dishes says
Nice, nice, nice. You've really dressed up that zucchini there. It looks delish!
farida aka feride says
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.
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.
Cathy - wheresmydamnanswer says
I love to find new ways to cook a favorite!! This really looks great
Lauren B says
That's looks so delicious! A beautiful low carb alternative to potato skins. Thanks for posting it on Tastespotting!
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!
I love zucchini, my favorite is just steamed and topped with melted cheese. This looks really easy to make.
Very interesting...different from the usual ways to eat zucchinis.
Natasha - 5 Star Foodie says
I love this cheesy zucchini recipe! Yum!
How nice you grow your own vegetables... I'm sure you'll love this when you try.
Tangled Noodle says
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!