Cheese Stuffed Zucchini Boats

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

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


  • 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.

Serve warm.


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.


Keywords: zucchini boats, stuffed zucchini