I can’t wait to tell you about these stuffed zucchini boats! I recently made them, and wow, they’re now my go-to dish for summer dinners. There’s something so satisfying about stuffing fresh zucchini with a flavorful, zesty filling and baking it until golden brown.
The mix of soft zucchini, crunchy breadcrumbs, and melted cheese is truly irresistible. Plus, it’s simple to whip up, making my evenings less hectic while delivering a dish that feels both light and nourishing. Whether you’re a veggie-lover or just looking to use up some zucchini, this recipe is bound to become one of your favorites, too.
Why You’ll Love This Recipe?
Stuffed zucchini boats are loaded with reasons to love them! 🌟
For starters, they’re incredibly easy to prepare. Spend just 20 minutes chopping and stuffing the zucchini, and the oven takes care of the rest. Simple, right? Another reason is how versatile they are. You can swap ingredients to suit dietary needs, like making them gluten-free or vegan. Lastly, the fresh flavor is a winner. Seasonal veggies, herbs, and a hint of lemon really elevate the dish.
A Few More Reasons:
- It’s a great way to make use of an abundance of zucchini.
- The flavors are light, bright, and perfect for summer.
- You can customize the filling to match your taste.
Cooking Time
Here’s how long this recipe takes in total:
- Prep Time: 20 minutes
- Cooking Time: 18 minutes
- Total Time: 38 minutes
Ingredients
Here’s everything you’ll need to make stuffed zucchini boats:
- Zucchini
- Egg
- Breadcrumbs
- Parmesan cheese
- Garlic
- Cherry tomatoes
- Lemon zest
- Thyme leaves
- Pine nuts
- Salt and pepper
- Olive oil
- Optional pesto (for serving)
Variations
Stuffed zucchini boats are perfect for customizing. Want to make them dairy-free? Swap Parmesan cheese for vegan cheese or nutritional yeast. Need gluten-free options? Use gluten-free breadcrumbs. You can also add extra flavors like sautéed mushrooms, bell peppers, or jalapeños for a kick.
Equipment You Need:
- Baking Sheet: To hold the zucchini while baking.
- Parchment Paper: For easy cleanup and non-stick baking.
- Spoon: To hollow out the zucchini.
- Strainer: To remove excess moisture from zucchini flesh.
- Mixing Bowl: For combining the stuffing ingredients.
How to Make Stuffed Zucchini Boats?
Making these zucchini boats is as fun as eating them! 🍋🍅
Step 1. Prepare the Zucchini
Start by preheating your oven to 475°F. Slice your zucchini lengthwise and use a spoon to scoop out the center, leaving a border around the edges. This will create your “boats.” Save the scooped-out zucchini flesh for the filling.
Step 2. Make the Filling
Chop the zucchini flesh into small pieces, then strain it to remove excess water. Combine it in a mixing bowl with breadcrumbs, Parmesan cheese, cherry tomatoes, garlic, thyme, lemon zest, pine nuts, and a beaten egg. Add salt and pepper to taste, then give everything a good mix until it’s well combined.
Step 3. Assemble the Boats 🚤
Lay the hollowed-out zucchini on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Carefully spoon the filling into each zucchini half, packing it in gently.
Step 4. Bake and Serve
Pop the stuffed zucchini into the preheated oven and bake for 16-18 minutes. The zucchini should soften, and the filling will turn golden brown. 🧀 Once ready, take them out and consider drizzling pesto or marinara sauce on top for an extra burst of flavor.
Tips for Making the Recipe
- Remove moisture: Squeeze the zucchini flesh thoroughly before adding it to the filling to prevent a watery result.
- Don’t over-scoop: Leave at least a 1/4-inch border in the zucchini for structure.
- Use fresh herbs: Fresh thyme or basil makes a huge difference in flavor.
How to Serve Stuffed Zucchini Boats?
These stuffed zucchini boats shine as the main course or a side dish. For a meal, serve them alongside a fresh salad, like a tangy broccoli slaw, or a cool gazpacho. Add a dollop of pesto on top for vibrant flavor, or pair them with crusty bread for a heartier feast.
Want to impress dinner guests? Garnish them with a sprinkle of fresh parsley or extra pine nuts for a polished touch.
Nutritional Information
Every serving of stuffed zucchini boats is not only delicious but also packed with nutrients! Here’s a quick breakdown for you:
- Calories: 180
- Protein: 7g
- Carbohydrates: 12g
- Fat: 10g
Make Ahead and Storage
These zucchini boats are great for prepping ahead. On busy days, I love preparing the filling and scooping out the zucchini in advance. You can refrigerate both separately for up to one day. When you’re ready to cook, just assemble and bake.
Leftovers? No problem! Store the cooked zucchini boats in an airtight container in the fridge for up to three days. Reheat in the microwave or a low-temperature oven for the best results. 🚪 They also freeze well for up to a month, making them ideal for meal planning.