Stuffed Zucchini Boats

I first discovered stuffed zucchini boats during a summer visit to my Italian grandmother's kitchen. She had an enormous garden overflowing with zucchini, and she taught me this simple yet elegant way to transform them into something special. The recipe itself is beautifully straightforward - you hollow out the zucchini, creating perfect little boats, then fill them with a mixture of creamy ricotta, sharp parmesan, and fresh herbs. What I love most about this dish is how it celebrates the natural sweetness of zucchini while adding layers of rich, savory flavors. The cheese mixture becomes gloriously golden and bubbly in the oven, creating these gorgeous caramelized spots that are absolutely irresistible. Each bite offers the perfect balance of textures - the tender zucchini flesh, the creamy filling, and that slightly crispy top. It's a recipe that feels both rustic and refined, humble yet impressive.

Why I love this recipe

This recipe holds a special place in my heart because it represents everything I love about cooking - taking simple, fresh ingredients and transforming them into something extraordinary. There's something deeply satisfying about the process of carefully hollowing out each zucchini, creating these perfect little vessels ready to be filled with goodness. What makes me love this recipe even more is its incredible versatility. You can customize the filling with whatever herbs you have on hand, add different cheeses, or even incorporate leftover vegetables. It's also a fantastic way to get vegetables into picky eaters - the cheese makes everything more appealing! The fact that it's naturally gluten-free and relatively low in calories makes it a guilt-free indulgence. But beyond all the practical reasons, I love how this dish brings people together. There's something communal about sharing these beautiful, golden boats around the dinner table, everyone admiring how gorgeous they look before diving in.

What You Need From Your Kitchen

• Zucchini: Cut in half lengthwise and hollow out to create boats
• Ricotta cheese: Mix with other ingredients for creamy filling
• Mozzarella cheese: Shred and use for filling and topping
• Parmesan cheese: Grate fresh for best flavor and mix into filling
• Garlic: Mince finely and incorporate into cheese mixture
• Fresh parsley: Chop and use for filling and garnish

Let's Make These Together

Prepare the zucchini boats

Start by preheating your oven to 400°F. Carefully cut each zucchini in half lengthwise, then use a spoon or melon baller to scoop out the flesh, leaving about 1/4 inch of flesh attached to create sturdy boats.

Make the cheese filling

Chop the scooped zucchini flesh and combine it with ricotta cheese, half of the mozzarella, parmesan, minced garlic, chopped parsley, beaten egg, salt, and pepper in a mixing bowl.

Stuff and top the boats

Place the hollowed zucchini boats in a baking dish and generously fill each one with the cheese mixture. Sprinkle the remaining mozzarella cheese on top for that golden, bubbly finish.

Bake to perfection

Bake for 20-25 minutes until the zucchini is tender and the cheese topping is golden brown and bubbly. Let cool for 5 minutes before serving and garnish with fresh parsley.

pin it

Switch Things Up

I still remember the first time I made these zucchini boats - I was looking for a way to use up the abundance of zucchini from my garden. What started as a simple experiment turned into one of my most requested recipes. The smell of melted cheese and herbs wafting through the kitchen had my whole family gathered around, eagerly waiting to try them. Now, whenever I have guests over, these boats are always on the menu. There's something so satisfying about scooping out that tender zucchini flesh and creating these little edible vessels. My kids love helping me stuff them, and it's become our fun weekend cooking project. The best part is watching everyone's faces light up when they take that first bite - the creamy, cheesy filling contrasting perfectly with the slightly crisp zucchini exterior.

Perfect Pairings

These stuffed zucchini boats pair beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a complete meal, serve them alongside grilled chicken or fish, or enjoy them with a fresh garden salad dressed with lemon vinaigrette. They also complement roasted tomatoes, garlic bread, or a simple pasta dish. For a heartier meal, pair them with quinoa pilaf or wild rice.

pin it

Frequently Asked Questions

→ Can I make these ahead of time?

Yes, you can prepare the stuffed zucchini boats up to 24 hours in advance. Just cover and refrigerate, then bake when ready to serve.

→ What if my zucchini are too small?

If your zucchini are small, you can still make boats but reduce the filling amount accordingly. You might need to adjust the baking time slightly.

→ Can I freeze stuffed zucchini boats?

Yes, you can freeze them before or after baking. If freezing before baking, thaw completely first. If freezing after baking, reheat in the oven at 350°F.

→ What other cheeses can I use?

You can substitute ricotta with cottage cheese, or try adding feta, goat cheese, or cream cheese for different flavor profiles.

→ How do I prevent watery zucchini boats?

Salt the hollowed zucchini boats and let them sit for 15 minutes before stuffing to draw out excess moisture, then pat dry with paper towels.

Conclusion

These stuffed zucchini boats are the perfect combination of healthy and indulgent. They make an excellent main dish for vegetarians or a fantastic side for any meal. The creamy cheese filling paired with the tender zucchini creates a satisfying dish that's both nutritious and delicious. They're also great for meal prep and can be customized with your favorite herbs and seasonings.