Stuffed Zucchini Boats Recipe

Stuffed zucchini boats recipe is one of those dishes that feels like a mini celebration every time you make it. Seriously, who knew a humble zucchini could wear such a fancy outfit? If you’ve been scrolling for something fresh, tasty, and a little bit fun to cook, you might want to stick around.

Why You Should Try This Stuffed Zucchini Boats Recipe

Ever felt like zucchini was just a sidekick in your meals? This recipe flips the script. Stuffed zucchini boats turn this veggie into the star of the plate. Plus, they’re a sneaky way to get more veggies in without anyone complaining. I’ve found that even the pickiest eaters tend to fall for these, probably because they look like little edible boats ready to sail into flavor town. Also, they’re pretty forgiving if you want to swap ingredients or sneak in leftovers.

Variations I’ve Tried And Loved

I’ve played around with fillings more times than I can count. Here are some combos that worked like a charm:

• Classic Italian: Ground beef, marinara sauce, mozzarella, and a sprinkle of parmesan.
• Mediterranean Style: Quinoa, feta cheese, olives, sun-dried tomatoes, and fresh herbs.
• Vegetarian: Mushrooms, bell peppers, onions, and a bit of cheddar.
• Spicy Kick: Chorizo, black beans, corn, and pepper jack cheese.

Each version brings a new twist, but the basics stay the same: hollow out the zucchini, fill it up, and bake until everything’s bubbly and golden.

Adaly Kandice

Stuffed Zucchini Boats

Delicious and healthy Stuffed Zucchini Boats filled with a savory mixture of vegetables, cheese, and herbs.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Calories: 280

Ingredients

  

• 4 medium zucchinis
• 1 cup chopped tomatoes
• 1/2 cup chopped bell pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• to taste salt and pepper

Instructions

 

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the center flesh to create ‘boats’.
3. Chop the scooped zucchini flesh and mix with tomatoes, bell pepper, onion, garlic, olive oil, dried oregano, salt, and pepper.
4. Fill zucchini boats with the vegetable mixture and top with crumbled feta cheese.
5. Place stuffed zucchinis on a baking sheet and bake for 25 to 30 minutes until tender and cheese is slightly golden.
6. Remove from oven and allow to cool slightly before serving.

Notes

You can add cooked quinoa or ground meat to the filling for a more substantial meal. Serve with a side salad or bread for a complete lunch.

My Tips for Stuffed Zucchini Boats Recipe

• Don’t overstuff the boats or they might get messy while baking.
• Scoop out the zucchini flesh gently to keep the boat sturdy.
• If you want extra flavor, toss the zucchini shells with a little garlic powder and olive oil before filling.
• Use a mix of cheeses for a richer taste.
• For a lighter version, skip the cheese or use a low-fat option.

Leftovers

Got leftovers? No problem. Store them in an airtight container in the fridge for up to three days. When reheating, cover with foil and warm in the oven to keep the zucchini from drying out. Microwaving works too but watch out for sogginess.

Common Mistakes to Avoid

• Don’t bake the zucchini boats too long or they’ll turn into mush.
• Avoid watery fillings by draining excess liquid from cooked veggies.
• Make sure the zucchini is firm before you start; limp zucchinis won’t hold up well.
• Don’t skip seasoning the filling properly; bland boats are no fun.

Nutrition Infos

• Calories: 280 kcal
• Carbohydrates: 15 g
• Protein: 20 g
• Fat: 12 g
• Fiber: 4 g
• Sugar: 6 g

There you have it a recipe that’s easy, tasty, and pretty darn satisfying. Next time zucchini is staring at you from the fridge, you know what to do!