Stuffed Zucchini Boats are a vibrant, wholesome dish that combines fresh flavors with satisfying textures. Tender zucchini halves cradle a savory filling of seasoned ground meat, melted cheese, and aromatic herbs. Each bite offers a delightful contrast of creamy, crunchy, and juicy elements, making it a feast for the senses. Perfect for busy weeknights, this recipe comes together in just 40 minutes, delivering a meal that’s both nourishing and indulgent.
These zucchini boats are a fantastic way to enjoy a low-carb, veggie-packed dinner without sacrificing flavor. The golden, bubbly cheese topping adds richness, while the zucchini stays tender yet firm. With a prep time of 20 minutes and a quick bake, it’s an effortless dish that feels special enough for guests. Warm, comforting, and bursting with flavor, it’s a recipe you’ll want to make again and again.
What You’ll Need for Stuffed Zucchini Boats?
- 2 large zucchini (or 3 medium), halved lengthwise
- 1 large egg, beaten
- 1 cup torn crusty bread, crumbled (substitute with panko breadcrumbs if preferred)
- ⅔ cup grated Parmesan cheese
- ½ garlic clove, minced
- ½ cup quartered cherry tomatoes
- 2 teaspoons lemon zest
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
- ¼ cup pine nuts (substitute with chopped walnuts or almonds)
- ¼ teaspoon sea salt, plus more for sprinkling
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- Pesto, for serving (store-bought or homemade)
How to Make Stuffed Zucchini Boats
- Preheat the oven to 475°F (246°C) and line a baking sheet with parchment paper.
- Prepare the zucchini: Use a small spoon to hollow out the flesh, leaving a little more than ¼-inch thickness around the edges. Place the zucchini halves cut side up on the baking sheet.
- Make the filling: Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should have about 1 cup of flesh. Chop any coarse pieces and transfer to a medium bowl.
- Combine the filling ingredients: Add the beaten egg, bread crumbs, Parmesan cheese, minced garlic, cherry tomatoes, lemon zest, thyme, pine nuts, and salt to the bowl. Mix until well combined, using your hands if necessary.
- Season the zucchini: Drizzle the hollowed-out zucchini halves with olive oil and sprinkle with salt and pepper.
- Fill the zucchini: Spoon the filling mixture evenly into the zucchini halves.
- Bake: Place in the oven and bake for 16 to 18 minutes, or until the filling is set and golden brown on top.
- Serve: Remove from the oven and serve warm with a side of pesto. Enjoy!
Creative Sauce and Topping Ideas
While pesto is a classic pairing, try drizzling your zucchini boats with a creamy garlic aioli or a zesty tahini sauce for a twist. For a fresh finish, top with a sprinkle of crumbled feta or a handful of microgreens. If you’re feeling adventurous, a dollop of spicy harissa can add a bold kick!
Perfect Pairings for Serving
These zucchini boats shine as a main dish or a hearty side. Pair them with a simple arugula salad dressed in lemon vinaigrette or a side of grilled chicken for a complete meal. They also pair beautifully with a glass of crisp white wine or a refreshing sparkling water with lemon.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes to maintain their crispiness. Avoid microwaving, as it can make the zucchini soggy.
Recipe Variations to Try
Swap out the filling for a Mediterranean-inspired mix with olives, feta, and sun-dried tomatoes. For a vegetarian twist, add cooked quinoa or lentils for extra protein. If you’re nut-free, substitute pine nuts with toasted sunflower seeds for a similar crunch.
Time-Saving Hacks
Prep the filling ahead of time and store it in the fridge for up to 24 hours. Use a melon baller to quickly hollow out the zucchini. If you’re short on time, skip the bread crumbs and use pre-grated Parmesan for a faster assembly.
Stuffed Zucchini Boats
Ingredients
- 2 large zucchini, or 3 medium, halved lengthwise
- 1 large egg, beaten
- 1 cup torn crusty bread, crumbled
- ⅔ cup grated Parmesan cheese
- ½ clove garlic, minced
- ½ cup quartered cherry tomatoes
- 2 teaspoons lemon zest
- 2 tablespoons fresh thyme leaves
- ¼ cup pine nuts
- ¼ teaspoon sea salt, plus more for sprinkling
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- Pesto, for serving
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side up on the baking sheet.
- Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Mix until combined, using your hands if necessary.
- Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and crisp on top.
- Serve with pesto.