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–+ servings
Stuffed Zucchini Boats

Discover the joy of Stuffed Zucchini Boats versatile enough for any diet and perfect for using up garden zucchini creatively and deliciously.
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Prep Time 15 minutes
Cook Time 25 minutes
Pre-baking Time 10 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis
  • 2 tablespoons olive oil
  • to taste salt
  • 1.5 cups filling of your choice
  • 1 cup marinara sauce
  • 1 cup shredded cheese
  • to taste herbs and spices
  • to garnish optional toppings e.g., panko breadcrumbs, sour cream, salsa

Equipment

  • Baking sheet
  • Sharp knife
  • Spoon or melon baller
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Wash the zucchinis and pat them dry.
  3. Cut the zucchinis in half lengthwise and scoop out the flesh, leaving about a quarter inch of walls.
  4. Brush the insides of the zucchini boats with olive oil and sprinkle with salt.
  5. Pre-bake the zucchini boats cut-side up for about 10 minutes to reduce moisture.
  6. Prepare your filling by cooking the protein and mixing it with vegetables, grains, and seasonings.
  7. Stuff the pre-baked zucchini boats with your filling, leaving a bit of space at the top.
  8. Top with cheese or breadcrumbs as desired.
  9. Cover with foil and bake for 15 minutes, then uncover and bake for an additional 10 minutes until golden and bubbly.
  10. Let rest for 5 minutes before serving.

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Feel free to experiment with various fillings, such as vegetarian options or different proteins. Zucchini boats can be prepped a few hours in advance and stored in the refrigerator until ready to bake. They can also be frozen before baking. Make sure to thaw before cooking. To prevent sogginess, ensure that pre-baked zucchini boats are well drained, and avoid adding excess liquid to the filling.
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