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Stuffed Zucchini Boats

Stuffed Zucchini Boats are a light and wholesome dinner made with hollowed-out zucchini filled with a savory mixture of vegetables, grains, and cheese. Baked until tender and golden, they’re a healthy and satisfying vegetarian option that’s easy to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 4 medium zucchini
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 1 cup cooked quinoa or rice
  • 1 cup diced tomatoes canned or fresh
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese divided
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Cut zucchini in half lengthwise and scoop out the center with a spoon, leaving a 1/4-inch shell. Reserve some of the flesh, chop it, and set aside.
  3. Heat olive oil in a skillet over medium heat. Add onion, garlic, bell pepper, and chopped zucchini flesh. Cook 5 minutes until softened.
  4. Stir in quinoa, diced tomatoes, oregano, salt, and black pepper. Cook another 2–3 minutes until combined.
  5. Spoon the filling into zucchini halves. Place them in the baking dish.
  6. Top with mozzarella and Parmesan cheese.
  7. Bake for 25–30 minutes until zucchini is tender and cheese is melted and golden.
  8. Garnish with parsley and serve warm.

Nutrition Facts (per serving)

Calories: 280kcalCarbohydrates: 22gProtein: 12gFat: 15g

Notes

You can make these zucchini boats ahead of time and bake just before serving.
For a vegan version, use dairy-free cheese.
Add beans or lentils to the filling for extra protein.

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