Why You’ll Love This Recipe
Stuffed Zucchini Boats are the ultimate healthy meal, offering a perfect balance of fresh vegetables, protein, and delicious flavors. This recipe is versatile, so you can add your favorite ingredients to the filling. It’s easy to prepare and can be served as a light lunch, dinner, or even as part of a holiday spread. Not only are they nutritious, but they’re also customizable to suit any dietary preferences, making them a hit for everyone at the table.
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 garlic clove, 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven
Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper. - Prepare the Zucchini
Cut the zucchini in half lengthwise and use a small spoon to scoop out the flesh, leaving about a ¼-inch thickness around the edges. Place the hollowed zucchini halves cut side up on the prepared 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 zucchini flesh remaining. Chop any large pieces and transfer to a medium bowl. Add the beaten egg, crumbled bread, Parmesan cheese, minced garlic, quartered cherry tomatoes, lemon zest, thyme leaves, pine nuts, and salt. Mix well until everything is evenly combined. - Assemble the Boats
Drizzle the hollowed zucchini halves with olive oil, then sprinkle with sea salt and freshly ground black pepper. Spoon the prepared filling into each zucchini half. - Bake
Place the filled zucchini boats into the preheated oven and bake for 16 to 18 minutes, or until the filling is set and the top is golden brown and crisp. - Serve
Serve the stuffed zucchini boats warm with a side of pesto or your favorite dipping sauce.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 16 to 18 minutes
- Total Time: 35 to 37 minutes
Variations
- Ground Meat Filling: Add cooked ground turkey, beef, or chicken for a more hearty filling.
- Vegetarian Option: Use a plant-based cheese instead of Parmesan or omit the cheese altogether for a dairy-free version.
- Add More Veggies: Add chopped spinach, mushrooms, or bell peppers to the filling for added texture and nutrients.
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños for some heat.
Storage/Reheating
- Storage: Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the zucchini boats back in the oven at 350°F (175°C) for about 10-12 minutes, or until heated through. Alternatively, you can microwave them for a quicker option.
FAQs
Can I use other types of squash instead of zucchini?
Yes, you can substitute zucchini with yellow squash or any summer squash. However, keep in mind that the texture and cooking time may vary slightly.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator until you’re ready to assemble and bake the zucchini boats.
Is there a vegetarian substitute for Parmesan cheese?
Yes, you can use nutritional yeast for a cheesy flavor without the dairy. There are also various vegetarian cheese alternatives available that work well.
What can I serve with stuffed zucchini boats?
Stuffed zucchini boats pair beautifully with a fresh side salad, crusty bread, or a serving of quinoa or rice for a complete meal.
How do I store leftovers?
Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Can I add meat to the filling?
Yes, you can add cooked ground turkey, chicken, or beef to the filling for a heartier option.
Can I freeze stuffed zucchini boats?
While zucchini boats are best enjoyed fresh, you can freeze the filling separately and stuff the zucchini when you’re ready to bake.
Can I use a different type of cheese?
Yes, you can swap Parmesan with mozzarella, goat cheese, or a cheese of your choice. Experiment with different flavors to suit your taste.
How can I make the filling spicier?
Add some red pepper flakes, chopped jalapeños, or chili powder to the filling to give it a bit of heat.
Can I use a different kind of nuts in the filling?
Yes, you can substitute pine nuts with chopped walnuts, almonds, or cashews for a different flavor and texture.
Conclusion
Stuffed Zucchini Boats are an excellent way to enjoy a healthy, flavorful meal with fresh, wholesome ingredients. This versatile recipe is perfect for any occasion, from a light lunch to a satisfying dinner. With endless variations and easy preparation, these zucchini boats are a great addition to any menu. Try them today and enjoy a delicious, nutritious meal that’s both light and filling!
Stuffed Zucchini Boats Recipe for a Healthy Meal
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Total Time: 35-37 minutes
- Yield: 4 servings
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Stuffed Zucchini Boats are a healthy and flavorful dish filled with Parmesan, fresh herbs, tomatoes, and pine nuts. Perfect as a side dish or a main course, these boats are easy to prepare and offer a light, satisfying meal.
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 garlic clove, 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 your oven to 475°F (245°C) and line a baking sheet with parchment paper.
- Cut the zucchini in half lengthwise and use a small spoon to scoop out the flesh, leaving about a ¼-inch thickness around the edges. Place the hollowed zucchini halves cut side up on the prepared baking sheet.
- Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should have about 1 cup of zucchini flesh remaining. Chop any large pieces and transfer to a medium bowl. Add the beaten egg, crumbled bread, Parmesan cheese, minced garlic, quartered cherry tomatoes, lemon zest, thyme leaves, pine nuts, and salt. Mix well until everything is evenly combined.
- Drizzle the hollowed zucchini halves with olive oil, then sprinkle with sea salt and freshly ground black pepper. Spoon the prepared filling into each zucchini half.
- Place the filled zucchini boats into the preheated oven and bake for 16 to 18 minutes, or until the filling is set and the top is golden brown and crisp.
- Serve the stuffed zucchini boats warm with a side of pesto or your favorite dipping sauce.
Notes
For a heartier filling, add cooked ground turkey, beef, or chicken.
For a vegetarian version, swap the Parmesan cheese with plant-based cheese or omit the cheese altogether.
Add chopped vegetables like spinach, mushrooms, or bell peppers to the filling for added nutrition.
For a spicy kick, mix in some red pepper flakes or chopped jalapeños.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 boat
- Calories: 200
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
