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Savory Stuffed Zucchini Boats

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These savory stuffed zucchini boats feature a cheesy, herby filling that balances tender zucchini shells with a rich, melty cheese blend. Perfect for a quick, comforting meal that sneaks in veggies without feeling heavy.

Ingredients

Scale
  • 3 to 4 medium zucchinis, halved lengthwise and scooped out
  • 1/2 pound ground meat or plant-based alternative (ground turkey, beef, or vegan substitute)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese (about 100g)
  • 1/2 cup shredded mozzarella cheese (about 50g)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • Optional extras: red pepper flakes, chopped mushrooms, cooked quinoa

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry 3-4 medium zucchinis. Slice them lengthwise and carefully scoop out the center flesh with a spoon or melon baller, leaving about a 1/4-inch thick shell. Set the scooped flesh aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small diced onion and cook for 3-4 minutes until translucent. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
  4. Add 1/2 pound ground meat or substitute and cook until browned, about 6-8 minutes. Season with salt, pepper, and 1/2 teaspoon smoked paprika. Stir in the reserved zucchini flesh, chopping it finely as it cooks down for 3 more minutes.
  5. Transfer the cooked mixture to a bowl. Add 4 ounces softened cream cheese, 1 cup shredded sharp cheddar, 1/2 cup shredded mozzarella, and 2 tablespoons chopped fresh parsley. Mix until creamy and well combined. Adjust seasoning if needed.
  6. Place the zucchini halves in a baking dish and spoon the cheesy filling evenly into each shell, mounding it slightly.
  7. Drizzle a little olive oil over the boats and cover loosely with foil. Bake for 25 minutes. Remove the foil and bake another 10 minutes or until the cheese is bubbly and golden on top.
  8. Let the boats cool for 5 minutes before serving.

Notes

Salt zucchini halves lightly and let sit for 10 minutes before stuffing to draw out moisture and prevent sogginess. The recipe is forgiving if you skip pre-roasting the zucchini. Filling can be prepared a day ahead for better flavor. Avoid microwaving leftovers to maintain texture; reheat in oven instead.

Nutrition

Keywords: stuffed zucchini boats, cheesy zucchini boats, savory zucchini recipe, easy stuffed vegetables, weeknight dinner, healthy comfort food

Find it online: https://vexifood.com/savory-stuffed-zucchini-boats-recipe-easy-cheesy-loaded-filling-ideas/