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baked zucchini boats cheesy zucchini boats easy zucchini recipe healthy stuffed zucchini how to make zucchini boats stuffed zucchini boats summer side dish vegetarian side dishes vegetarian zucchini recipe zucchini with cheese

Cheesy Stuffed Zucchini Boats (Easy & Delicious)

A Light, Cheesy Side Dish That Steals the Show. Looking for a wholesome, veggie-packed dish that’s both satisfying and easy to make? These Stuffed Zucchini Boats are a perfect light side or vegetarian main. Tender zucchini halves are filled with a savory mix of bread crumbs, cheddar cheese, onion, and herbs, then baked until golden and bubbly. Whether you're serving them as part of a summer cookout or a healthy weeknight dinner, these cheesy zucchini boats are a crowd-pleaser that even picky eaters will love.

Why You'll Love This Recipe

Easy to prepare with minimal ingredients
Vegetarian-friendly and perfect for Meatless Monday
A great way to use up garden zucchini
Customizable with your favorite cheeses or add-ins
Light yet filling and packed with flavor

Stuffed Zucchini Boats Recipe

Name: Stuffed Zucchini Boats Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1½ lb Zucchini (halved lengthwise); 1½ cups Dry Bread Crumbs; 2 oz Cheddar Cheese (shredded); ¼ cup Onion (minced); 2 tbsp Fresh Parsley (chopped); 1¼ tsp Salt; 2 Eggs (beaten); ¼ cup Parmesan Cheese (grated, divided); 2 tbsp Butter (diced)

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

267

These baked zucchini boats are filled with a cheesy, herby stuffing that’s simple yet incredibly flavorful. Made with fresh zucchini, cheddar and Parmesan cheeses, onions, and crispy breadcrumbs, this recipe is both comforting and light. It’s the ideal dish for using up an abundance of summer zucchini and makes a satisfying vegetarian option for lunch, dinner, or potlucks.

Author:

Guiseppe

Ingredients

1½ lb Zucchini (halved lengthwise)
1½ cups Dry Bread Crumbs
2 oz Cheddar Cheese (shredded)
¼ cup Onion (minced)
2 tbsp Fresh Parsley (chopped)
1¼ tsp Salt
2 Eggs (beaten)
¼ cup Parmesan Cheese (grated, divided)
2 tbsp Butter (diced)

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Directions

Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil.
Add the halved zucchini to the boiling water and cook until just tender, about 15 minutes. Drain well and let cool slightly.
Scoop out the flesh from each zucchini half to form a “boat.” Finely chop the zucchini flesh and place it in a bowl.
To the bowl with the chopped zucchini, add:
Bread crumbs
Cheddar cheese
Minced onion
Parsley
Salt
Beaten eggs
Most of the Parmesan cheese (save a little for topping)
Mix everything together until well combined.
Fill each zucchini boat with the stuffing mixture. Dot the tops with diced butter and sprinkle with the remaining Parmesan.
Place on a baking sheet and bake for 30 minutes, or until golden and heated through.

Recipe Note

Serving Suggestions

Serve as a light vegetarian main with a green salad or quinoa
Pair with grilled chicken or fish as a hearty side
Great for summer barbecues, brunches, or potlucks
Add a dollop of sour cream or drizzle of hot sauce for extra flavor

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven for 10–15 minutes or microwave on medium for 1–2 minutes until heated through.
Freezing Not Recommended — The texture of zucchini may become watery upon thawing.

Chef Tips

Use small to medium zucchinis for the best texture and presentation.
Swap in mozzarella or feta for a different cheese twist.
Add chopped mushrooms, sun-dried tomatoes, or cooked sausage to the stuffing for extra flavor.
Don't overcook the zucchini in the boiling step—they should be just tender, not mushy.

Nutrition

Serving Size: 1 serving
per serving: Calories; 267

Amount/Serving % Daily Value

Carbs: 27 grams; 10%
Protein: 11 grams; 22%
Fat: 13 grams; 17%

Kitchen Niche | Foothills, Alberta, Canada | 1-888-839-0551

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Stuffed Zucchini Boats Recipe

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