Enjoy all the flavors of summer with my recipe for Baked Stuffed Zucchini Boats. Fresh zucchini are split and filled with a mix of onion, tomato, breadcrumbs, and Parmesan cheese, then baked until tender.
This is one of my favorite ways to enjoy fresh zucchini. I look forward to it every summer when the markets and grocery stores are full of good, fresh zucchini.
Stuffing the shells with a simple mix of sautéed onion, tomato, breadcrumbs, and Parmesan turns plain zucchini into a delicious side dish or a light meal on its own. It’s also a great way to use up all that extra zucchini if you’re growing your own and end up with more than you know what to do with. Or you could always make some of my baked zucchini chips.
These Baked Stuffed Zucchini Boats come together quickly, with most of the work happening on the stovetop before the zucchini ever sees the oven. That’s a real advantage in the middle of summer, when nobody wants to run the oven any longer than necessary.
Recipe Snapshot: Baked Stuffed Zucchini Boats
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 servings
Cuisine: American
Cooking Method: Stovetop/Oven
Primary Ingredients: Zucchini, green onions, Roma tomatoes, bread crumbs, parmesan cheese
Skill Level: Easy
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Ingredient List
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- Zucchini – Choose zucchini that are about 7 to 8 inches in length. Larger zucchini may have tougher seeds.
- Butter and Olive Oil – I always use a little oil in the pan with butter. Butter gives great flavor, and the oil helps to keep the butter from burning.
- Green Onions – I like the flavor of green onions in this recipe. Substitute another type if you prefer.
- Roma Tomatoes – You can, of course, use any type of tomatoes that you like or have on hand. It’s just that I find Romas are the most consistent and readily available year-round.
- Bread Crumbs – Use the readily available dry breadcrumbs from your grocery store, or make your own by blitzing a couple of pieces of day-old bread in a food processor.
- Parmesan Cheese – No need for expensive, real Parmesan in this recipe. The boxed stuff will do just fine.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
What Makes This Recipe Special
Cooking the filling on the stovetop first and softening the zucchini shells in the microwave gets you the same result as pre-baking the shells in the oven, but in much less time. That means less time running a hot oven in the middle of summer, when zucchini is at its best.
The filling itself is simple: sautéed onion, fresh tomato, breadcrumbs, and Parmesan cheese, all stirred together before adding to the shells. Cooking the filling on the stovetop before stuffing also cooks out some of the liquid, which helps prevent soggy zucchini boats. A few minutes in the oven finishes the zucchini and melts the cheese on top to golden brown.
How to Make Baked Stuffed Zucchini Boats
STEP 1. Preheat the oven to 350. Prepare a small baking dish with oil, butter, or cooking spray.
STEP 2. Wash the zucchini well and cut each one in half lengthwise. Microwave the halves for 2 to 3 minutes. This softens them just enough to make scooping out the interior easy.
STEP 3. Remove the zucchini from the microwave and let it cool briefly before handling.
STEP 4. Score around the inside of each half about ¼ inch in from the edge with a sharp knife. Use a spoon to scoop out the flesh, leaving a sturdy shell. Set the zucchini flesh and the shells aside.
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STEP 5. Melt the butter and olive oil together in a skillet over medium-high heat. Add the green onions and cook for 2 to 3 minutes, until they’ve softened slightly.
STEP 6. Add the reserved zucchini, diced tomato, salt, pepper, bread crumbs, and Parmesan cheese to the skillet.
STEP 6 (cont’d.) Stir well to combine, then remove the pan from the heat.
Pro Tip
Cooking the filling on the stovetop first does double duty. It cooks out some of the moisture from the zucchini and tomato, so the zucchini boats don’t turn out soggy, and it means less finishing time in the oven since the filling is already cooked through.
STEP 7. Fill the zucchini shells with the mixture, place them in the prepared baking dish, and top with a little more Parmesan. Drizzle with additional olive oil.
STEP 8. Bake at 350°F for about 20 minutes, until the zucchini is tender and the top is golden brown.
Pro Tip
In my experience, 350°F is just enough heat to finish cooking the zucchini and melt the cheese on top. Since the filling was already cooked on the stovetop and the shells were softened in the microwave, there’s no need for a hotter oven or longer cooking time.
Recipe Tips
- Choose a snug baking dish. Use a dish just large enough to hold the zucchini halves in a single layer with the sides touching. They’ll support each other and stay upright while baking.
- Finish under the broiler for more color. If the top isn’t as golden as you’d like after baking, place the dish under the broiler for a minute or two. Watch it closely since it can go from golden to burnt quickly.
How to Serve
Baked Stuffed Zucchini Boats work well either as a side dish or a light meal on their own. As a side, they pair nicely with a simple protein, especially on nights when you don’t want anything heavy. My Simple Seasoned Grilled Fish is a good choice, or try them alongside these chicken thighs for something off the grill.
If you’re serving the boats as the main event, round out the plate with a nice hearty bread and a simple green salad. Two or three boats per person is usually a satisfying portion.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for a quick warm-up, or pop them in a 350°F oven for about 10 minutes if you want the top to re-crisp a little.
I don’t recommend freezing the assembled boats. Zucchini has a lot of water in it, and it turns soft and mushy once it’s frozen and thawed. If you want to get ahead on prep, you can make the filling by itself and freeze it for up to 2 months, then thaw it and stuff fresh zucchini shells when you’re ready to bake.
Questions and Answers: Baked Stuffed Zucchini Boats
- Can I use other cheeses to make zucchini boats?
Of course, you can try any other cheese that melts fairly well. Mozzarella cheese, Cheddar cheese, Colby, Swiss, and Fontina cheeses are all great possibilities. - Can I make stuffed zucchini ahead of time?
Stuffed zucchini is easily reheated in the oven or microwave, so yes, you can make it ahead of time. - Can I make gluten-free baked stuffed zucchini?
Swap out the traditional breadcrumbs for either crushed gluten-free crackers or purchased gluten-free breadcrumbs. - Can I add meat or protein to the stuffing for zucchini boats?
Yes. Many stuffed zucchini recipes do include protein in the filling. Ground meats such as Italian sausage, ground beef, or ground turkey are good choices as well as diced, cooked bacon. - How do I know when the zucchini is fully cooked?
It’s done if it feels tender when pierced with a sharp knife, the stuffing is heated through, and the top is beautifully browned.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Baked Stuffed Zucchini
Ingredients
- 2 medium zucchini
- 1 tablespoon butter
- 1 tablespoon olive oil plus more for drizzling
- 2 green onions chopped
- 2 Roma tomatoes
- salt and black pepper
- ½ cup bread crumbs
- ½ cup Parmesan cheese plus more for topping
Instructions
- Preheat the oven to 350. Prepare a small baking dish with oil, butter, or cooking spray.
- Wash the zucchini well and cut it in half lengthwise. Microwave for 2-3 minutes. (This softens it slightly and makes it easier to remove the interior.)
- Remove from the microwave and cool briefly.
- Score ¼” in from the edge with a sharp knife. Using a spoon, scoop out the zucchini flesh with a spoon. Reserve the removed zucchini and zucchini shells for later.
- Melt butter and olive oil in a large skillet over medium-high heat. Add the green onions and cook for 2-3 minutes or until slightly softened.
- To the skillet with the sauteed onions, add the reserved zucchini, diced tomato, salt, pepper, bread crumbs, and Parmesan cheese. Stir well to combine. Remove the pan from the heat.
- Fill the reserved zucchini shells with the mixture. Place in the prepared baking pan and sprinkle more parmesan cheese on top. Drizzle with additional olive oil.
- Bake at 350 for approximately 20 minutes or until tender.
Notes
- Microwaving the zucchini halves softens them quickly without heating the oven for as long.
- Use a baking dish just large enough to hold the zucchini halves snugly so they support each other while baking.
- For more color on top, finish under the broiler for a minute or two, watching closely so it doesn’t burn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven.
- Don’t freeze the assembled boats. The zucchini turns soft and mushy from freezing.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Great! I haven’t made this for several years, but with my home grown zucchini I now have I tried it again. It’s a great recipe and very light – no meat. Thank you.
I love zucchini. We call them courgettes in England. I love this recipe too, seems like a great, sneaky way of getting my 6 year old to eat some veg!
I could eat these, by themselves, for dinner! Yum.
I found you through Kay via Twitter. This sounds delish! What a wonderful way to use up zucchini:)
Thanks for stopping by! Isn’t Kay the best and her web site is extraordinary! Hope you’ll visit again.
Zucchini, with Eggplant, is one of my favourite vegetables and the stuffed version is always delicious. I just came back from Turkey where you can find stuffed vegetables everywhere and it’s a pure pleasure!
Yes, stuffed veggies are always a treat. Stuffed tomatoes, stuffed peppers, you name it and I like it!
Yum!! I love stuffed zucchini!! Plus, stuffing it with more veggies is really tasty!!
I really like this recipe. Zucchini is one of my favorite veges. Thanks for sharing!