Stuffed Zucchini Boat Recipe

Learn how to stuff zucchinis with a flavorful mixture of corn, garlic, and spices, and bake them to perfection for a tasty and satisfying dish. This stuffed zucchini boat recipe is one of my favorites.

A delicious and healthy meal that’s perfect for any occasion. 

Looking for more zucchini recipes? Try my summer zucchini sticks or this corn and zucchini summer skillet.

Why you’ll love this stuffed zucchini boat recipe 

• Healthy: Zucchini is a low-calorie and nutrient-dense vegetable that is packed with vitamins and minerals. By using zucchini as a boat for your recipe, you can add more vegetables to your diet in a delicious and creative way.

• Versatile: Zucchini boats can be filled with a variety of ingredients. You can customize the recipe to your liking and experiment with different flavors and textures.

• Easy to make: Zucchini boats are simple to make and require minimal prep time. They can be cooked in the oven or on the grill, and can be served as a main dish or a side dish.

• Family-friendly: Zucchini boats are a great way to get kids and picky eaters to eat more vegetables. They are fun to assemble and can be topped with their favorite toppings.

• Budget-friendly: Zucchini is an affordable and widely available vegetable that can be found at most grocery stores. By using zucchini as the main ingredient, you can make a healthy and tasty meal without breaking the bank.

Ingredients and substitution notes

• Zucchinis: Use fresh zucchinis that are firm and free from any soft spots or blemishes. If you don’t have zucchinis, you can use other vegetables like eggplant, bell peppers, or even portobello mushrooms as a boat.
• Corn: You can use fresh or frozen corn for this recipe. If you don’t have corn, you can substitute it with other vegetables like chopped tomatoes, diced bell peppers, or sliced mushrooms.
• Garlic gloves: Fresh garlic adds flavor and aroma to the recipe.
• Dried dill: Dried dill adds a savory and herbaceous flavor to the recipe. If you don’t have dried dill, you can substitute it with other dried herbs like basil.
• Red chili pepper: Red chili pepper adds heat and spice to the recipe. If you don’t like spicy food, you can omit the chili pepper or use a milder pepper like jalapeño.
• Olive oil: Use extra-virgin olive oil for a healthier and flavorful option. If you don’t have olive oil, you can use other cooking oils like avocado or vegetable oil.

Stuffed Zucchini Boat Recipe variations and add-ins

• Vegan Cheese: Sprinkle shredded cheese on top of the zucchini boats before baking for a cheesy and indulgent twist. You can also try my favorite vegan parmesan topping recipe.

• Grains: Cook quinoa and add it to the filling for a more substantial meal.

• Beans: Add cooked beans like black beans to the filling for added fiber and protein.

• Herbs: Use fresh herbs like basil, dill, parsley, or cilantro to add brightness and freshness to the filling.

• Sauce: Drizzle a creamy or tangy sauce like vegan ranch dressing, vegan mayo, or creamy Italian dressing over the zucchini boats before serving for extra flavor

Top tips

• If you are short of time, dice the zucchini, add to a pan, add remaining ingredients, except parmesan topping, and cook over medium heat for 2-3 minutes.  Be sure not to overcook.

• Choose the right zucchini: Look for firm and straight zucchinis that are free from any soft spots or blemishes. Avoid zucchinis that are too large or too small, as they may not be ideal for making boats.

• Scoop out the flesh evenly: Use a spoon to scoop out the flesh of the zucchini evenly, leaving a sturdy shell to hold the filling. Be careful not to scoop out too much flesh, as the boat may become too flimsy and break apart during cooking.

• Season well: Zucchini boats can be bland if not seasoned properly. Be sure to season the filling with salt and other spices or herbs to enhance the flavor. You can also add vegan cheese or nutritional yeast for a cheesy and savory flavor.

Make ahead of instructions and storage

Make-ahead instructions: If you want to make the zucchini boats ahead of time, you can prepare the filling and the zucchini halves separately and store them in the fridge until you’re ready to assemble and bake them. 

Storage tips: If you have leftover zucchini boats, you can store them in an airtight container in the fridge for up to 2-3 days. To reheat, place the zucchini boats on a baking sheet and bake in a 350°F (180°C) oven for 10-15 minutes until heated through. 

Stuffed Zucchini Boat Serving suggestions 

Serve this alongside my vegan turkey or roasted butternut stuffed pasta shells. It makes a beautiful lunch option as a partner to a pretty and bright salad like my vegan Caesar salad!

FAQs

Can I use other vegetables in place of zucchini for this recipe?

Yes, you can definitely customize the recipe to your liking by using other vegetables in place of zucchini. 

Some great options include eggplant, bell peppers, or portobello mushrooms. Just make sure to adjust the cooking time as needed, as different vegetables will require different cooking times.

How do I prevent the zucchini boats from becoming too watery?

Zucchini contains a lot of water, which can make the filling and the zucchini boats themselves become watery when baked. To prevent this, you can try salting the zucchini boats before filling them. To do this, sprinkle the zucchini halves with salt and let them sit for 10-15 minutes.

This will draw out some of the excess water. After 15 minutes, pat the zucchini dry with paper towels before filling and baking them.

Wrapping it up 

Zucchini boats are a delicious and versatile meal option that can be enjoyed any time of year.

Whether you’re looking for a healthy vegetarian dish, a creative way to use up fresh zucchini from your garden, or just something new to try for dinner tonight, this recipe is sure to satisfy

Print

Click Here to Visit My YouTube Channel