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Cheesy Chipotle Zucchini Boats
5 from 9 votes

Cheesy Chipotle Zucchini Boats

These Cheesy Chipotle Zucchini Boats are easy to make and fun to eat! Soggy zucchini is a thing of the past! Baked to bubbly perfection, this tasty side dish is sure to win over even the pickiest of eaters.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 103 kcal
Course: Side Dish, Appetizer
Cuisine: American

Ingredients

  • 3 zucchini medium
  • 1 tsp extra virgin olive oil
  • ¼ cup onion diced or minced
  • ¼ cup zucchini filling taken from zucchini above
  • 1 garlic clove, smashed and minced
  • ½ cup panko breadcrumbs Italian-style is tasty too!, chipotle-seasoned
  • ½ TBSP parsley fresh
  • ⅛ tsp salt
  • 3-4 oz pepper jack cheese grated

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees F.
  2. Slice zucchini in half lengthwise and remove stem.
  3. Bring a medium-large pot of water to boil with enough water to cover your zucchini. [don't add them yet]
  4. Once water is boiling, add zucchini slices and boil for 2 minutes.
  5. Remove from heat and drain.
  6. Use a mellon baller, spoon, or knife to scoop the inside of the zucchini out [potato-skin style!] leaving maybe 1/4 inch or so to maintain shape.
  7. Place filling on a cutting board, chop/mince and measure out 1/4 cup to use later.
  8. Place zucchini slices face down on a few layers of paper towels to help drain any extra moisture [no mushy veggies here!] you may also salt them to help the process along if desired.
  9. In a skillet [or you can use the same pot as before!] bring olive oil to medium-high heat and add 1/4 cup onion and 1/4 cup zucchini filling.
  10. Saute until onion is tender and translucent, then add garlic, panko, parsley, salt, and a little more olive oil if mixture seems dry.
  11. Cook for just a few more minutes, remove from heat, and set aside.
  12. Place zucchini on a greased or non-stick lipped baking sheet or inside your favorite baking dish.
  13. Line with grated pepper jack cheese [a mexican blend of cheeses would work great too!] and then top with stuffing.
  14. Bake uncovered at 350 F for 15-20 minutes or until the panko is crispy and the zucchini is perfectly tender. Mine were perfect at 15, I like the zukes a little al dente so I can pick them up and eat them like a slice of pizza! I'm classy like that.
  15. Enjoy!

Notes

  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 103kcal (5%) Carbohydrates 8g (3%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 13mg (4%) Sodium 165mg (7%) Potassium 481mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 616IU (12%) Vitamin C 34mg (38%) Calcium 135mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 103

% Daily Value*

Calories 103kcal 5%
Carbohydrates 8g 3%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 165mg 7%
Potassium 481mg 10%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 616IU 12%
Vitamin C 34mg 38%
Calcium 135mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.