Easy Zucchini Boats Recipe [Vegetarian]
User Reviews
4.3
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 boats
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Calories
157 kcal
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Course
Main Course
Easy Zucchini Boats Recipe [Vegetarian]
Description
This recipe uses fresh zucchini cut lengthwise and hollowed, leaving "boats" to be stuffed with a filling of chopped zucchini flesh, black pepper, salt, onions, garlic, tomato sauce, and grated cheese combined with dried herbs such as Herb de Provence or Italian seasoning. The filling balances moist vegetable bits with a tangy tomato base and rich cheese. Some cheese is reserved for topping the boats before baking.
After stuffing, the zucchini boats are drizzled with olive oil and baked at 350°F (180°C) for 20–25 minutes, allowing the filling to set and the cheese topping to develop a golden crust. The finished dish offers a tender yet structured texture from the baked zucchini, complemented by the soft and flavorful filling.
These zucchini boats can serve as a light main course or a side dish. Choosing smaller zucchinis improves texture and cooking consistency. The recipe also notes selecting vegetarian cheeses without animal rennet if making a vegan version and suggests using seasoning blends like Herb de Provence for a balanced flavor.
Ingredients
- 2 zucchini *see Notes
- ½ Teaspoon black pepper ground
- 1 Teaspoon salt
- 1 onion chopped
- 2 Pieces garlic chopped, cloves
- ½ Cup tomato sauce
- ½ Cup cheese grated *see Notes
- 1 Tablespoon dried herbs Herb de Provence or Italian seasoning, *see Notes, herb blend
- 2 Tablespoon olive oil
Instructions
- Wash your Zucchinis well. Then cut lengthwise into half.
- Spoon out the flesh and hollow out the zucchini so that you are left with the "boats".
- Preheat your oven to 350 Fahrenheit/180 Celsius.
- The soft center of the zucchini can be cut roughly smaller. Collect flesh in a mixing bowl.
- Add to the zucchini filling the black pepper, salt, chopped onion, garlic, tomato sauce, cheese (reserve a ⅓ of your cheese) and herb seasoning of your choice. Mix everything well.
- Stuff your zucchini boats with the prepared filling and sprinkle the ⅓ of reserved grated cheese, which you didn't mix into the filling, over the stuffed vegetable boats.
- Sprinkle some olive oil over the stuffed squash.
- Bake the Zucchini for about 20-25 minutes at 350 Fahrenheit/180 Celsius. Golden brown or until done.
Notes
- Select smaller zucchinis (about 10 inches/25 cm) for better cooking results and structure.
- Use vegetarian cheese such as grated Mozzarella or Emmentaler to keep the dish vegetarian-friendly, avoiding cheeses containing rennet.
- Herb de Provence, Italian seasoning, or oregano work well for seasoning; pizza seasoning is an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4boats
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 380g | |
| Calories | 157kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 839mg | 35% |
| Potassium | 411mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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