Stuffed Cheese Zucchini Boats (Print Version)

Tender zucchini stuffed with cheeses, herbs, and breadcrumbs, then baked until bubbling and golden brown.

# Components:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Cheeses

04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup ricotta cheese

→ Filling Components

07 - 1/2 cup fresh breadcrumbs
08 - 2 tablespoons olive oil
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

→ Topping

13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh breadcrumbs

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
02 - Slice the zucchini in half lengthwise. Use a spoon to carefully scoop out the center flesh, leaving approximately a 1/4-inch border to form boats. Reserve the scooped-out flesh and finely chop it.
03 - Place the prepared zucchini halves cut side up in the baking dish.
04 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until softened. Incorporate the chopped zucchini flesh and cook for an additional 3–4 minutes, stirring, until excess moisture has evaporated. Remove from heat and allow to cool slightly.
05 - In a large mixing bowl, combine the shredded mozzarella, 1/2 cup grated Parmesan, ricotta cheese, 1/2 cup fresh breadcrumbs, chopped parsley, dried Italian herbs, salt, and black pepper. Add the cooked onion-zucchini mixture and blend until thoroughly combined.
06 - Spoon the cheese filling evenly into the zucchini boats, applying gentle pressure to pack it in.
07 - In a small bowl, combine the topping Parmesan cheese and 2 tablespoons fresh breadcrumbs. Sprinkle this mixture evenly over the filled zucchini boats. Drizzle with the remaining 1 tablespoon of olive oil.
08 - Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the topping is golden brown.
09 - Allow the stuffed zucchini to cool slightly before serving. Garnish with additional fresh parsley, if desired.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients you likely have on hand
  • Ready from scratch in under an hour
  • Perfect for meal prep and reheats beautifully
  • Flexible filling options to suit your mood or fridge
02 -
  • High in protein and fiber for lasting energy
  • Easy to make gluten-free by swapping in gluten-free breadcrumbs
  • Reheats beautifully for lunches or leftovers
03 -
  • Roast the hollowed-out zucchini shells for a few minutes before filling to keep them extra firm
  • Never skip letting the filling mix cool before stuffing or the cheese texture changes
  • Always add the topping just before baking for maximum crunch

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