Description
These Savory Stuffed Zucchini Boats are filled with a flavorful mixture of vegetables, cheese, and herbs, making a delicious and healthy meal that’s perfect for any occasion.
Ingredients
Scale
- 4 medium zucchinis, halved lengthwise and scooped out
- 1/2 cup diced bell peppers (red, yellow, or green)
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup cooked quinoa or cooked rice (optional)
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Preheat oven: Preheat to 375°F (190°C).
- Prepare zucchini: Halve zucchinis lengthwise and scoop out the centers, leaving about 1/4-inch thick shells. Set aside the scooped flesh.
- Cook filling: Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened. Add diced bell peppers, tomatoes, and zucchini flesh; cook 5 minutes until tender.
- Season & combine: Stir in Italian seasoning, salt, and pepper. Remove from heat and mix in cooked quinoa or rice if using.
- Stuff zucchini: Fill zucchini shells with the vegetable mixture. Sprinkle mozzarella and Parmesan cheese on top.
- Bake: Bake for 20–25 minutes until zucchini is tender and cheese is melted and golden.
- Garnish & serve: Garnish with fresh herbs and serve warm.
Notes
Feel free to customize the filling with your favorite veggies or add cooked ground meat for extra protein. These boats are great for meal prep and reheat well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Vegetarian
- Method: Baking, Sauté
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: savory stuffed zucchini boats, vegetarian stuffed zucchini, healthy dinner, vegetable boats