This stuffed zucchini boats recipe is da bomb!! It’s great as either a side dish or as your main meal! That’s how satisfying they are! And the best part is they are stuffed with gouda cheese!
What can I say about this recipe? Lots! That’s what!
Gouda stuffed zucchini boats, a perfect side dish for any meal or if you’re vegetarian, a great main meal. They are so tasty and easy to make! They also look cool on your plate.
I’ve serve them and peeps say, “mmmmm”. I’m like, “I know, right?”
Peeps also think by the look of them that they are harder to make than they really are. That’s what I love about them. Easy peasy!
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How to make gouda stuffed zucchini boats
I start out with 4 medium sized zucchini. I wash them and slice them in half length-wise. Next comes the fun part. The ‘coring’ of these green beauties!
I’ve always just used a knife to take the flesh out of them. Christopher keeps telling me to try using a melon baller but for some reason, I’m resisting. Maybe some day I’ll try but I always feel like I’m going to go overboard with that melon baller and cut so close to the skin, they will be see through and we don’t want that. Oh no, that wouldn’t do! It certainly wouldn’t.
How to core out the zucchini
So I take my trusty paring knife and run it down the side of the white part of the meat leaving a little border. It’s probably a little less than 1/8 of an inch. See photo below.
As you can see in the photo, I first draw a border all around the edges of the zucchini with that knife. Then I dig a little deeper and pull up the meat away from the sides. I’m careful not to penetrate the skin. If it does happen, don’t stress you should still be fine, unless you went crazy with the knife.
A minute break to talk about hands
Let’s talk about hands for a few minutes. Did you know that it’s more rare to have a longer index finger than ring finger? I have a markedly longer index finger. I think that means I can point more efficiently than peeps with shorter index fingers. Just kidding.
See photos below.
This is Christopher’s hand: Notice the longer ring finger. This is the type of hand that is in the majority.
Now for mine: Notice the index finger. This type of hand is more rare.
Which type of hand do you have? Leave me a comment to let me know.
Back to the recipe
Once I take the meat out of the zucchini, I run my paring knife around trying to get as much meat as possible without making the shell too thin. It’s also nice to have some zucchini left in the halves. Gives you something to chew. And I’ll all about the chewing. And the swallowing. And the licking of my lips.
Here’s a photo of it all out!
I then take the meat and dice it up.
I also take this time to chop onions and garlic.
I have to tell you something funny. When I was walking to the dining room, where I take the photos, I had the below orange cutting board in my hand and Christopher said something about the garlic and I said, “yes, I have it.” Meaning that it was ready to shoot and not that it was in my hands. He took one look at the chopped up zucchini meat and thought it was the garlic. He said, “Good lord” or something to that effect, thinking all that meat was garlic. Can you imagine putting that much garlic in a recipe? I had a good chuckle about that. I told him what it really was and he looked relieved. 🙂
I love garlic, but even that amount would be too much for me.
I pre-heat the oven at this juncture to 350 degrees Fahrenheit.
Next, I take a sauté pan and heat it on medium. I put in 2 – 3 tablespoons of olive oil, add the chopped zucchini, garlic and onion, and sauté for 10 minutes.
While it is sautéing, I take the time to measure out some parmesan cheese and chop up some gouda cheese. Any semi sharp cheese will do. Christopher likes feta and while it is delicious, I used gouda in this rendition of the recipe.
This next photo is after 10 minutes of sautéing the onions.
Time to add some salt and the chopped cheeses. I let it sauté for another 3 minutes.
I grab my trusty jelly roll pan and revel that it is time to stuff the zucchini. I put a few spoonfuls on each half and make sure it is distributed evenly between all the pieces. I then cut some slices of gouda and place them on top of the stuffed zucchini, as depicted in the photo below.
Time to sprinkle some basil and parsley on the zucchini halves. I cover the pan loosely with aluminum foil and pop it in the oven.
Bake for 30 minutes. If you like the cheese to be browned, you can broil it for a few minutes. But I like it soft. 🙂 Ah, fresh out of the oven.
All that is left is to plate it, serve it with some meat or rice or eat it all by itself.
I hope you liked this stuffed zucchini boats recipe. Feel free to pin any photo! And comment if you would like to chat with me!
And as always, may all your dishes be delish!
Gouda Stuffed Zucchini
- 4 zucchini medium
- 1 - 2 onions medium
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt or to taste
- 1/4 cup parmesan cheese
- 1/4 cup gouda cubed
- 4 slices gouda for top or as much as you want
- Sprinkles of dried basil and parsley
- Wash and slice the zucchini length-wise
- Cut out the meat of the zucchini, leaving a small border and a small layer of meat
- Chop onions
- Mince garlic
- Heat sauté pan on medium
- Add 2 - 3 tablespoons of oil to pan
- Add onion and garlic
- Sauté for 10 minutes
- Cut the gouda in small cubes
- Measure out parmesan cheese
- Add cheeses to pan of onions and garlic
- Add salt
- Sauté for 3 minutes
- Preheat oven to 350 degrees F
- Scoop spoonfuls in the zucchini, distributing evenly
- Place sliced gouda on top of stuffed zucchini
- Sprinkle basil and parsley on each stuffed zucchini
- Cover with foil
- Bake for 30 minutes
- Take out of oven
- Remove foil