Vegetarian Stuffed Zucchini Boats
These vegetarian stuffed zucchini boats are loaded with flavorful vegetables and cheese, making them the perfect side dish or appetizer. Not only are they full of flavor and texture, but they’re also a great way to get creative with your cooking.
As I’ve said before, probably more times than I should, I used to be vegetarian. And even though I’m no longer strictly vegetarian, I still make many dishes I used to eat way back then.
Both hubby and I adore this stuffed vegetable recipe. The taste of these zucchini boats is simply outstanding. The combination of onion, garlic, herbs, zucchini meat, and cheese makes for a flavorful dish that will impress your family or guests. Just wait and see.
Even children love this recipe.
Ingredients or substitutes you’ll need for this recipe
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Tips
- You can easily convert this stuffed zucchini recipe from vegetarian to vegan, either by using vegan shredded cheddar or by omitting the cheese altogether. I have made this dish dairy-free and it’s just as tasty.
- This recipe lends itself to tasty variations; for example, by substituting summer squash for the zucchini.
- You can add or substitute a variety of vegetables, such as minced red bell pepper and/or corn kernels. But don’t add too many: simpler is better.
- You can store these zucchini boats in an airtight container for up to a week in the refrigerator. I’ve never stored them in the freezer, but I expect they would freeze well.
- I used dried herbs, but you can use chopped fresh herbs, if you have them.
- You’ll need two knives: a chef’s knife or one that is big to cut the zucchini in half and then a smaller knife to cut into the flesh of the zucchini close to the edges of the vegetable.
- Look at your zucchini and lay it on a table. Try to cut it in half so it lies flat and doesn’t rock like a seesaw.
How to make vegetarian stuffed zucchini
Pre-step
Get out a large skillet, a sharp knife, and a jelly roll pan or baking sheet.
Line the jelly roll pan with aluminum foil and set aside.
Step one
Gather the ingredients – olive oil, zucchini, onion, garlic, oregano, basil, smoked Gouda, parmesan cheese, salt, and pepper.
Step two
Take your large knife and cut the zucchini in half so the two halves lie flat.
Step three
Take a smaller knife, like a paring knife or something a little bit bigger, and cut at an angle down the side of the zucchini but leave around 1/8th inch between the zucchini flesh and the skin.
Step four
Take a kitchen teaspoon and scrape down the remaining flesh that remained in the zucchini. You want to leave a small layer of flesh in the zucchini shells, so don’t scrap too much out. (A)
Step five
Chop the zucchini flesh into smallish pieces. (B)
Step six
Peel and dice an onion. Heat the large skillet on medium heat and as it heats up, peel the garlic cloves and mince them.
Step seven
Once the pan heats up, add 1 – 2 tablespoons of olive oil, and once that comes to a shimmer, add the diced onion. Sauté for 7 minutes.
Step eight
Meanwhile, as the onion is cooking, cut the smoked Gouda into small cubes until it measures out to half a cup.
Step nine
Add the minced garlic and zucchini flesh and cook for 3 minutes. (C)
Step ten
Add the cubed Gouda cheese, parmesan cheese, herbs, salt, and ground pepper. (D)
Step eleven
Stand there and stir the cheese with the zucchini mixture until it melts. It takes about 3 minutes. (E)
Step twelve
Preheat the oven to 350 degrees Fahrenheit.
Step thirteen
Take a teaspoon, scoop the stuffing, and place it in the zucchini boats. Slice thin pieces of Gouda cheese and lay as many pieces as you like on top of the stuffing. (F)
Sprinkle a little dried basil and oregano on the cheese.
Bake for 30 – 35 minutes until the stuffing is bubbling and the cheese has melted to a nice golden brown.
Yum. Perfect. The zucchini has a slight crispiness to it and the stuffing is soft and delicious.
Time to serve it.
I need to get it on a plate.
Oh, yeah! Now to take a bite.
I hope you enjoyed this vegetarian stuffed zucchini recipe.
Other delicious side dishes
And as always, may all your dishes be delish!
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Vegetarian Stuffed Zucchini
Ingredients
- 3 zucchini (medium to large)
- 2 tablespoons olive oil
- 1 onion (medium, diced)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon ground pepper
- 1/2 cup smoked gouda cubed
- 1/4 cup parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 slices gouda (for top or as much as you want)
- sprinkles of basil and oregano (sprinkle on before baking)
Instructions
- Wash and slice the zucchini length-wise with a sharp knife. Make sure the zucchini lies flat and doesn't rock like a seesaw.3 zucchini
- With a sharp paring knife, cut out the meat of the zucchini, leaving a small border and a small layer of flesh. Take a kitchen teaspoon or tablespoon and scrape out any extra zucchini flesh, but don't scrape too close to the edges or make it so you can see the inside of the skin. You need the flesh for the skin to stay together.
- Cut the zucchini flesh into smallish pieces. Also, take the time to dice the onion.1 onion
- Mince garlic.2 cloves garlic
- Heat sauté pan on medium heat. Once the pan heats up, add olive oil and once that comes to a slight shimmer, add the diced onion.2 tablespoons olive oil
- Sauté for 7 minutes. Add the zucchini flesh and sauté for 3 minutes. Stirring constantly.
- Cut the gouda into small cubes as the vegetables cook. Add the cubed gouda, parmesan cheese, salt, pepper, and herbs to the pan of onions and garlic. Stand there and stir as the cheese melts. It usually takes 3 minutes.1/2 teaspoon salt, 1/8 teaspoon ground pepper, 1/2 cup smoked gouda, 1/4 cup parmesan cheese, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano
- Preheat oven to 350 degrees F
- Lay the zucchini shells on the foil-lined pan. Scoop spoonfuls of the vegetable /cheese mixture into the zucchini, distributing it evenly.
- Place sliced gouda on top of stuffed zucchini4 slices gouda
- Sprinkle basil and oregano on each stuffed zucchini. Bake for 30 – 35 minutes.sprinkles of basil and oregano
- Serve
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- You can easily convert this stuffed zucchini recipe from vegetarian to vegan, either by using vegan shredded cheddar or by omitting the cheese altogether. I have made this dish dairy-free and it’s just as tasty.
- This recipe lends itself to tasty variations; for example, by substituting summer squash for the zucchini.
- You can add or substitute a variety of vegetables, such as minced red bell pepper and/or corn kernels. But don’t add too many: simpler is better.
- You can store these zucchini boats in an airtight container for up to a week in the refrigerator. I’ve never stored them in the freezer, but I expect they would freeze well.
- I used dried herbs, but you can use chopped fresh herbs, if you have them.
- You’ll need two knives: a chef’s knife or one that is big to cut the zucchini in half and then a smaller knife to cut into the flesh of the zucchini close to the edges of the vegetable.
- Look at your zucchini and lay it on a table. Try to cut it in half so it lies flat and doesn’t rock like a seesaw.
