Vegetarian Stuffed Zucchini Boats
These vegetarian stuffed zucchini boats are packed with savory vegetables and melty cheese, making them both satisfying and flavorful. Perfect as a side dish or appetizer, they offer great texture and plenty of room for creativity, turning simple zucchini into something truly special.
I’ve mentioned it more than once, but I used to be vegetarian, and even though I’m not anymore, many of those meals are still favorites in our kitchen. This stuffed zucchini recipe is one of them.
Both Christopher and I absolutely love these zucchini boats. They’re packed with flavor from onions, garlic, herbs, tender zucchini, and melty cheese, creating a dish that feels both comforting and impressive. It’s the kind of recipe that surprises people with just how good it is.
Even better, it’s a hit with kids, which is always a win.
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Ingredients or substitutes you’ll need for this recipe
Helpful
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.
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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
- Squash souffle
- German spinach
- Buttery carrots
- Herb zucchini
- Asparagus & shallots
- Air fryer twice baked potatoes
- German peas
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
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, smile, and enjoy.
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Helpful tips
-
- This recipe is easy to make vegan. Use a vegan shredded cheddar or simply leave out the cheese. I’ve made it dairy-free, and it’s still delicious.
- Zucchini can be swapped with summer squash for a fun seasonal variation.
- Feel free to add or substitute vegetables, such as minced red bell pepper or corn kernels, but don’t overdo it. Simpler really is better here.
- Store leftover zucchini boats in an airtight container in the refrigerator for up to a week. I haven’t frozen them, but they should freeze well.
- I used dried herbs, but chopped fresh herbs work beautifully if you have them on hand.
- Two knives make prep easier: a larger knife to halve the zucchini and a smaller knife to cut around the flesh near the edges carefully.
- When cutting the zucchini in half, aim for a flat surface so the boats sit steady and don’t rock on the baking dish.
This zucchini recipe looks delicious! I was going to say it looks delish but thought that would be too obvious! Can’t wait to make this for my daughter in law, who is a vegetarian.
Margie,
Yay! I’m sure she’ll love it. It’s so good. I’ve tried it with a few different cheeses but I always go back to the gouda! Thanks for visiting my site 🙂 And commenting!
xo,
Elaine
We Loved it! I used a packaged 4 cheese Italian mixture.I’m making it again for Thanksgiving if I don’t eat it all before. Have a happy Thanksgiving!♡♡
Margie,
I’m so glad you loved it. Have a great Thanksgiving!
xo,
Elaine
So yummy! I added about a tablespoon of cream cheese into the filling mixture for some extra creaminess! I also added breadcrumbs to the top before baking. Will make again!
Those are great additions, Julia. Thank you so much for your comment.
Droolin’……this looks delicious!! Whoops I think Margie already said that, but I have to agree.
I look forward to trying it. I wonder how it goes with turkey.
YAY! I’m sure delish! Hee Hee! I love it with anything. Chris and I eat it with everything. Even by itself. 🙂
ox,
Elaine
The recipe is awesome. I can’t wait to try it, either. Happy to give this recipe a 5 star rating. BTWm enjoyed your hands. lol My grandma believed in looking at what she called the lifeline in hands. According to her interpretation, a hand like yours means you are going to live to be very old. She lived to be in her 90’s and died when she rolled off a new “feather tick” mattress by accident.
Mary,
Thanks so much! I hope you enjoy it when you make it!!
That’s so interesting about your grandma and her looking at lifelines on hands. I admit that I look at peoples fingers when I meet them. I don’t find many hands that have my long pointer, but when I do, I feel like I’ve met a kindred spirit. 🙂
Take care,
And see you in twitterland!
Elaine
I gave this recipe to my sister since she is a vegetarian and she really enjoyed it. Thought you would like to know!
Just in time for zucchini season. Great as an appetizer. Makes the perfect side dish too.
Thanks so much, Gloria!
Such and great and easy recipe. I made these zucchini boats as a side for a potluck and everyone loved them.
Thanks so much, Sean! I’m glad you all enjoyed them.
We loved these zucchini boats! They were perfect with roast chicken. I will make this recipe again.
Yay, Colleen. Thanks so much for letting me know that you enjoyed them!!
These turned out delicious! I used fresh basil and oregano from my garden and tripled the amount. Fantastic and healthy- love the combo of flavors.
That’s wonderful, Isabelle! I’m so happy you enjoyed it. Thanks for letting me know.
This was delicious and a great meal for my daughter who is trying out being a vegetarian. Since we don’t love smoky flavors, we used regular cubed gouda and it was incredible.
That’s awesome, Kristina. I’m happy to hear that you both enjoyed it.
I was looking for a vegetarian recipe for stuffed zucchini, and I’m so glad I found your recipe. The stuffed zucchini came out perfectly!
Yay! I’m glad to hear that, Dennis! Thanks so much for letting me know.
I am absolutely in love with this Gouda Stuffed Zucchini recipe! The combination of the creamy and smoky Gouda cheese with the tender zucchini creates a mouthwatering flavor explosion. It’s a satisfying and flavorful dish that’s perfect for a light meal or side dish. A true winner!
Wow! What a great review, Dani! Thanks so much for coming back to the website to let me know you enjoyed it.
My kind of recipe! I love zucchini and cheese, so I’m in heaven. I did mine with Mozzarella and Parmigiano because I didn’t have Gouda in my fridge. Delicious!
I’m so glad to hear that, Enri! I appreciate your comment.
These were so tasty! I Love a good vegetarian side and these zucchini boats are gonna be perfect for the summer with fresh zucchini while its in peak season!
Thanks so much, Veronika! I love these boats! We eat them all summer long.
I made this as an appetizer this weekend and everyone loved it. Great recipe.
Thanks so much, Dee! I’m glad you enjoyed it.
This was a pretty presentation as well as delicious. The recipe explains the process well, adding some of the cheese into the mix before layering in zucchini.
I subbed mozz and Parmesan for Gouda. Added Tijqn to one of the zucchini .
Thanks so much, Julie! I love the substitutions and happy you made the recipe your own.
Thank you. what I was looking for!
I’m happy to hear that, Janet. Thank you.
Can you prepare these halves a day before and cook the following day?
Yes, Cheryl, you can. If there is any moisture, blot it dry before baking.