Vegetarian Stuffed Zucchini

Square photo of two halves of a zucchini on a white plate

Vegetarian Stuffed Zucchini

These zucchini boats are loaded with flavorful vegetables and cheese, making them the perfect side dish or appetizer.

Course Vegetable

Cuisine Vegetarian

Keyword baked zucchini boats, vegetable stuffed zucchini, zucchini boats

Prep Time 15

Cook Time 45

Total Time 1

Servings halves

Calories 225kcal

Author Elaine Benoit

Equipment

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 zucchini
4 slices gouda
Sprinkle basil and oregano on each stuffed zucchini. Bake for 30 - 35 minutes.
sprinkles of basil and oregano
Serve
Enjoy

Notes

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.

Nutrition