Vegetarian Stuffed Zucchini

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

Vegetarian Stuffed Zucchini

These vegetarian stuffed zucchini boats are a satisfying and flavorful dish made with tender zucchini, savory vegetables, and melted cheese. They work beautifully as a side dish, appetizer, or light main, and they are an easy way to turn simple ingredients into something special for weeknights or entertaining.

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, smile, and enjoy.

Notes

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.

Nutrition