Are you looking for a delicious and easy-to-make recipe that’s perfect for any occasion? Look no further than zucchini boats! These tasty vessels are filled with a variety of ingredients, from classic comfort foods to international flavors. In this article, we’ll explore 20 mouthwatering zucchini boat recipes that are sure to satisfy your cravings.
From cheesy stuffed zucchini boats with ground turkey to Mediterranean zucchini boats with feta and olives, these recipes offer something for everyone. Whether you’re a vegetarian or a meat-lover, there’s a zucchini boat recipe on this list that’s just right for you.
In the following pages, we’ll dive into each of these recipes, exploring the ingredients, cooking methods, and presentation ideas that make them truly special. So grab your zucchinis and get ready to indulge in some serious culinary fun!
Cheesy Stuffed Zucchini Boats with Ground Turkey
A flavorful and healthy twist on traditional stuffed zucchini boats, this recipe combines ground turkey, cheese, and herbs for a delicious main dish. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion, minced garlic, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stuff each zucchini boat with the turkey mixture, followed by shredded cheddar cheese and grated Parmesan cheese.
6. Drizzle olive oil over the zucchinis and sprinkle with chopped parsley (if using).
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Mediterranean Zucchini Boats with Feta and Olives
Transform ordinary zucchinis into a flavorful and healthy dish, perfect for a quick dinner or lunch. This Mediterranean-inspired recipe combines the freshness of zucchini with the tanginess of feta cheese and the brininess of olives.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together feta cheese, olives, garlic, salt, and pepper.
4. Stuff each zucchini boat with the cheese-olive mixture.
5. Drizzle olive oil over the boats and sprinkle with chopped parsley (if using).
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is golden brown.
Cooking Time: 25-30 minutes
Spicy Mexican Zucchini Boats with Black Beans
These flavorful zucchini boats are filled with the bold flavors of Mexico, featuring spicy black beans, tangy lime juice, and crunchy cilantro. Perfect as a vegetarian main course or as a side dish.
Ingredients:
– 4 medium zucchinis
– 1 can black beans, drained and rinsed
– 1/2 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a pan, heat the olive oil over medium-high. Add the onion and cook until softened, about 3 minutes.
4. Add the black beans, jalapeño, cumin, salt, and pepper to the pan. Cook for an additional 2-3 minutes.
5. Stuff each zucchini boat with the bean mixture, dividing it evenly among the four boats.
6. Place the boats on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the zucchinis are tender.
Cooking Time: 20-25 minutes
Greek-Style Zucchini Boats with Lamb and Tzatziki
Transform summer zucchinis into flavorful boats filled with tender lamb, creamy tzatziki sauce, and a hint of Mediterranean magic.
Ingredients:
– 4 medium zucchinis
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1 egg, beaten
– Salt and pepper to taste
– 1/4 cup tzatziki sauce (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise, scoop out insides, leaving shells about 1/4 inch thick.
3. In a bowl, combine lamb, onion, garlic, breadcrumbs, egg, salt, and pepper. Mix well.
4. Stuff each zucchini boat with the lamb mixture, dividing it evenly among the four boats.
5. Place stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until lamb is cooked through and zucchinis are tender.
7. Serve warm with tzatziki sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Vegetarian Zucchini Boats with Quinoa and Chickpeas
This recipe combines the flavors of quinoa, chickpeas, and roasted zucchini to create a nutritious and delicious vegetarian dish. Perfect for a quick weeknight meal or a healthy lunch option.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1 can chickpeas (drained and rinsed)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (vegetarian)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together cooked quinoa, chickpeas, olive oil, chopped onion, and minced garlic.
4. Stuff each zucchini boat with the quinoa mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
7. Season with salt and pepper to taste. If using feta cheese, sprinkle it on top of each boat during the last 5 minutes of baking.
Cooking Time: 25-30 minutes
Buffalo Chicken Stuffed Zucchini Boats
Get ready to elevate your snack game with this creative take on traditional buffalo chicken. By stuffing zucchini boats with spicy chicken, cream cheese, and crunchy veggies, you’ll be enjoying a flavorful and nutritious treat in no time!
Ingredients:
– 4 medium zucchinis
– 1 pound cooked chicken breast, shredded
– 1/2 cup Frank’s RedHot sauce
– 8 ounces cream cheese, softened
– 1/2 cup chopped green onions
– 1/4 cup crumbled blue cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, mix together chicken, Frank’s RedHot sauce, and cream cheese until smooth.
4. Stuff each zucchini boat with the chicken mixture, followed by a sprinkle of green onions and blue cheese.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until tender.
6. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Pesto and Mozzarella Zucchini Boats
Transform zucchinis into a flavorful and refreshing summer dish by filling them with the creamy goodness of pesto and melted mozzarella. This recipe is perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup pesto
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a small bowl, mix together pesto and mozzarella cheese.
4. Stuff each zucchini boat with the pesto-mozzarella mixture, dividing it evenly among the four boats.
5. Top each boat with grated Parmesan cheese.
6. Season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the cheese is melted and the zucchinis are tender.
8. Garnish with fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Zucchini Boats with Italian Sausage and Marinara
This recipe combines the best of both worlds – tender zucchini boats filled with savory Italian sausage and topped with tangy marinara sauce. Perfect for a quick weeknight dinner or a weekend gathering, this dish is sure to please.
Ingredients:
– 4 medium zucchinis
– 1 pound Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice zucchinis in half lengthwise and scoop out the insides.
3. Cook Italian sausage in a skillet over medium-high heat, breaking up with spoon as it cooks, until browned.
4. Add chopped onion and garlic to skillet and cook until softened.
5. Stuff each zucchini boat with sausage mixture and top with marinara sauce.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 20-25 minutes or until zucchinis are tender.
Cooking Time: 20-25 minutes
Low-Carb Zucchini Boats with Cauliflower Rice
Transform zucchinis into a nutritious and flavorful boat filled with creamy cauliflower rice, perfect for a low-carb dinner. This recipe is quick, easy, and packed with nutrients.
Ingredients:
– 4 medium zucchinis
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese (low-carb)
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise, scoop out the insides, and place them on a baking sheet lined with parchment paper.
3. Pulse cauliflower in a food processor until it resembles rice.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until softened.
5. Add cauliflower “rice” to the skillet and cook for 2-3 minutes, stirring frequently.
6. Stuff each zucchini boat with the cauliflower mixture, then top with grated cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Zucchini Boats Stuffed with Crab and Cream Cheese
Transform summer zucchinis into a decadent seafood-inspired dish with this easy recipe. Flaky crab meat and creamy cheese fill hollowed-out zucchinis for a delightful twist on traditional stuffed vegetables.
Ingredients:
– 4 medium zucchinis
– 1/2 cup jumbo lump crab meat (fresh or canned)
– 8 oz cream cheese, softened
– 1 tablespoon lemon juice
– 1/2 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix crab meat, cream cheese, lemon juice, Worcestershire sauce, salt, and pepper until well combined.
4. Stuff each zucchini boat with the crab mixture, dividing it evenly among the four boats.
5. Place stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Thai Peanut Zucchini Boats with Tofu
This recipe combines the freshness of zucchini boats with the creamy richness of Thai peanut sauce and the tenderness of pan-seared tofu. It’s a perfect vegan dish for a quick and satisfying meal.
Ingredients:
– 4 medium zucchinis
– 1 block firm tofu, drained and cubed
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking oil or non-stick spray for greasing
Instructions:
1. Preheat oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
2. In a pan, heat some oil over medium-high heat. Add the tofu cubes and cook until golden brown, about 3-4 minutes per side.
3. In a blender or food processor, combine peanut butter, soy sauce, honey, and ginger. Blend until smooth.
4. Stuff each zucchini boat with cooked tofu and spoon the peanut sauce on top.
5. Bake for 15-20 minutes or until the zucchinis are tender.
Cooking Time: 20-25 minutes
Zucchini Boats with Spinach and Ricotta
Transform summer zucchinis into a creamy, savory delight with this easy recipe. Perfect for a light dinner or as a side dish, these boats are bursting with flavor.
Ingredients:
– 4 medium zucchinis
– 1 package frozen spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out centers to create “boats.”
3. In a bowl, combine spinach, ricotta cheese, Parmesan cheese, garlic, salt, and pepper.
4. Stuff each zucchini boat with the spinach-ricotta mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until zucchinis are tender and filling is lightly browned.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
BBQ Pulled Pork Zucchini Boats
Transform your summer dinner with this mouthwatering twist on classic pulled pork! This recipe combines tender zucchini boats with slow-cooked BBQ pulled pork, all in one delicious dish.
Ingredients:
– 2 medium zucchinis
– 1 pound pork shoulder
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced onions, chopped cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise, scoop out insides, and place on a baking sheet.
3. In a slow cooker, cook pork shoulder with BBQ sauce until tender, about 8 hours.
4. Shred the cooked pork and stir in olive oil.
5. Stuff each zucchini boat with shredded pork and top with desired toppings (if using).
6. Bake for an additional 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 2 hours 30 minutes
Zucchini Boats with Mushrooms and Gruyère
Transform zucchinis into a delicious boat-shaped dish filled with sautéed mushrooms, creamy Gruyère, and fresh herbs. This recipe is perfect for a quick weeknight dinner or as an impressive appetizer.
Ingredients:
– 4 medium zucchinis
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup Gruyère cheese, grated
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a skillet, sauté mushrooms, onion, and garlic until tender. Add butter and cook until melted.
4. Stuff each zucchini boat with the mushroom mixture and top with Gruyère cheese.
5. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until zucchinis are tender.
6. Garnish with chopped parsley and serve warm.
Cooking Time: 20-25 minutes
Zucchini Boats Stuffed with Ratatouille
Elevate your summer meals with this flavorful and healthy recipe, where tender zucchinis are hollowed out to make room for a rich ratatouille filling.
Ingredients:
– 4 medium zucchinis
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
4. Stir in crushed tomatoes, thyme, salt, and pepper. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
5. Stuff each zucchini boat with the ratatouille mixture and top with Parmesan cheese (if using).
6. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender.
Cooking Time: 40-50 minutes
Zucchini Boats with Shrimp and Garlic Butter
This recipe elevates a summer staple by pairing zucchinis with succulent shrimp, garlic butter, and fresh parsley. The result is a light, flavorful, and nutritious dish perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 4 medium zucchinis
– 1 pound large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a skillet, sauté the shrimp with garlic until pink and cooked through.
4. Stuff each zucchini boat with the shrimp mixture, dividing it evenly among the four boats.
5. Dot the tops of the zucchinis with butter and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the zucchinis are tender.
Cooking Time: 15-20 minutes
Zucchini Boats with Lentils and Tahini Drizzle
This refreshing summer dish combines the natural sweetness of zucchini with the earthy flavor of lentils and a creamy tahini drizzle. Perfect as a main course or side dish.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked green or brown lentils
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 tsp honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked lentils, garlic, salt, and pepper.
4. Stuff each zucchini boat with the lentil mixture and place on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and bake for 20-25 minutes or until tender.
6. Meanwhile, whisk together tahini, lemon juice, and honey in a small bowl.
7. Serve the zucchini boats topped with the tahini drizzle and enjoy!
Cooking Time: 20-25 minutes
Zucchini Boats with Bacon and Cheddar
These flavorful boats make a great side dish or light lunch. Simply hollow out zucchinis, fill them with a savory mixture of crispy bacon, melted cheddar cheese, and fresh herbs, and bake until golden brown.
Ingredients:
– 4 medium-sized zucchinis
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine crumbled bacon, shredded cheddar cheese, chopped parsley, garlic, salt, and pepper.
4. Stuff each zucchini boat with the bacon-cheddar mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the cheese is melted and the zucchinis are tender.
Cooking Time: 25-30 minutes
Zucchini Boats with Sun-Dried Tomatoes and Goat Cheese
Transform zucchinis into a flavorful and healthy boat shape, filled with the richness of sun-dried tomatoes and creamy goat cheese. This recipe is perfect for a quick and satisfying dinner or as an impressive appetizer.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup crumbled goat cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of the flesh.
3. In a bowl, mix together sun-dried tomatoes, garlic, and goat cheese.
4. Stuff each zucchini boat with the tomato-cheese mixture, dividing it evenly among the four boats.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Place the zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Zucchini Boats with Curry-Spiced Chickpeas
Transform zucchinis into flavorful boats filled with aromatic chickpeas, perfect for a quick and satisfying meal. This recipe combines the natural sweetness of zucchini with the warm spices of Indian cuisine.
Ingredients:
– 4 medium zucchinis
– 1 can chickpeas (14 oz)
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a pan, heat olive oil over medium heat. Add onion, garlic, cumin, curry powder, salt, and pepper. Cook until onion is translucent.
4. Add chickpeas to the pan and stir to combine with the spice mixture. Cook for 2-3 minutes.
5. Stuff each zucchini boat with the chickpea mixture and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the zucchinis are tender.
Cooking Time: 20-25 minutes
Summary
Get ready to delight your taste buds with these 20 scrumptious zucchini boat recipes, perfect for any occasion. From savory and spicy to creamy and cheesy, this diverse collection has something for everyone. Try stuffing zucchinis with ground turkey, lamb, or crab for a hearty meal, or go vegetarian with quinoa and chickpeas. If you’re in the mood for something different, opt for Thai peanut or Mediterranean flavors. Whatever your craving, these recipes are sure to impress and satisfy your hunger.
