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Home Ā» Recipes Ā» Vegetable Recipes

May 26, 2015 · 4 Comments

Stuffed Zucchini Boats

Vegetable Recipes· Vegetarian Recipes

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Stuffed Zucchini Boats filled with fresh, seasonal vegetables, Pecorino Romano cheese and Italian breadcrumbs are delicious and make the perfect side dish. You can also add some cooked ground beef, chicken or turkey for a complete meal!
Stuffed Zucchini Boats

Stuffed Zucchini Boats filled with fresh, seasonal vegetables, Pecorino Romano cheese and Italian breadcrumbs are delicious and make the perfect side dish.

You can also add some cooked ground beef, chicken or turkey for a complete meal!

Stuffed Zucchini Boats filled with fresh, seasonal vegetables are delicious and make the perfect side dish for your summer menu plans.

Soon zucchini will be in abundance and stuffing them with other fresh garden vegetables make for a tasty side dish. I originally shared this recipe back in 2011 and it was definitely high time I made and  photographed them again.

I do make these Stuffed Zucchini Boats quite often; especially during the summer months and my family just loves them.

They contain simple, garden fresh ingredients including zucchini (of course!), mushrooms, scallions, garlic, tomatoes, basil and Parmesan cheese.

Stuffed Zucchini Boats-horizontal

How do you make Stuffed Zucchini Boats?

Start by washing the skins well under cold water to remove any excess dirt; then trim the ends and cut your zucchini in half lengthwise.

If they're really large, go ahead and cut them again in half horizontally too.

Next, scoop out the fleshy part of the zucchini, chop it into small pieces and add it to a mixing bowl.

Add your chopped mushrooms, scallions, garlic, tomatoes, basil; then stir in some Parmesan cheese, chicken or vegetable broth and breadcrumbs to help bind it all together.

Stuff each zucchini half with the stuffing; then bake for about 15-20 minutes. If you don't want to turn the oven on, go ahead and wrap some in foil, seal shut; then heat on the grill.

What I love about this recipe, besides the fact that it only takes about 10 minutes to prep and you won't be able to stop your kids from devouring them (well at least in my house!), is that you can mix and match whatever vegetables you want to add.

A close up of stuffed zucchini boats.

What substitutions can I make?

  • If you don't like mushrooms, add peppers or yellow squash instead.
  • For a light dinner idea on those hot, steamy summer nights, add some browned ground beef, turkey or chicken for a complete meal idea.
  • To make this recipe Gluten Free, use Gluten Free Breadcrumbs instead
  • To make this recipe Vegetarian*, omit the cheese altogether or use a cheese that is made with animal free rennet (most imported Parmesan cheese contains animal rennet) and use vegetable broth.

This recipe for Stuffed Zucchini Boats is truly versatile and I hope you like it as much as we do. ~Enjoy!

Visit the recipe index to search for more recipes by category.

Stuffed Zucchini Boats

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  • Ranch Zucchini Boats
  • Baked Zucchini Tots
  • Ricotta, Goat Cheese and Basil Stuffed Zucchini
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Stuffed Zucchini Boats-horizontal

Stuffed Zucchini Boats

Carrie's Experimental Kitchen
Stuffed Zucchini Boats filled with fresh, seasonal vegetables, Pecorino Romano cheese and Italian breadcrumbs are delicious and make the perfect side dish. You can also add some cooked ground beef, chicken or turkey for a complete meal!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Vegetables
Cuisine Italian
Servings 4
Calories 91 kcal

Ingredients
  

  • 2 large zucchini, washed and halved lengthwise
  • 1 cup chopped mushrooms
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1 plum tomato, chopped
  • 1 tablespoon chopped fresh basil
  • ¼ cup chicken broth
  • ¼ cup Italian seasoned bread crumbs
  • 2 tablespoons grated Pecorino Romano cheese
  • ½ teaspoon Kosher salt
  • ā…› teaspoon black pepper

Instructions
 

  • Preheat oven to 350 degrees F.
  • Start off by washing the skins well under cold water to remove any excess dirt; then trim the ends and cut your zucchini in half lengthwise. If they're really large, go ahead and cut them again in half horizontally too.
  • Next, scoop out the fleshy part of the zucchini, chop it into small pieces and add it to a mixing bowl.
  • Add your chopped mushrooms, scallions, garlic, tomatoes, basil; then stir in the cheese, broth and breadcrumbs to help bind it all together.
  • Stuff each zucchini half with the stuffing, place on a baking sheet; then bake for about 15-20 minutes. If you don't want to turn the oven on, go ahead and wrap them in foil, seal shut; then heat on the grill.

Nutrition

Serving: 1gCalories: 91kcalCarbohydrates: 13.9gProtein: 5.3gFat: 1.6gCholesterol: 3mgSodium: 200mgFiber: 3gSugar: 4.9g
Keyword zucchini
Tried this recipe?Let us know how it was!

 

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Reader Interactions

Comments

  1. Maureen | Orgasmic Chef says

    May 26, 2015 at 6:33 pm

    5 stars
    What a delicious way to use up an abundance of zucchini! I remember when I had my last garden I was begging people to take zucchini and blossoms. šŸ™‚

    Reply
    • carrieexpktchn@optonline.net says

      May 27, 2015 at 7:57 am

      Thank you for stopping by Maureen and I love zucchini blossoms. I tried growing zucchini last year but the deer seemed to like them better and we didn't get much.

      Reply
  2. Liz Blunt says

    June 07, 2015 at 10:51 am

    5 stars
    Thanks for reminding me how much I love stuffed zucchini. I'm going to make these this week!

    Reply
    • carrieexpktchn@optonline.net says

      June 07, 2015 at 11:14 am

      You're welcome Liz, it's one of my summer favorites too.Enjoy!

      Reply

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