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!
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.
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.
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.
More Zucchini Recipes
- Ranch Zucchini Boats
- Baked Zucchini Tots
- Ricotta, Goat Cheese and Basil Stuffed Zucchini
- Sausage and Zucchini Soup
- Grilled Zucchini Lasagna
Sign up for my weekly newsletter and receive a FREE eBook!
Stuffed Zucchini Boats
- 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
- ⅛ teaspoon black pepper
- 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.
Maureen | Orgasmic Chef says
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. 🙂
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.
Liz Blunt says
Thanks for reminding me how much I love stuffed zucchini. I'm going to make these this week!
You're welcome Liz, it's one of my summer favorites too.Enjoy!