Stuffed Zucchini Boats-horizontal
Print Pin
5 from 2 votes

Stuffed Zucchini Boats

Connect with me on Social Media
Facebook | Twitter | Pinterest | Instagram
Course Vegetables
Cuisine Italian
Keyword zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 91kcal
Author Carrie's Experimental Kitchen


  • 2 Large Zucchini, washed and halved lengthwise
  • 1 c. Chopped Mushrooms
  • 2 Scallions, chopped
  • 2 Cloves Garlic, chopped
  • 1 Plum Tomato, chopped
  • 1 tbsp. Fresh Basil, chopped
  • 1/4 c. Low Sodium Chicken or Vegetable Broth
  • 1/4 c. Italian Seasoned Bread Crumbs
  • 2 tbsp. Pecorino Romano Cheese, grated
  • Kosher Salt and Black Pepper, as desired


  • 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.


Serving: 1g | Calories: 91kcal | Carbohydrates: 13.9g | Protein: 5.3g | Fat: 1.6g | Cholesterol: 3mg | Sodium: 200mg | Fiber: 3g | Sugar: 4.9g