Are you looking for a delicious and healthy twist on traditional recipes? Look no further than zucchini boats! These hollowed-out zucchinis can be stuffed with a wide variety of ingredients, from savory meats to creamy cheeses. In this article, we’ll explore 20 different flavor combinations that are perfect for any occasion.
From classic comfort foods like cheesy stuffed zucchini boats with ground turkey, to international inspirations like Thai-inspired zucchini boats with peanut sauce, there’s something for everyone in our list of recipes. Whether you’re a vegetarian or meat-lover, we’ve got you covered. So go ahead, get creative and start cooking up some tasty zucchini boat dishes!
Cheesy Stuffed Zucchini Boats with Ground Turkey
A flavorful and nutritious twist on traditional stuffed zucchini, this recipe combines the savory goodness of ground turkey with melted cheddar cheese. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tbsp olive oil
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 into small pieces as it cooks.
4. Add breadcrumbs, cheese, parsley, garlic, salt, and pepper to the turkey mixture. Stir until well combined.
5. Stuff each zucchini boat with the turkey mixture, dividing it evenly among the four boats.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mediterranean Zucchini Boats with Feta and Olives
Elevate your summer dining experience with these flavorful and refreshing Mediterranean Zucchini Boats, packed with crumbled feta cheese and briny olives.
Ingredients:
– 4 medium zucchinis
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 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 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 feta-olive mixture, dividing it evenly among the four boats.
5. Drizzle the tops with olive oil and sprinkle with chopped parsley (if using).
6. Place the zucchinis on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until tender and lightly browned.
Cooking Time: 20-25 minutes
Spicy Mexican Zucchini Boats with Black Beans
Elevate your zucchini game with this flavorful and nutritious recipe, featuring tender black beans, crunchy tortilla chips, and a kick of heat. Perfect for a quick weeknight dinner or as an appetizer.
Ingredients:
– 4 medium zucchinis
– 1 can black beans, drained and rinsed
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco (optional)
– Tortilla chips, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut zucchinis in half lengthwise and scoop out insides, leaving a shell about 1/8 inch thick.
3. In a bowl, combine black beans, cilantro, jalapeño, garlic, salt, and pepper.
4. Stuff each zucchini boat with the bean 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. Top with queso fresco (if using) and serve with tortilla chips.
Cooking Time: 20-25 minutes
Greek-Style Zucchini Boats with Lamb and Tzatziki
Greek-Style Zucchini Boats with Lamb and Tzatziki
A flavorful twist on traditional zucchini boats, this recipe combines the freshness of Greek cuisine with the richness of lamb. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tzatziki sauce (store-bought or homemade) for serving
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 large skillet, cook the lamb, onion, and garlic over medium-high heat until the lamb is browned, breaking it up into small pieces as it cooks.
4. Stuff each zucchini boat with the lamb mixture and top with feta cheese.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the zucchinis are tender.
Serve warm with a dollop of Tzatziki sauce on top.
Cooking time: approximately 25-30 minutes
Vegetarian Zucchini Boats with Quinoa and Pesto
Transform zucchinis into a flavorful and nutritious boat filled with quinoa, pesto, and melted mozzarella. This vegetarian recipe is perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1/2 cup pesto
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
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 bowl, mix cooked quinoa with pesto until well combined.
4. Stuff each zucchini boat with the quinoa-pesto mixture, dividing it evenly among the four boats.
5. Top each boat with shredded mozzarella cheese and drizzle with olive oil.
6. Season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Low-Carb Zucchini Boats with Chicken Alfredo
A delicious and healthy twist on traditional chicken alfredo, this recipe uses zucchinis as a low-carb substitute for pasta. Perfect for a quick and easy dinner that’s both flavorful and nutritious.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound boneless, skinless chicken breast
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley 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 skillet, cook the chicken breast with butter until cooked through. Chop into small pieces.
4. In a separate saucepan, combine heavy cream, Parmesan cheese, and cooked chicken. Bring to a simmer and cook for 2-3 minutes or until heated through.
5. Stuff each zucchini boat with the chicken alfredo mixture and top with additional Parmesan cheese if desired.
6. Bake for 20-25 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Zucchini Boats Stuffed with Italian Sausage and Peppers
A flavorful twist on traditional stuffed zucchini, this recipe combines the natural sweetness of zucchini with the savory goodness of Italian sausage and bell peppers.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound Italian sausage, casings removed
– 1 large onion, diced
– 2 large bell peppers, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
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, cook the Italian sausage over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the onion, bell peppers, and garlic to the skillet and cook until the vegetables are tender.
5. Stuff each zucchini boat with the sausage and vegetable mixture.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 25-30 minutes or until the zucchinis are tender.
8. Sprinkle with mozzarella cheese (if using) and return to the oven for an additional 5 minutes, or until the cheese is melted.
Cooking Time: 30-35 minutes
Thai-Inspired Zucchini Boats with Peanut Sauce
Transform ordinary zucchinis into a flavorful and exotic Thai-inspired dish by filling them with a savory mixture of herbs, spices, and crunchy peanuts. This recipe is perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 4 medium zucchinis
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup chopped peanuts
– 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 bowl, mix together peanut butter, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using).
4. Stuff each zucchini boat with the peanut mixture, topping with chopped peanuts and a pinch of salt and pepper.
5. Place the boats on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
6. Serve warm, garnished with fresh cilantro leaves and enjoy!
Cooking Time: 25-30 minutes
Zucchini Boats with Spinach and Ricotta
A flavorful and healthy twist on traditional zucchini boats, this recipe combines the sweetness of zucchini with the creaminess of ricotta and the earthiness of spinach. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup fresh spinach leaves, chopped
– 8 oz ricotta cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tbsp olive oil
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 ricotta cheese, chopped spinach, minced garlic, salt, and pepper.
4. Stuff each zucchini boat with the ricotta mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed zucchinis and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
BBQ Pulled Pork Zucchini Boats
A delicious twist on traditional pulled pork, these BBQ Pulled Pork Zucchini Boats are a flavorful and nutritious meal perfect for any occasion. By using zucchinis as the “buns,” you’ll cut down on carbs while still satisfying your cravings.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup BBQ sauce
– 2 medium zucchinis
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: shredded cheddar, diced onions, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pork shoulder with salt and pepper.
3. In a large Dutch oven or oven-safe pot, add the olive oil and brown the pork shoulder on all sides. Remove from heat.
4. Cover the pork with BBQ sauce, making sure it’s fully coated.
5. Cut zucchinis in half lengthwise and scoop out the insides to create “boats.”
6. Place a spoonful of pulled pork into each zucchini boat.
7. Bake for 2-3 hours or until pork is tender and easily shreds with a fork.
8. Serve immediately, topped with your desired toppings.
Cooking Time: 2-3 hours
Zucchini Boats Stuffed with Mushrooms and Gruyère
Elevate your summer dining with this flavorful and visually appealing recipe, featuring tender zucchini boats filled with a savory mixture of sautéed mushrooms and creamy Gruyère cheese.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a skillet, heat olive oil over medium-high heat. Add mushrooms, onion, and garlic; cook until tender, about 5 minutes.
4. Stuff each zucchini boat with the mushroom mixture, dividing it evenly among the four boats.
5. Top each boat with grated Gruyère cheese.
6. Season with salt and pepper to taste.
7. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the cheese is golden brown and the zucchini is tender.
Cooking Time: 20-25 minutes
Tex-Mex Zucchini Boats with Corn and Avocado
Elevate your zucchini game with this simple and delicious recipe that combines the best of Tex-Mex flavors. These boats are perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup frozen corn kernels, thawed
– 1 ripe avocado, diced
– 1/2 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped cilantro 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 bowl, mix together corn kernels, diced avocado, and shredded cheese (if using).
4. Stuff each zucchini boat with the corn-avocado mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the boats and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the zucchinis are tender.
Cooking Time: 20-25 minutes
Zucchini Boats with Tuna Salad and Capers
Transform humble zucchinis into a flavorful boat filled with tuna salad, capers, and fresh herbs.
Ingredients:
– 4 medium zucchinis
– 1 can of tuna (drained)
– 1/2 cup mayonnaise
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons capers, rinsed and drained
– Lemon wedges (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 flesh on each side.
3. In a bowl, mix together tuna, mayonnaise, parsley, dill, salt, and pepper.
4. Stuff each zucchini boat with the tuna salad mixture, mounding it slightly in the center.
5. Sprinkle capers over the top of each boat.
6. Place the boats on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the zucchinis are tender.
7. Serve warm with lemon wedges, if desired.
Cooking Time: 25-30 minutes
Caprese Zucchini Boats with Fresh Mozzarella
Elevate your summer sides with these flavorful Caprese-inspired zucchini boats, filled with creamy fresh mozzarella and sweet tomatoes.
Ingredients:
– 4 medium zucchinis
– 8 oz fresh mozzarella cheese, sliced
– 1 large tomato, diced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
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. Place zucchini boats on a baking sheet lined with parchment paper.
4. Drizzle olive oil over zucchinis and season with salt and pepper.
5. Stuff each boat with sliced mozzarella cheese and diced tomato.
6. Bake for 20-25 minutes, or until zucchinis are tender and cheese is melted.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Zucchini Boats Stuffed with Crab and Old Bay Seasoning
Transform ordinary zucchinis into a flavorful and indulgent dish by filling them with crab, cheese, and the signature taste of Old Bay seasoning. This recipe is perfect for seafood lovers and those looking to add some excitement to their vegetable game.
Ingredients:
– 4 medium zucchinis
– 1 cup jumbo lump crab meat
– 1/2 cup shredded cheddar cheese
– 2 tbsp unsalted butter, softened
– 1 tsp Old Bay seasoning
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
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 crab meat, cheese, butter, Old Bay seasoning, salt, and pepper.
4. Stuff each zucchini boat with the crab mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Buffalo Chicken Zucchini Boats with Blue Cheese
Transform zucchinis into a mouth-watering boat filled with spicy buffalo chicken and creamy blue cheese. This recipe is perfect for a quick weeknight dinner or a game-day snack.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb cooked chicken breast, shredded
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1/4 cup crumbled blue cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut zucchinis in half lengthwise, scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together chicken, buffalo sauce, and ranch dressing.
4. Stuff each zucchini boat with the chicken mixture, dividing it evenly among the four boats.
5. Top each boat with blue cheese crumbles.
6. Drizzle olive oil over the boats and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the zucchinis are tender and the cheese is melted.
Zucchini Boats with Lentils and Tahini Drizzle
Transform humble zucchinis into a flavorful, nutritious dish by filling them with hearty lentil goodness and topping it off with a creamy tahini drizzle.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked lentils (green or brown)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1/4 cup water
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 flesh.
3. In a bowl, mix together cooked lentils, garlic, olive oil, cumin, salt, and pepper.
4. Divide the lentil mixture among the zucchini boats, filling them as full as possible.
5. Place the filled zucchinis on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender.
6. Meanwhile, whisk together tahini, lemon juice, and water to create the drizzle.
7. Remove the zucchinis from the oven and let cool slightly before topping with the tahini mixture.
Cooking Time: 20-25 minutes
Zucchini Boats Stuffed with Ratatouille
This recipe combines the freshness of zucchini with the richness of ratatouille, creating a delicious and healthy vegetarian dish perfect for warm weather.
Ingredients:
– 4 medium-sized zucchinis
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can of crushed tomatoes (14.5 oz)
– 1 tsp 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, sauté the onion, garlic, and red bell pepper until tender.
4. Add the crushed tomatoes, thyme, salt, and pepper to the skillet and stir well.
5. Stuff each zucchini boat with the ratatouille mixture and top with grated Parmesan cheese (if using).
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Zucchini Boats with Curry-Spiced Chickpeas
A flavorful and healthy vegetarian dish that combines the sweetness of zucchinis with the warm spices of curry. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 4 medium zucchinis
– 1 can chickpeas (14 oz)
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper to taste
– Optional: lemon wedges and fresh 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 about 1/4 inch thick.
3. In a pan, heat oil over medium heat. Add onion, garlic, cumin, and curry powder. Cook until the onion is translucent, about 5 minutes.
4. Stir in the chickpeas and season with salt and pepper to taste.
5. Stuff each zucchini boat with the curry-spiced chickpea mixture.
6. Place the boats on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 30 minutes
Zucchini Boats Stuffed with Eggplant Parmesan
Transform zucchinis into boats and fill them with a flavorful eggplant parmesan mixture for a delicious twist on classic stuffed vegetables. This recipe is perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 medium zucchinis
– 2 medium eggplants, diced
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the zucchinis and hollow out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine eggplant, breadcrumbs, Parmesan cheese, and olive oil. Mix well.
4. Stuff each zucchini boat with the eggplant mixture.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the zucchinis are tender and the filling is golden brown.
6. Garnish with fresh basil leaves, if desired. Serve hot.
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your meal game with these 20 flavorful zucchini boat recipes! From classic comfort food to international flair, there’s something for every occasion. Try cheesy stuffed boats with ground turkey or Mediterranean-inspired boats with feta and olives. Go vegetarian with quinoa and pesto or keep it low-carb with chicken alfredo. Spice things up with Mexican or Thai flavors or stick to traditional Italian sausage and peppers. With so many options, you’re sure to find the perfect recipe for your next dinner party or family gathering.
