These stuffed zucchini boats check every box: easy to make, hearty, and full of big flavor. They’re the kind of weeknight dinner that feels special without a lot of effort. The filling is savory and satisfying, the tops get a little golden and cheesy, and the zucchini stays tender with a light bite.
They’re great for meal prep, kid-friendly, and flexible with what you have on hand. If you want a meatless dinner that still feels complete, this is it.
Why This Recipe Works
- Balanced textures: Tender zucchini, hearty filling, and a crisp, cheesy top make every bite satisfying.
- Big flavor, simple steps: Pantry staples like tomato paste, garlic, and Italian herbs create a robust, cozy taste.
- Nutritious and filling: Protein-rich beans and whole grains keep you full without weighing you down.
- Adaptable: Swap in your favorite veggies, grains, or cheeses. It’s an easy clean-out-the-fridge recipe.
- Quick cleanup: Everything comes together in one skillet and one baking dish.
Shopping List
- Zucchini: 4 medium (firm, similar size)
- Olive oil: 2–3 tablespoons
- Yellow onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Bell pepper: 1 small, diced (any color)
- Cherry tomatoes or canned diced tomatoes: 1 cup
- Tomato paste: 1 tablespoon
- Cooked grain: 1 cup cooked quinoa, rice, or farro
- Beans: 1 can (15 oz) cannellini, black beans, or chickpeas, drained and rinsed
- Spinach: 2 cups fresh (or 1 cup frozen, thawed and drained)
- Italian seasoning: 1–2 teaspoons
- Smoked paprika: 1/2 teaspoon
- Red pepper flakes: Pinch, optional
- Salt and black pepper: To taste
- Parmesan: 1/3 cup, grated
- Mozzarella: 1 cup, shredded (or provolone)
- Fresh basil or parsley: For garnish
- Lemon: 1, for zest or a squeeze over the top (optional)
Instructions
- Prep the zucchini: Heat oven to 400°F (200°C).
Slice zucchini lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch border to form boats. Chop about half of the scooped flesh to add to the filling; discard the rest if watery.
- Par-bake the boats: Place zucchini halves cut-side up on a baking sheet.
Brush with 1 tablespoon olive oil and season with salt and pepper. Bake for 8–10 minutes until just tender. This prevents soggy boats.
- Sauté the aromatics: In a large skillet over medium heat, add 1–2 tablespoons olive oil.
Cook onion and bell pepper with a pinch of salt for 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Build the filling: Stir in chopped zucchini flesh, tomatoes, tomato paste, Italian seasoning, smoked paprika, and red pepper flakes. Cook 3–4 minutes to reduce excess moisture.
- Add protein and grains: Mix in beans and cooked quinoa (or your grain).
Toss in spinach and cook until wilted. Season to taste with salt and pepper. Stir in half the Parmesan and 1/3 cup mozzarella for a cohesive, creamy filling.
- Stuff the boats: Spoon the filling into the par-baked zucchini, packing it in.
Top with remaining mozzarella and Parmesan.
- Bake to finish: Return to the oven for 12–15 minutes, until cheese is melted and bubbly and zucchini is tender but not mushy. Broil 1–2 minutes if you want extra browning.
- Finish and serve: Let rest 5 minutes. Add a sprinkle of chopped basil or parsley and a touch of lemon zest or a squeeze of lemon for brightness.
Serve warm.
Storage Instructions
- Fridge: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or microwave in 45-second bursts.
- Freezer: Freeze baked and cooled zucchini boats on a tray, then transfer to a freezer bag. Freeze up to 2 months.
Reheat from frozen at 375°F (190°C) for 25–30 minutes, loosely covered with foil, then uncover to crisp.
- Make-ahead: Prep filling up to 2 days in advance. Stuff and bake when ready to eat.
Benefits of This Recipe
- High in fiber and plant protein: Beans and whole grains keep you satisfied.
- Veggie-forward: Zucchini, peppers, tomatoes, and spinach pack in vitamins and minerals.
- Budget-friendly: Uses pantry staples and flexible ingredients.
- Great for families: Mild base flavor with easy ways to add heat or extra toppings.
- Gluten-free friendly: Use quinoa or brown rice for a naturally gluten-free option.
What Not to Do
- Don’t skip the par-bake: Raw zucchini can water out and make the boats soggy.
- Don’t overcook the filling: It should be thick, not dry. Keep it juicy so it stays pleasant after baking.
- Don’t under-season: Taste the filling and adjust salt, pepper, and herbs before stuffing.
- Don’t overload with watery veggies: If using mushrooms or zucchini flesh, sauté until moisture cooks off.
- Don’t cut the zucchini too thin: Leave a sturdy border so the boats hold their shape.
Recipe Variations
- Mediterranean: Add olives, sun-dried tomatoes, oregano, and feta instead of mozzarella.
Finish with a drizzle of olive oil and lemon.
- Mexican-inspired: Use black beans, corn, chili powder, cumin, and pepper jack. Top with cilantro, avocado, and a squeeze of lime.
- Caprese: Cherry tomatoes, basil, mozzarella pearls, and a balsamic glaze drizzle after baking.
- Protein boost: Add chopped walnuts or toasted pine nuts for crunch and extra protein.
- Pesto twist: Stir 2 tablespoons pesto into the filling and top with Parmesan.
- Dairy-free/vegan: Use vegan mozzarella and nutritional yeast. Add a touch of olive oil for richness.
- Spicy lovers: Add diced jalapeño or Calabrian chili paste to the filling.
FAQ
How do I keep the zucchini from getting watery?
Par-bake the boats, cook excess moisture out of the filling, and avoid overbaking.
You can also lightly salt the cut zucchini and let it sit 10 minutes, then pat dry before par-baking.
Can I make this without grains?
Yes. Skip the grain and add extra beans or finely chopped sautéed mushrooms for body. You can also stir in a handful of breadcrumbs or almond meal for texture.
What’s the best cheese to use?
Mozzarella melts beautifully, and Parmesan adds savory depth.
Provolone, fontina, or a mild cheddar also work. For a sharper bite, add a little pecorino.
Can I use yellow squash instead of zucchini?
Absolutely. Choose similarly sized squash and follow the same method.
Adjust baking time slightly if your squash is thinner.
How can I make this spicier?
Add red pepper flakes, diced jalapeño, or a spoonful of harissa or chili crisp to the filling. A spiced cheese like pepper jack also helps.
What should I serve with it?
A simple green salad, garlic bread, or a light soup pairs nicely. For extra protein, add a side of Greek yogurt with herbs and lemon.
Can I grill the zucchini instead of baking?
Yes.
Grill the halved zucchini cut-side down for a few minutes to soften and add char. Then stuff and finish under the broiler until the cheese melts.
Final Thoughts
Stuffed zucchini boats are a dependable, meatless dinner that still feels hearty and satisfying. With a few pantry ingredients and a smart method, you get bold flavor and a beautiful presentation.
Keep the core recipe handy, then mix it up with the variations based on what you have. This is the kind of weeknight win you’ll come back to again and again.