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Zucchini Boats

close up shot of zucchini boats topped with parmesan cheese and parsley in a white baking dish
A flavorsome filling stuffed inside hollowed-out tender zucchini and topped with a yummy parmesan cheese make these zucchini boats a delicious main dish delivered in a fun way.
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Table of Contents
  1. ZUCCHINI BOATS INGREDIENTS
  2. HOW TO MAKE THIS ZUCCHINI BOATS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

These low carb zucchini boats are filled with tender pieces of chicken, smothered in tomato sauce and mozzarella cheese and topped with tangy parmesan. Baked until golden brown, they are a great way to serve this delicate and slightly sweet vegetable that the whole family will love.

If your garden is overflowing with zucchini, we can help you with other recipes to use your surplus of zucchini. Try our zucchini noodles, chocolate zucchini bread, and zucchini bread. For another cheesy zucchini dish, try our zucchini gratin.


MORE VEGETABLE RECIPES:
Roasted Vegetables | Simple Sautéed Vegetables


ZUCCHINI BOATS INGREDIENTS

You will need:

  • 1 tablespoon butter
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 pound chicken breasts, chopped into small pieces
  • 1 ½ cups pasta sauce
  • 1 cup mozzarella, shredded
  • 3 large zucchini, sliced in half lengthways
  • 1 cup parmesan cheese
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste

Pro Tip: You could add panko bread crumbs on top of the parmesan cheese for a bit of added crunch.

SUBSTITUTIONS AND ADDITIONS

Chicken: Ground chicken in place of the chicken breasts would make the filling more uniform or you could also use lean ground turkey. 

Meat: You could change up the type of meat in this recipe. You could use mild or hot Italian sausage, pork or turkey sausage, or even ground beef for this recipe.

Cheese: Instead of the mozzarella cheese, you can use shredded cheddar cheese on top of the zucchini boats.

Pasta Sauce: Try changing up the pasta sauce. There are so many different kinds with various vegetables in them. You could also use our homemade marinara sauce instead of store-bought.

Zucchini: You could also make this zucchini recipe with yellow squash or even small hollowed-out eggplants. Bell peppers would also be an interesting spin on this zucchini boats recipe. 

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HOW TO MAKE THIS ZUCCHINI BOATS RECIPE

STEP ONE: Melt the butter in a large skillet and add the chopped onion. Cook until translucent.

STEP TWO: Add the garlic and cook for a further 2 minutes.

STEP THREE: Add the chicken and brown on all sides. Mix in the pasta sauce and simmer for 5 minutes.

STEP FOUR: Add the mozzarella cheese, stir into the sauce and remove from the heat.

STEP FIVE: Cut the zucchini down the middle lengthways and use a spoon to remove the inside to create little boats.

PRO TIP: A teaspoon is about the right size to scoop out the zucchini flesh. Or you could use a melon baller instead.

STEP SIX: Place face up in a baking dish and sprinkle salt and black pepper.

STEP SEVEN: Spoon the chicken mixture into each boat

STEP EIGHT: Top each zucchini boat with parmesan cheese.

STEP NINE: Bake in the oven preheated at 350°F for 30 minutes. Remove and serve immediately.

PRO TIP: If you prefer your zucchini with more of a crunch, take 5 minutes off the cooking time. Also, if you like it softer, add 5 minutes.

HOW TO SERVE

Serve these Italian stuffed zucchini boats as the main course with corn on the cob or salad and garlic bread. You can eat the zucchini’s skins, so go ahead and gobble up the whole thing!

Serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side for a nice refreshing drink.

STORAGE

IN THE FRIDGE: Store the zucchini boats covered in the refrigerator for 3 days.

IN THE FREEZER: The zucchini filling could be made in advance and frozen for up to 3 months. Zucchini does not freeze well; once you try to thaw, it will become mushy.

These easy stuffed zucchini boats are filled with a hearty meat mixture and baked to perfection. They are a classic dish to make any time of the year, especially during the summer months when fresh zucchini is abundant.

FAQ

Can you freeze zucchini?

We don’t recommend freezing the zucchini boats as it will become mushy. 

How do you store zucchini boats?

You can store the leftover zucchini boats in the refrigerator in an airtight container for 3 days.

Can you eat the skin of the zucchini?

You can eat the skin of the zucchini. It holds the most nutritional value for the vegetable.

Do zucchini boats reheat well?

The zucchini boats will reheat well the next day in the microwave.

MORE RECIPES YOU’LL LOVE

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close up shot of zucchini boats topped with parmesan cheese and parsley in a white baking dish

Zucchini Boats

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A flavorsome filling stuffed inside hollowed-out tender zucchini and topped with a yummy parmesan cheese make these zucchini boats a delicious main dish delivered in a fun way.
Prep Time 5 minutes
Cook Time 38 minutes
Total Time 43 minutes
Servings 3

Ingredients
  

  • 1 tablespoon butter
  • ½ red onion diced
  • 2 cloves garlic minced
  • 1 pound chicken breasts chopped into small pieces
  • 1 ½ cups pasta sauce
  • 1 cup mozzarella shredded
  • 3 zucchini sliced in half lengthways
  • 1 cup parmesan cheese
  • 1 tablespoon parsley chopped
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 350°F.
  • Melt the butter in a skillet and add the chopped onion. Cook until translucent.
  • Add garlic and cook for a further 2 minutes.
  • Add the chicken and brown on all sides. Add the pasta sauce and simmer for 5 minutes.
  • Add the mozzarella cheese, stir into sauce and remove from heat.
  • Cut zucchini down the middle lengthways.
  • Use a spoon (or melon ball tool) to remove the inside. Scoop out to create little boats.
  • Place face up in a baking dish and sprinkle salt and pepper.
  • Spoon the chicken mixture into each boat and top with parmesan cheese.
  • Bake in the oven for 30 minutes.
  • Remove and serve immediately.

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