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Zucchini Boats

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close up shot of zucchini boats topped with parmesan cheese and parsley on a plate
A flavorsome filling inside hollowed-out zucchini and topped with 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. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Popular Dinner Recipes

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.

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

Zucchini Boats Ingredients

zucchini boats raw ingredients that are labeled

You’ll need:

  • 1 tablespoon butter
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 pound of chicken breasts, chopped into small pieces
  • 1½ 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. 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, 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. 

How To Make This Zucchini Boats Recipe

STEP ONE: Preheat the oven to 350°F. 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.

zucchini boats process shot of diced garlic and onion cooking on skillet

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

zucchini boats process shot of diced chicken and pasta sauce added to skillet

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.

OUR RECIPE DEVELOPER SAYS

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

zucchini boats process shot of zucchini being cut and emptied on a wooden board

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

STEP SEVEN: Spoon the chicken mixture into each boat.

zucchini boats process shot of zucchini being filled with chicken mixture in a baking dish

STEP EIGHT: Top each zucchini boat with parmesan cheese.

zucchini boats process shot of zucchini being sprinkled with cheese in a baking dish

STEP NINE: Bake in the preheated oven for 30 minutes.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your zucchini boats as the suggested baking time approaches.

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.

STEP TEN: Remove and serve immediately.

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.

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

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. The zucchini itself does not freeze well; once you try to thaw it, it will become mushy.

close up shot of zucchini boats topped with parmesan cheese and parsley on a plate

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.

FREQUENTLY ASKED QUESTIONS

Can you freeze zucchini?

We don’t recommend freezing the zucchini boats as they 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.

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close up shot of zucchini boats topped with parmesan cheese and parsley on a plate

Zucchini Boats

5 from 1 vote
A flavorsome filling inside hollowed-out zucchini and topped with 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
  • 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 with 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.

Video

Notes

  • You could add panko bread crumbs on top of the parmesan cheese for a bit of added crunch.
  • A teaspoon is about the right size to scoop out the zucchini flesh. Or you could use a melon baller instead.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your zucchini boats as the suggested baking time approaches.
  • 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.

Nutrition

Calories: 522kcal | Carbohydrates: 17g | Protein: 57g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1572mg | Potassium: 1537mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1710IU | Vitamin C: 49mg | Calcium: 650mg | Iron: 3mg
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