3 Cheese Zucchini Boats

These Cheese Stuffed Zucchini Boats combine sautéed veggies with ricotta, mozzarella, and Parmesan cheeses in a delicious low-carb meal the whole family will love!

Let’s be honest. Some veggies have ALL the fun, and zucchini is one of them! Because zucchini isn’t just any old vegetable… it’s one of the most versatile of them all. It can be roasted or sautéed, added to salads, eaten in place of noodles, or used in cheese stuffed zucchini boats!

With so many different fun ways to prepare it, it’s one of the few vegetables my kids never complain about. In fact, everything I’ve made with it, they’ve loved.

And when it comes to these 3-Cheese Zucchini Boats, there’s nothing NOT to love! They’re packed with delicious ingredients and so much flavor, they’re easy to make, and they can be eaten as a side dish or as a main meal.

In other words, they’re our new favorite way to use zucchini! And once you try them, I’m guessing you’ll feel the same way.

what you’ll need for this recipe

One thing I love about this recipe is that it’s incredibly easy to shop for. You really just need to make two stops at the grocery store: one in the produce section and one in the dairy section! A few things to note – when choosing zucchini, you’ll want to be sure they’ll fit the width of a 9×13 inch baking pan. As for the other vegetables, I chose baby bella mushrooms, Vidalia onion, and yellow bell pepper (but you can choose any of your favorites!)

• Zucchini – I used 3 medium zucchini, halved and hollowed out
• Cheese – I used 15 ounces ricotta cheese, 1 cup shredded mozzarella cheese, and 1 cup shaved parmesan cheese
• Spices – I kept the seasonings simple and used 1 Tablespoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper
• Veggies – I added 1/2 cup chopped onion, 2 cloves garlic, 1/2 cup chopped mushrooms, 1/2 cup chopped broccoli florets, 1/2 cup chopped carrots, and 1/2 cup chopped bell pepper

how to make zucchini boats

Although hollowing out the zucchini can be daunting, it’s actually incredibly easy to do. I used a spoon to scrape out all the seeds and some of the extra flesh. You can also use a small paring knife to help with the edges.

Prep the zucchini. Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. Place the prepared zucchini in 9×13 inch baking pan.

Make the filling. In a small mixing bowl, combine ricotta with 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt. Spoon the mixture evenly into the zucchini boats.

Sauté the veggies. In a medium skillet, heat olive oil over medium heat. Add chopped veggies, 1/2 Tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sauté 5 minutes until veggies are al dente.

Assemble the zucchini boats. Divide the sautéed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan.

Bake. Bake at 350° 35-45 minutes, until zucchini is tender.

Storing & reheating

Leftovers should be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place in an oven-safe container and heat at 350° for 20 minutes or until heated through.

More Zucchini Recipes to Try

Whether you have zucchini in your garden or are just looking for make the most of summer produce, here are some of the BEST zucchini recipes to try!

• Zucchini Lasagna
• Zucchini Fries
• Lemon Zucchini Bread
• Zucchini Fritters
• Zucchini Bread
• Cheesy Zucchini Bake
• Butterscotch Zucchini Blondies

3 Cheese Zucchini Boats

These Cheese Stuffed Zucchini Boats combine sautéed veggies with ricotta, mozzarella, and Parmesan cheeses in a delicious low-carb meal the whole family will love!

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 274kcal

Author: Cathy Trochelman

Ingredients

• 3 medium zucchini halved and hollowed out
• 1 15 oz. container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shaved Parmesan cheese
• 1 Tablespoon Italian seasoning divided
• 1 teaspoon salt divided
• 1 Tablespoon olive oil
• 2 cloves garlic minced
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped carrots
• 1/2 cup chopped bell pepper
• 1/2 teaspoon pepper

Instructions

• Preheat oven to 350° F.
• Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. (Reserve for another recipe.) Place prepared zucchini in 9x13 inch baking pan.
• In a small mixing bowl, combine ricotta with 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt. Spoon mixture evenly into zucchini boats.
• In a medium skillet, heat olive oil over medium heat. Add the onion and garlic and sauté 1-2 minutes, until garlic is fragrant. Add the remaining veggies, 1/2 Tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sauté 5 minutes, until vegetables are al dente.
• Divide sautéed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan.
• Bake at 350° 35-45 minutes, until zucchini is tender.

Notes

Recipe Variations

• Reduce ricotta by half and add 1/2 pound ground turkey, beef, or Italian sausage
• Add grilled chicken or shrimp
• Substitute any of your favorite vegetables, including cauliflower, tomatoes, or spinach
• Use any kind of cheese in place of or in addition to the mozzarella and Parmesan
• Add 1/2 cup buttered breadcrumbs on top of the zucchini boats before baking
• Add fresh herbs such as basil, oregano, or thyme

Nutrition

Serving: 1g | Calories: 274kcal | Carbohydrates: 16g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 838mg | Fiber: 3g | Sugar: 4g