Vegetable Zucchini Boats
Vegetable Zucchini Boats are the perfect way to celebrate summer’s bounty. Tender zucchini halves are hollowed out and filled with a flavorful mix of fresh spinach, earthy mushrooms, sweet onion, garlic, and a blend of melty cheeses. Whether baked in the oven or finished on the grill, these zucchini boats turn out light, satisfying, and packed with garden‑fresh flavor. They make a vibrant summer side dish—or even a wholesome main—that highlights everything we love about seasonal produce.
Why you will love this recipe
- Celebrates summer produce — a delicious way to use garden zucchini and fresh veggies.
- Light yet satisfying — the perfect balance of wholesome and comforting.
- Flexible cooking methods — bake them indoors or grill them for extra smoky flavor.
- Easy to customize — swap in your favorite veggies or cheeses.
- Great as a side or main — pairs beautifully with grilled meats, pasta, or salads.
- Naturally vegetarian — a flavorful meatless option everyone enjoys.
How to Make Zucchini Boats
Sauté stuffing ingredients
Hull the zucchini
Stuff the zucchini
Bake or grill stuffed zucchini
Vegetable Zucchini Boats
Ingredients
- 2 medium zucchini
- 2 large Portabella mushrooms chopped
- ¼ cup onion diced
- 2 oz fresh spinach
- 1 clove garlic minced
- 1 tbsp olive oil
- ¼ cup ricotta cheese
- ¼ cup parmesan cheese grated
- ¼ cup mozzarella cheese
- 2 tbsp mozzarella cheese
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- In a medium skillet, heat the olive oil and sauté the garlic, mushrooms, and spinach. Season with salt and pepper. Once the spinach has wilted, set the mixture aside. This process takes about 5 minutes.
- Slice the zucchini in half. Using a small, pointed spoon, scoop out the zucchini flesh.
- In a medium mixing bowl, combine the ricotta cheese, parmesan cheese, ¼ cup mozzarella cheese, and sautéed vegetable mixture. Once combined, spoon the mixture into the hollowed-out zucchini.
- Sprinkle the top of the zucchini with the remaining mozzarella.
- Bake at 425 degrees for 20 minutes, or until the cheese on top has melted and is starting to turn a little brown.
Notes
These can also be cooked on the grill. Once the grill is hot, about 400 degrees, place the zucchini boats on the grill.