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Cheese Stuffed Zucchini Boats

Cheese stuffed zucchini boats with golden, bubbly melted mozzarella and parmesan—baked until the edges blister. These easy zucchini boats are stuffed with a ricotta and zucchini-flesh filling for a tender, low carb dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini halved lengthwise
olive oil
  • 2 tbsp olive oil
garlic
  • 4 cloves garlic minced
cherry tomatoes
  • 1 cup cherry tomatoes halved
ricotta cheese
  • 0.5 cup ricotta cheese
mozzarella cheese
  • 1 cup mozzarella cheese, shredded divided
parmesan cheese
  • 0.25 cup parmesan cheese, grated
Italian seasoning
  • 1 tsp Italian seasoning
salt and black pepper
  • 1 salt and black pepper to taste
garnish
  • 1 fresh basil and red pepper flakes for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F so it’s hot and ready for baking the zucchini boats.
  2. Halve the zucchini lengthwise and scoop out the center, leaving a 1/4-inch shell; chop the scooped flesh and set aside.
Build the filling
  1. Brush the zucchini shells with olive oil, season with salt and pepper, and place cut-side up in a baking dish.
  2. Sauté the garlic in olive oil for 30 seconds until fragrant.
  3. Add the chopped zucchini flesh and cherry tomatoes, then cook for 3–4 minutes until softened.
  4. Remove from the heat and mix with ricotta, half the mozzarella, parmesan, and Italian seasoning until evenly combined.
Stuff and bake
  1. Fill each zucchini shell generously with the cheese mixture, packing it into the centers.
  2. Top each boat with the remaining mozzarella so the surface will brown and blister.
  3. Bake for 20–25 minutes until the zucchini is tender and the cheese is golden and bubbly; garnish with fresh basil and red pepper flakes.

Notes

For the best texture, scoop the zucchini to about a 1/4-inch shell so the boats stay sturdy while baking. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through. Freezing is not recommended because zucchini releases water when thawed. For a lighter option, use part-skim mozzarella and low-fat ricotta to reduce calories while keeping the melty top.