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Cheesy Garlic Parmesan Zucchini Boats

Cheesy garlic parmesan zucchini boats filled with a creamy garlic parmesan mixture and baked until the top forms a deep golden parmesan-mozzarella crust. Tender zucchini boats are scooped, stuffed, and baked at high heat for a browned, cheesy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise
unsalted butter
  • 3 tbsp unsalted butter Melted
garlic
  • 5 clove garlic Minced
cream cheese
  • 0.5 cup cream cheese Softened
sour cream
  • 0.5 cup sour cream
parmesan cheese
  • 0.75 cup parmesan cheese Grated (divided)
mozzarella cheese
  • 1 cup mozzarella cheese Shredded (divided)
Italian seasoning
  • 1 tsp Italian seasoning
garlic powder
  • 0.5 tsp garlic powder
salt
  • 0.5 tsp salt To taste
black pepper
  • 0.25 tsp black pepper To taste
fresh parsley
  • 2 tbsp fresh parsley Chopped (garnish)

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and preheat
  1. Preheat oven to 400°F and set a sheet pan aside for the zucchini boats.
Make the garlic zucchini filling
  1. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell, then chop the zucchini flesh and set it aside.
  2. Sauté the minced garlic in melted butter for 30 seconds until fragrant, then stir in the chopped zucchini flesh and cook for 3 minutes.
  3. Mix cream cheese, sour cream, half the parmesan, half the mozzarella, Italian seasoning, garlic powder, salt, and black pepper until smooth.
  4. Stir the garlic zucchini mixture into the creamy filling mixture until evenly combined.
Fill, top, and bake
  1. Fill each zucchini shell with the garlic parmesan filling.
  2. Top the boats with the remaining mozzarella and remaining parmesan.
  3. Bake for 20–25 minutes at 400°F until the top is deeply golden and the zucchini is tender, then garnish with fresh parsley.

Notes

For the best stuffing texture, leave a consistent 1/4-inch zucchini shell so the boats stay sturdy while baking. Store leftovers in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to the creamy dairy texture. Dietary swap: use reduced-fat cream cheese and sour cream for a lighter filling while keeping the bake time the same.