Baked Zucchini Veggie Boats

Name: Baked Zucchini Veggie Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup chopped bell peppers (red, yellow, or green); 1/2 cup chopped onion; 1 cup cherry tomatoes, halved; 1 cup shredded mozzarella cheese; 1/2 cup breadcrumbs; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Baking & Desserts

I love making Baked Zucchini Veggie Boats because they are such a fun and creative way to enjoy vegetables. Every time I bake these, I’m reminded of how versatile zucchini is! Stuffed with a colorful mix of fresh veggies and cheese, these boats not only look stunning but also pack incredible flavors. Plus, they’re quick to prepare and perfect for a light meal or as a side dish. It's a great way to use up seasonal produce and impress guests with minimal effort!

Created by

Poppy Walsh

Last updated on 2026-01-18T02:13:12.052Z

When I first tried making Baked Zucchini Veggie Boats, I was amazed by how much flavor you could pack into such a simple dish. I experimented with different fillings and sauces, but I found that a combination of bell peppers, onions, and a sprinkle of mozzarella really brings everything together. The zucchini’s natural sweetness complements the savory veggies perfectly!

One tip I discovered is to scoop out just enough of the zucchini flesh without compromising the boat’s structure. This ensures you have a sturdy vessel for your delicious filling and makes for a more enjoyable eating experience. Each bite is flavorful and satisfying!

        Why You'll Love This Recipe
        Flavor-packed and nutritious filling
A colorful dish that’s pleasing to the eye
Easily customizable with your favorite ingredients

      

Choosing Your Zucchini

When selecting zucchini for Baked Zucchini Veggie Boats, look for firm, shiny specimens that feel heavy for their size. The ideal zucchinis should be medium-sized, approximately 6 to 8 inches long. Larger zucchinis tend to be more waterlogged and may have a spongy texture when cooked, which isn't desirable for this recipe. It's best to choose zucchinis that are similar in size to ensure even cooking throughout the baking process.

If you're feeling adventurous, consider using a mix of yellow squash and zucchini. The combination not only enhances the visual appeal of your dish but also brings a subtle variation in flavor. Just make sure that all squashes are of a similar size for uniform baking, and if using particularly large varieties, adjust the cooking time accordingly since they may require a longer duration to become tender.

Customizing Your Filling

The veggie filling in this recipe is incredibly versatile. Feel free to incorporate other colorful vegetables like diced carrots, corn, or even black olives to tailor the boats to your preference. For an extra umami kick, you might consider adding sautéed mushrooms or spinach. If fresh herbs are available, chopped basil or parsley can greatly enhance the flavor, adding freshness and brightness to each bite.

If you’re looking to reduce your carbs or make this dish gluten-free, swap breadcrumbs for crushed nuts or ground flaxseed. Additionally, you can substitute cheese with a dairy-free alternative to suit vegan diets. My go-to option is nutritional yeast, which offers a cheesy flavor without dairy. Just keep in mind that these swaps may alter the cooking time slightly, so keep an eye on your boats while baking.

Ingredients

Ingredients for Baked Zucchini Veggie Boats

Veggie Filling

4 medium zucchinis
1 cup chopped bell peppers (red, yellow, or green)
1/2 cup chopped onion
1 cup cherry tomatoes, halved
1 cup shredded mozzarella cheese
1/2 cup breadcrumbs
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil

Instructions for preparing ingredients

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating boats. Place them on a baking dish.

Make the Filling

In a bowl, mix the chopped bell peppers, onion, cherry tomatoes, mozzarella cheese, breadcrumbs, Italian seasoning, salt, pepper, and olive oil until well combined.

Stuff the Zucchini

Fill each zucchini boat with the veggie mixture, pressing it down slightly to ensure it stays in place.

Bake

Bake the stuffed zucchini in the preheated oven for about 25 minutes, or until the zucchini is tender and the tops are golden brown.

Enjoy your healthy meal!

Pro Tips

For an extra layer of flavor, try adding some chopped fresh herbs like basil or parsley to the filling before baking. You can also substitute the cheese with a dairy-free option if desired.

Make-Ahead Tips

Baked Zucchini Veggie Boats can be prepped ahead of time, making them a hassle-free meal option. You can prepare the zucchini by scooping out the centers and mixing the filling the day before. Simply cover the boats with plastic wrap and store them in the refrigerator. When you're ready to bake, just preheat the oven and fill the boats before placing them directly into the oven. This can save you considerable time on busy evenings.

If you have leftovers, it's best to store them in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the zucchini will continue to release moisture during storage, so they might not retain their original texture. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring they are heated through while maintaining some firmness.

Serving Suggestions

These Baked Zucchini Veggie Boats are a delightful light meal, but they also shine as a side dish. Pair them with a simple arugula salad dressed with lemon vinaigrette for a refreshing complement to the warm, cheesy filling. For a heartier option, serve them alongside quinoa or a grain bowl topped with your favorite protein to create a satisfying main course.

To elevate your serving presentation, drizzle the finished boats with a balsamic reduction or sprinkle some pine nuts or chopped fresh herbs on top just before serving. This not only enhances the flavor but also adds a beautiful touch to the dish, making it more enticing for guests. I personally love a light sprinkle of red pepper flakes for a hint of heat!

Questions About Recipes

→ Can I prepare these zucchini boats ahead of time?

Yes, you can prepare the filling and hollow out the zucchini a few hours in advance, then assemble and bake just before serving.

→ What other vegetables can I use in the filling?

Feel free to get creative! You can use spinach, mushrooms, corn, or any other vegetables you have on hand.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I freeze stuffed zucchini boats?

Yes, they can be frozen before baking. Just assemble the boats, wrap them tightly, and freeze for up to 2 months. Bake them from frozen, adding extra time if needed.