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Cheese Stuffed Zucchini Boats

These Cheese Stuffed Zucchini Boats are a low-carb, oven-baked dinner packed with melted cheese and tender zucchini. A quick, customizable recipe that fits perfectly into your weekly rotation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium zucchini, halved lengthwise and scooped
  • 1 cup shredded cheddar or mozzarella For vegan, replace with plant-based shredded cheese.
  • 1/2 cup grated Parmesan For vegan, replace with plant-based Parmesan.
  • 1 cup ricotta or goat cheese For vegan, replace with tofu ricotta or vegan cream cheese.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp fresh thyme or Italian seasoning
  • 1/2 tsp smoked paprika
  • to taste Salt and black pepper
  • for garnish Fresh parsley or basil

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Brush zucchini halves with olive oil and lightly season.
  3. Sauté onion and garlic in a skillet for 3–4 minutes until softened.
Filling and Baking
  1. In a bowl, combine sautéed mixture with ricotta, shredded cheese, Parmesan, thyme, paprika, salt, and pepper.
  2. Spoon filling into zucchini cavities, slightly mounding the top.
  3. Place on baking sheet and bake for 20–25 minutes until zucchini is tender.
  4. Broil for 1–2 minutes for a golden top if desired.
  5. Rest for 5 minutes, garnish with fresh herbs, and serve.

Notes

Do not scoop zucchini too thin; leave sturdy walls. Salt zucchini lightly before filling to reduce moisture. Pat zucchini dry before stuffing. Use freshly grated cheese for better melt. For vegan structure, press tofu well before mixing. Consider adding sautéed mushrooms for extra depth.