Enjoy this vegetarian stuffed zucchini, with mediterranean, crispy panko, and Mexican options. Choose your flavor route and enjoy in under 30 minutes!
If you have a home garden, you know what it’s like — you wait and wait and wait for your fruits and veggies to sprout, only to be left with 5x more you can eat all at one time! While tomatoes and strawberries are easy to use up quickly when you’re presented with your whole crop at once, veggies like zucchinis are a bit more difficult. They’re versatile, but not as much so as tomatoes. And how many zucchini recipes are there, really?
Until now. Because today, we’re whipping up some stuffed zucchinis, but giving you three different ways to make ’em! It’s perfect when you can’t quite decide the route you want to take for dinner, or you’re feeding a group who has different flavor preferences.
Either way, these stuffed zucchini recipes are sure to hit the spot.
How to make stuffed zucchini boats
In this recipe we’ll be going over three different zucchini boat variations. Though each one uses different ingredients, they all have something in common: the prep work. Whether you choose the mediterranean, crispy panko, or Mexican version, you can use the below directions for getting everything ready to go.
- Prep the zucchini: Preheat your oven to 450°F (232°C) and cut each zucchini in half lengthwise. Spoon out the seedy inside and leave at least 1/4 inch of flesh on all sides. This will act as the bowl that we’ll stuff.
- Create the filling: Choose your desired stuffing and mix together all of the ingredients from that category. Spoon the filling into each hollowed out zucchini.
- Cook the boats: From there, place the stuffed zucchini boats on a baking sheet and cook for 15 to 20 minutes, or until the zucchini is tender.
- Serve and enjoy: Serve warm, topped with recommended toppings.
Mediterranean Zucchini Boats
Now for the fun part. Let’s kick things off with mediterranean boats, a light and refreshing option complete with creamy pesto!
- Cherry Tomatoes: Start with 1 cup of cherry tomatoes. Grape tomatoes will also work. Dice in half or quarters depending on the tomato size.
- Feta Cheese: Next, throw on 1/2 cup of feta cheese. This will add both flavor and creaminess.
- Italian Seasoning: Include 1/2 tsp of Italian seasoning for a great taste.
- Salt & Pepper: Finally, include a pinch of salt and a pinch of pepper!
Spoon on fresh pesto before serving for extra flavor!
Crispy Panko stuffed zucchini
Next, we have crispy panko zucchini boats. These are a go-to if you’re craving something that feels fried but is actually healthy. The panko crumbs do the trick!
- Breadcrumbs: Start with 1 cup of panko breadcrumbs. They need to be panko to reach optimal crispiness!
- Parmesan: Next, use 1/2 cup of grated parmesan cheese.
- Garlic: Throw in 3 cloves of minced garlic for great flavor.
- Butter: From there you will need 2 tbsp of unsalted melted butter. Emphasis on unsalted and melted. It needs to check both of those boxes for the filling to cook and taste correct!
- Salt & Pepper: Finish things off with 1/2 tsp of salt and pepper, each.
Before serving, top with extra parmesan, parsley, and/or crushed red pepper flakes.
Mexican stuffed zucchini boats
Finally, we have the Mexican zucchini boat recipe made with a blend of your favorite taco fillings. Don’t forget the adobo!
- Corn: First up for the Mexican zucchini boats is 1/2 cup of corn. You can use sweet or regular — up to you!
- Black Beans: Follow the corn with 1/2 cup of black beans, rinsed.
- Cumin: For seasoning add 1/2 tsp of cumin.
- Red Onion: Finally, include 1/4 cup of diced red onion.
To make Mexican zucchini boats even more delicious, top with cilantro and/or a blend of 2 tbsp of mayo and 2 tbsp of adobo sauce. It creates the creamiest, yummiest final touch! A sour cream drizzle could be delicious as well.
Zucchini Boat & Filling Tips
The great thing about these fillings is that they’re not exclusive to zucchini. You can also use them to create stuffed bell peppers, eggplant, or even squash! The mediterranean filling also makes a great lettuce-less salad. I enjoy it in a bowl as-is from time to time, complete with a little too much pesto!
When it comes to storing, you can keep prepared boats refrigerated in an airtight container for up to 2 or 3 days. If you can store the filling and boats separately, that’s even better! Just assemble and cook when you’re ready to eat.
More stuffed veggie recipes
Stuffed veggie recipes are a great way to use up extra vegetables and ingredients while also getting more bang for your buck meal-wise. They’re always so filling, and you can include rice or quinoa in select recipes for a complete meal!
- Stuffed Acorn Squash
- Bulgur Stuffed Eggplant
- Roasted Chickpea Stuffed Avocados
- Herby Ricotta Stuffed Peppers
- 2 medium zucchini
- 1 cup cherry tomatoes
- ½ cup feta cheese
- ½ tsp Italian seasoning
- Pinch each salt and pepper
- To serve: spoon on fresh pesto
- 1 cup panko breadcrumbs
- ½ cup grated parmesan
- 3 cloves garlic minced
- 2 Tbsp unsalted butter melted
- ½ tsp each salt and pepper
- To serve: top with parmesan, parsley, and/or crush red pepper flakes
- ½ cup corn
- ½ cup black beans
- ½ tsp cumin
- ¼ cup diced red onion
- To serve: top with cilantro and/or combination of 2 Tbsp mayo + 2 Tbsp adobo sauce
- Prep: Preheat oven to 450°F (232°C). Cut each zucchini in half lengthwise. Spoon out seedy inside, leaving at least ¼ inch on all sides to act as the bowl that we'll stuff!
- Mix: Choose your desired stuffing and mix together all the ingredients from that category. Spoon filling into each hollowed out zucchini.
- Cook: Place stuffed zucchini on a baking sheet and cook for 15 to 20 minutes, or until zucchini is tender.
- Serve: Serve warm, topped with the recommended toppings.