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Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats Recipe

This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:8 servings


  • 4 medium zucchini
  • 1 egg
  • 1 cup chopped fresh spinach
  • 3/4 cups dry bread crumbs
  • 1/2 cup tomato sauce
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese


  • 1. Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
  • 2. In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.
  • 3. Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts

1 each: 148 calories, 6g fat (3g saturated fat), 40mg cholesterol, 429mg sodium, 15g carbohydrate (0 sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1/2 fat.

Reviews for Stuffed Zucchini Boats

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Reviewed Sep. 2, 2014

"DELISH!!!! My husband and 17 year old raved about it too!! I broiled mine at the very end for a few minutes; and the left overs were even better the next night. Absolutely delish!!!"

Reviewed Aug. 19, 2013

"My family liked this. Very tasty. Couldn't really taste the spinach. The zucchini boats themselves were a bit crunchy. Were they supposed to be fully cooked? I liked them that way."

Reviewed Jul. 15, 2012


Reviewed Jun. 20, 2012

"My husband and I loved this recipe. I'm not a bug zucchini person but this was so flavorful you couldn't even taste the zucchini!"

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