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Stuffed Zucchini Boats


  • 4 medium zucchini
  • 1 large 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 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 13x9-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.

Nutrition 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.


Average Rating:
  • Ctv42
    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!!!

  • mrsh318
    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.

  • mnccaleb
    Jul 15, 2012


  • hollyaschliman
    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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