Zucchini Boats with stuffed vegetables are one of my favourite dinner recipes. These stuffed zucchini boats are filled with sauce, vegetables, and cheese, topped with breadcrumbs and baked to perfection. A simple and comforting recipe that is enjoyed by all. While there are many ways to serve zucchini, this is one of my go-to recipes.
Zucchini Boats with Stuffed Vegetables
Do you like zucchini? We love them! I use them in a lot of recipes, especially Indian recipes. I also use them in quite a few cakes and muffins. At one point, I got bored of making the same recipes over and over again. That’s when I came across this interesting recipe in a magazine and decided to try a vegetarian version. I used the ingredients I had in hand to create a version of my own. And guess what? We fell in love with it. From then on, it has been one of our favourites.
I know a lot of people struggle to eat vegetables. This recipe can definitely be an excellent option for those who are not a big fan of eating vegetables like zucchini. You just can’t go wrong with this one. Also, your zucchinis won’t go to waste. You can easily use a bunch of them for a family weeknight dinner.
Those bland zucchinis are turned into a mouthwatering dish here. As the name suggests, zucchinis are filled with vegetables, sauce, a generous amount of cheese and some breadcrumbs on top for some crunch. It can’t get more tempting than this!
There is no right or wrong when it comes to cooking. This is my version of making zucchini boats and may not be the authentic way of making them. I have made use of the ingredients in hand to create the best possible outcome.
Not only are these stuffed zucchini boats delicious, but they are also extremely easy to make as well. Also, this recipe can easily be customized to suit your taste. These are hearty and comforting too!
The next time you have friends and family over for dinner or lunch, do try this recipe. I am sure everyone will love it.
Ingredients
Zucchini, of course – Medium sized zucchinis work best for this recipe
Bell Pepper, Mushroom – Use any vegetables of your choice
Pizza Sauce – You can use Marinara sauce as well.
Breadcrumbs – For the crisp topping
Jalapenos – For the spice
Cilantro – For garnish
Shredded Cheese – I used Mozzarella. You can use Parmesan as well.
Salt – For a taste
Onion Powder, Garlic Powder, Italian Seasoning – For some flavour
Red chilli flakes – For more spice
Olive Oil – To cook the vegetables. You can use any oil of your choice
How to make Zucchini Boats
- Trim the ends, Cut the zucchini in half and scoop out the flesh. Squeeze out the water from the flesh as much as possible. Chop them into fine pieces. Keep the zucchini flesh aside.
- In a pan, add some oil. Add the zucchini flesh, finely chopped mushrooms, bell pepper, and jalapeno. Add salt to taste. Saute for a few minutes until the moisture of the vegetables disappears. It takes around 5 minutes.
- Switch off the flame. Add onion powder, garlic powder, and Italian seasoning to the cooked vegetable mixture. Keep aside.
- Preheat oven to 400F/200C.
- Grease a baking tray. Place the zucchini on it. Now, add pizza sauce as the first layer.
- Add the cooked vegetables on top. Add cheese as the next layer and finally top it with breadcrumbs. Bake for 20 mins or until the cheese is melted and the top is golden brown.
- Remove the zucchini boats from the oven. Sprinkle red chilli flakes and cilantro on top. Serve hot.
Variations
Use any other vegetables of your choice
Instead of Pizza sauce, you can use the marinara sauce as well
You can add some rice or quinoa to the filling for a more hearty meal
Note
Squeeze out as much water as you can from the zucchini flesh before adding it to the filling. This is to avoid the filling being too watery.
Do not scoop out a lot of the flesh. The zucchini needs some structure to support the filling. If you scoop out too much, they turn flimsy.
You can avoid breadcrumbs if you want to cut down on carbs.
Other Recipes you may like
Garlic Parmesan Spaghetti
Roasted Vegetable Au Gratin
Asparagus Cauliflower Soup
Butternut Squash Coconut Milk Soup
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Recipe Card
Zucchini Boats with Stuffed Vegetables
Ingredients
- 2 Zucchini medium
- ½ cup Pizza Sauce
- 4 teaspoon Breadcrumbs
- 2 tablespoon Mushrooms finely chopped
- 2 tablespoon Jalapenos finely chopped
- 2 tablespoon Bell Pepper finely chopped
- 2 tablespoon Cilantro
- ½ cup Shredded Cheese
- Salt as needed
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Italian Seasoning
- Red chilli flakes as needed
- 1 teaspoon Olive Oil
Instructions
- Trim the ends, cut the Zucchini in half (Vertically) and scoop out the flesh. I used a spoon to scoop out the flesh. Once done, squeeze out the water from the flesh and chop the zucchini flesh into fine pieces. Keep the flesh aside.
- In a pan, add some oil. Add the zucchini flesh, finely chopped mushrooms, bell pepper, jalapeno. Add salt to taste. Saute for few minutes until the moisture of the vegetables disappears. It takes around 5 minutes.
- Switch off the flame. Add onion powder, garlic powder, Italian seasoning to the cooked vegetable mixture. Keep aside.
- Preheat oven to 400F/200C.
- Grease a baking tray. Place the zucchinis on it. Add pizza sauce as the first layer.
- Add the cooked vegetables on top. Add cheese as the next layer and finally top it with breadcrumbs. Bake for 20 mins or until the cheese is melted and the top is golden brown.
- Remove the zucchini boats from the oven. Sprinkle red chilli flakes and cilantro on top. Serve hot.
Notes
Do not scoop out a lot of the flesh. The zucchini needs some structure to support the filling. If you scoop out too much, they turn flimsy.
You can avoid the breadcrumbs if you want to cut down on carbs.