Baked Zucchini Veggie Boats

Name: Baked Zucchini Veggie Boats
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium zucchinis; 1 cup diced bell peppers; 1 cup diced tomatoes; 1/2 cup corn (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 cup shredded mozzarella cheese; Salt and pepper to taste; Olive oil

Highlighted under: Baking & Desserts

I absolutely love creating delicious and healthy meals that are not only satisfying but also visually appealing. These Baked Zucchini Veggie Boats are one of my go-to recipes when I'm looking for a savory dish to impress friends or family. With tender zucchini filled with a medley of colorful vegetables and topped with melted cheese, this recipe is easy to make and incredibly rewarding. Whether it's for a casual weeknight dinner or a special occasion, these boats never cease to amaze with their vibrant flavors!

Created by

Vivienne Cole

Last updated on 2026-01-15T15:13:28.971Z

When I first tried making Baked Zucchini Veggie Boats, I was amazed at how versatile and tasty they turned out! The idea of using zucchini as a vessel is genius, and it allows for endless creativity with fillings. I initially experimented with varying spices and herbs, and I found that a simple blend of garlic and Italian seasoning truly enhances the flavors of the veggies.

This recipe is not only about flavor – it’s also a great way to use up any leftover vegetables in your fridge. I once added some cooked quinoa for added protein, and it blended seamlessly into the filling. Trust me, once you try these, you'll want to make them again and again!

        Why You'll Love This Recipe
        Fresh, vibrant vegetables packed into a delicious, tender zucchini shell
A healthy option that feels indulgent without the guilt
Easy to customize with your favorite toppings and ingredients

      

Crafting Your Zucchini Boats

When preparing the zucchini, achieving the perfect 'boat' shape is essential for holding the filling. I recommend using a sharp spoon or melon baller to scoop out the center, being careful not to puncture the outer skin. This not only creates a sturdy vessel but also maximizes the amount of filling you can pack inside. Aim for about a quarter-inch thickness around the edges for the best balance between structure and tenderness.

It’s crucial to slice your zucchinis evenly so that they bake uniformly. If you happen to have larger zucchinis, they may require a slightly longer baking time—check for a soft texture with a fork and bubbly cheese. If you notice browning on the edges before the centers are tender, you can cover the dish with foil to prevent over-baking.

Flavor Enhancements

Italian seasoning is a wonderful touch, but feel free to experiment! Adding fresh herbs like basil or parsley can brighten the dish. For a spicy kick, a pinch of red pepper flakes works well, or you could incorporate diced jalapeños into the vegetable filling. Each vegetable has its cooking time; therefore, ensure the hardest vegetables, like bell peppers, are diced small to ensure they cook evenly alongside softer ones.

If you're looking for a cheesy alternative, consider using feta or goat cheese instead of mozzarella. These cheeses will provide a tangy contrast to the sweetness of the vegetables. Additionally, using a blend of cheeses can provide complex flavors and a wonderful melting texture. Just keep an eye on the cheese so that it doesn't burn and maintain a lovely golden brown.

Ingredients

Gather these ingredients to create your delicious Baked Zucchini Veggie Boats:

Ingredients

2 medium zucchinis
1 cup diced bell peppers
1 cup diced tomatoes
1/2 cup corn (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
Salt and pepper to taste
Olive oil

Once you have all your ingredients ready, you'll be set to create the veggie boats!

Instructions

Follow these steps to make your Baked Zucchini Veggie Boats:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Zucchini

Slice the zucchinis in half lengthwise and use a spoon to scoop out the center, creating a 'boat' shape.

Cook the Filling

In a skillet, heat a little olive oil over medium heat. Add the onions and garlic, sauté until fragrant. Then add the bell peppers, tomatoes, corn, and Italian seasoning. Cook for about 5-7 minutes until the vegetables are tender.

Fill the Zucchini

Spoon the vegetable mixture into each zucchini half and sprinkle with mozzarella cheese.

Bake

Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 25-30 minutes or until the zucchinis are tender and the cheese is bubbly.

Serve

Remove from the oven, let cool slightly, and enjoy your Baked Zucchini Veggie Boats!

Now that you've made your delicious Baked Zucchini Veggie Boats, they are ready to impress!

Pro Tips

Feel free to experiment with different vegetables or add ground meat for a heartier meal. You can also sprinkle some fresh herbs on top before serving for an added burst of flavor.

Storage Tips

If you have leftover Baked Zucchini Veggie Boats, they can be stored in an airtight container in the refrigerator for up to three days. Reheating is simple; just pop them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. If you prefer to microwave them, do so in short increments, about 1-2 minutes, to prevent the zucchini from becoming mushy.

For longer storage, you can freeze the stuffed zucchini halves before baking. Wrap each one tightly in plastic wrap and transfer them to a freezer-safe bag. When you're ready to enjoy, thaw them in the refrigerator overnight, then bake as directed. This pre-prepared option makes for a fantastic quick meal on busy evenings!

Serving Suggestions

These Baked Zucchini Veggie Boats make a beautiful centerpiece to any meal! They can be served alongside a crisp side salad or with whole-grain bread for a complete, nutritious dining experience. Adding a drizzle of balsamic glaze right before serving can enhance the overall flavor profile and add an appetizing gloss.

For a heartier dish, consider serving them with a side of quinoa or brown rice. This not only gives the meal extra substance but also complements the veggies nicely. You can also top the boats with a sprinkle of toasted pine nuts or pumpkin seeds for a delightful crunch and added nutrition!

Questions About Recipes

→ Can I make these ahead of time?

Yes, you can prepare the zucchini and filling in advance, then bake them just before you're ready to serve.

→ What other vegetables can I use?

You can use any vegetables you love! Spinach, mushrooms, or even diced eggplant can work wonderfully.

→ Can I freeze the stuffed zucchini boats?

It’s best to freeze the filling separately, but you can freeze stuffed zucchini before baking. Just thaw and bake when ready!

→ What can I serve with these veggie boats?

They pair beautifully with a light salad or some garlic bread for a well-rounded meal.