Zucchini boats might sound like something you’d find on a coastal café menu in the Mediterranean, but this Baked Parmesan, Zucchini Boats Recipe brings that same breezy sophistication to your own oven—no passport required. With a crispy parmesan crust and savory filling, it’s the perfect cross between rustic Italian comfort and Southern-style vegetable magic.
Using the classic gratin technique but with a lighter touch, these boats turn seasonal zucchini into a show-stopper side or vegetarian main. Think of it as lasagna’s low-carb cousin, baked until golden and bubbling, with hints of garlic and herbs from the Provencal countryside.
For a full-flavor voyage, serve alongside Potion Punch for a refreshing kick or a bowl of Irish Stew for a hearty, slow-simmered soul. It’s global comfort at its best—an edible itinerary that’s as nourishing as it is nostalgic.
Flavor Bomb Alert!
- The crispy top with the soft veggie center? It’s like biting into a cheesy, garlicky cloud—flavorful, healthy, and oh-so-satisfying.
- I first made these after a trip to Naples, craving that oven-roasted umami—you really can’t go wrong with zucchini and cheese.
- When I’m short on prep time, I fill them with leftover quinoa or lentils, and it still feels like a fancy chef’s plate.
- They’ve become my go-to when I want something light but filling, especially during summer when zucchini’s everywhere.
- My doctor once recommended more fiber—this dish fits that goal while actually tasting amazing (yes, even my picky cousin agrees!).
Baked Parmesan Zucchini Boats Recipe
Equipment
- Large pot
- Colander
- Sharp knife
- Spoon (for scooping)
- Mixing bowl
- Measuring cups and spoons
- Baking dish
- Oven
Ingredients
- ¼ cup grated Parmesan cheese, divided
- 1½ lbs zucchini, halved
- 2 eggs, beaten
- 2 tbsp butter, diced
- 2 oz shredded Cheddar cheese
- 1½ cups dry bread crumbs
- 2 tbsp chopped fresh parsley
- ¼ cup minced onion
- 1¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). In a large pot, bring salted water to a boil.
- Add the zucchini and cook for about 15 minutes until they’re tender, then drain them.
- Once cool enough to handle, slice them lengthwise and scoop out the soft flesh to create boat shapes.
- In a bowl, combine the scooped zucchini flesh with bread crumbs, Cheddar cheese, chopped onion, parsley, salt, eggs, and most of the Parmesan.
- Mix well and spoon the mixture evenly into the zucchini shells.
- Dot the tops with butter and sprinkle the remaining Parmesan cheese over them.
- Place the stuffed zucchini in a baking dish and bake for 30 minutes, or until the tops are golden and the filling is heated through.
Notes
- Boiling the zucchini before baking ensures they stay moist and tender.
- You can lightly sauté the onions before mixing them in for added sweetness.
- Use a melon baller or teaspoon to scoop the zucchini flesh easily.
| Nutrition | Value |
| Calories | 359kcal |
| Carbohydrates | 36g |
| Fibre | 4g |
| Fat | 17g |
| Protein | 17g |
| Cholesterol | 129g |
