These impressive stuffed zucchini boats transform simple summer zucchini into a spectacular main dish that’s both visually stunning and incredibly delicious. With three distinct filling options – savory meat, creamy egg and cheese, and rich mushroom cream – this versatile recipe offers something for every palate. Perfect for using up abundant summer zucchini, these boats make an elegant presentation for dinner parties or a satisfying family meal.
Ingredients
Base Preparation:
- 2 large zucchini (approximately 300g / 10.5 oz each)
- 2 tablespoons tomato sauce (30ml / 1 fl oz)
- 1 teaspoon Provençal herbs
- 150g mozzarella cheese, grated (5.3 oz)
- Fresh parsley for garnish
- Salt and pepper to taste
Filling Option 1: Meat Filling
- 300g ground beef or mixed meat (10.5 oz)
- 1 medium carrot, finely diced (100g / 3.5 oz)
- 1 medium onion, finely chopped (150g / 5.3 oz)
- 1 large egg
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon salt
Filling Option 2: Egg and Cheese Filling
- 1 medium onion, finely chopped (150g / 5.3 oz)
- 2 cloves garlic, minced
- 2 hard-boiled eggs, chopped
- 100g cheddar cheese, grated (3.5 oz)
- 2 tablespoons fresh chives, chopped
- 3 tablespoons mayonnaise (45ml / 1.5 fl oz)
- 1/4 teaspoon black pepper
- Salt to taste
Filling Option 3: Mushroom Cream Filling
- 6 large mushrooms, sliced (200g / 7 oz)
- 1 teaspoon sea salt
- 1 teaspoon dried garlic powder
- 200ml heavy cream (6.8 fl oz)
- 2 tablespoons butter (30g / 1 oz)
- Fresh thyme for garnish
Step-by-Step Instructions
Preparing the Zucchini Base (15 minutes)
- Preheat the oven: Set your oven to 180°C (360°F) and line a baking dish with parchment paper.
- Prepare the zucchini: Wash the zucchini thoroughly and trim the ends. Cut each zucchini in half crosswise to create 4 equal pieces, each about 7-8cm long.
- Hollow out the zucchini: Using a small spoon or melon baller, carefully scoop out the flesh from each zucchini half, leaving walls about 1cm thick. Reserve the scooped flesh for other uses or discard.
- Season the shells: Lightly brush the inside of each zucchini boat with tomato sauce and sprinkle with Provençal herbs, salt, and pepper.
Filling Option 1: Meat Filling (20 minutes preparation)
- Prepare the vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Sauté the diced onion and carrot for 5-7 minutes until softened.
- Cook the meat: Add the ground meat to the skillet and cook for 8-10 minutes, breaking it up with a spoon until browned and cooked through.
- Season and bind: Remove from heat and let cool slightly. Mix in the beaten egg, coriander, pepper, and salt until well combined.
- Fill the boats: Divide the meat mixture evenly among the zucchini boats, pressing gently to pack the filling.
Filling Option 2: Egg and Cheese Filling (15 minutes preparation)
- Sauté aromatics: Heat 1 tablespoon of oil in a pan over medium heat. Cook the chopped onion for 5 minutes until translucent, then add minced garlic and cook for another minute.
- Prepare the mixture: In a bowl, combine the cooked onion and garlic with chopped hard-boiled eggs, grated cheddar, chives, and mayonnaise. Season with pepper and salt.
- Fill the boats: Spoon the egg and cheese mixture into the zucchini boats, mounding it slightly on top.
Filling Option 3: Mushroom Cream Filling (15 minutes preparation)
- Cook the mushrooms: Heat butter in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until golden and moisture has evaporated.
- Add seasonings: Sprinkle with sea salt and dried garlic powder, cooking for another minute until fragrant.
- Create the cream sauce: Pour in the heavy cream and simmer for 3-4 minutes until slightly thickened. Remove from heat.
- Fill the boats: Spoon the creamy mushroom mixture into the zucchini boats, ensuring each boat is generously filled.
Final Assembly and Baking (35 minutes)
- Add cheese topping: Regardless of which filling you choose, top each stuffed zucchini boat with grated mozzarella cheese.
- Bake the boats: Place the filled zucchini boats in the prepared baking dish and bake for 30 minutes at 180°C (360°F) until the cheese is golden and bubbly, and the zucchini is tender when pierced with a fork.
- Rest and garnish: Allow to cool for 5 minutes before serving. Garnish with fresh parsley or chives and serve hot.
Nutritional Information
Preparation Time: 15-20 minutes (varies by filling)
Cooking Time: 30 minutes
Total Time: 45-50 minutes
Servings: 4 portions (1 boat per person)
Per Serving (Meat Filling):
- Calories: 285
- Protein: 22g
- Carbohydrates: 8g
- Fat: 18g
- Fiber: 2g
- Sodium: 780mg
- Vitamin A: 120% DV
- Vitamin C: 35% DV
Per Serving (Egg and Cheese Filling):
- Calories: 245
- Protein: 15g
- Carbohydrates: 9g
- Fat: 17g
- Fiber: 2g
- Sodium: 650mg
Per Serving (Mushroom Cream Filling):
- Calories: 265
- Protein: 12g
- Carbohydrates: 10g
- Fat: 21g
- Fiber: 3g
- Sodium: 720mg
Recipe Variations and Substitutions
Vegetarian Alternatives
Replace the ground meat with a mixture of cooked lentils, quinoa, or crumbled firm tofu seasoned with the same spices. Chopped walnuts or pine nuts add excellent texture and protein to vegetarian versions.
Cheese Variations
Experiment with different cheese combinations such as goat cheese and sun-dried tomatoes, feta and herbs, or a blend of Gruyère and Parmesan for more sophisticated flavors.
Herb and Spice Modifications
Customize the flavor profile by using Italian seasoning instead of Provençal herbs, or add fresh basil, oregano, or rosemary. For international flavors, try curry powder, cumin, or paprika.
Cream Substitutions
For lighter versions, substitute heavy cream with Greek yogurt, crème fraîche, or a mixture of milk and cornstarch. Coconut cream works well for dairy-free alternatives.
Additional Vegetables
Enhance any filling with diced bell peppers, corn kernels, spinach, or sun-dried tomatoes. These additions increase nutritional value and add color and texture.
Storage and Meal Prep Tips
Stuffed zucchini boats can be prepared up to one day in advance. Assemble the boats completely, cover with plastic wrap, and refrigerate. Add an extra 5-10 minutes to the baking time if cooking from cold. Leftover cooked boats keep in the refrigerator for up to 3 days and can be reheated in a 350°F oven for 10-15 minutes.
Frequently Asked Questions
How do I prevent the zucchini from becoming watery during baking?
Salt the hollowed zucchini boats lightly and let them sit cut-side down on paper towels for 15 minutes before filling. This draws out excess moisture. Also, avoid overfilling and ensure your oven is properly preheated.
Can I freeze stuffed zucchini boats?
Yes, but it’s best to freeze them before baking. Wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the cooking time.
What size zucchini works best for this recipe?
Medium to large zucchini work best, ideally 15-20cm long and 5-6cm in diameter. Very large zucchini may have tough skin and large seeds, while small ones won’t hold enough filling.
How can I tell when the zucchini boats are perfectly cooked?
The zucchini should be tender when pierced with a fork but still hold their shape. The cheese should be golden and bubbly, and any meat filling should reach an internal temperature of 165°F (74°C).
Can I make mini zucchini boats for appetizers?
Absolutely! Use small zucchini or cut regular zucchini into smaller sections. Reduce the baking time to 15-20 minutes and adjust filling quantities accordingly. These make excellent party appetizers or side dishes.
These versatile stuffed zucchini boats showcase the incredible potential of summer zucchini, transforming this humble vegetable into an elegant and satisfying meal. With three distinct filling options, you can customize the recipe to suit different dietary preferences and flavor profiles, making it a perfect addition to your summer cooking repertoire.