Vegetarian Stuffed Zucchini Boats

Vegetarian Stuffed Zucchini Boats


(2 votes) 4 2

This dish is so versatile. Serve it as a side, a main dish, or an appetizer. Its a great way to use any vegetables that you picked up at the market or from your own garden.

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Time needed

20 min preparation + 25-30 min cooking

Serving Size / Yield

8 servings


  • 4 medium zucchini
  • 1 egg
  • 1 C. spinach, chopped
  • 3/4 C. dry bread crumbs
  • 1/2 C tomato sauce
  • 1/3 C. grated Parmesan cheese
  • 1/3 C. onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 lb. tomatoes, diced
  • 1 C. shredded Swiss cheese

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Trim the ends of the zucchini and steam using a steamer basket and a pot of boiling water. Steam for 5 minutes. When it is cool, cut in half lengthwise and scoop out the pulp and set it aside. Leave a 1/4 inch shell. In a bowl, whisk to egg, add the spinach, bread crumbs, tomato sauce, Parmesan cheese, garlic, salt, onion, pepper, and zucchini pulp. Spoon this mixture into the zucchini shells. Place the zucchini boats in an ungreased baking pan. Bake at 350 degrees uncovered for 20 minutes. Top each boat with tomatoes and Swiss cheese and bake for 5-10 additional minutes, or until the cheese is melted.

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