These stuffed zucchini boats are one of my favorite ways to turn fresh summer zucchini into a satisfying meal. They’re filled with a savory mixture of breadcrumbs, Parmesan, cherry tomatoes, herbs, and pine nuts, then baked until golden and fragrant. I love how they’re light yet filling, and they make the perfect main dish or side for warm-weather dinners.

Why You’ll Love This Recipe

I like this recipe because it’s quick, fresh, and flexible. In under 45 minutes, I can have a colorful, wholesome dish that makes the most of summer zucchini. I enjoy the combination of textures—the tender zucchini shell, the crunchy pine nuts, and the crispy breadcrumb topping. The lemon zest and thyme bring a bright, garden-fresh flavor that makes it taste like summer on a plate. Plus, the recipe is a great way to use up extra zucchini without wasting any of the flesh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• zucchini (large or medium, halved lengthwise)

• egg, beaten

• torn crusty bread, crumbled

• grated Parmesan cheese

• garlic, minced

• cherry tomatoes, quartered

• lemon zest

• fresh thyme leaves

• pine nuts

• sea salt, plus more for sprinkling

• extra-virgin olive oil, for drizzling

• freshly ground black pepper

• pesto, for serving

Directions

1. I preheat my oven to 475°F and line a baking sheet with parchment paper.

2. I halve the zucchini lengthwise and scoop out the flesh, leaving about a ¼-inch border.

3. I place the scooped zucchini flesh into a mesh strainer, press out the excess water, and chop any large pieces.

4. In a mixing bowl, I combine the zucchini flesh with the egg, breadcrumbs, Parmesan, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. I mix until everything is well combined.

5. I drizzle the zucchini shells with olive oil, sprinkle with salt and pepper, then spoon the filling into each shell.

6. I bake for 16–18 minutes, until the zucchini is tender and the tops are golden brown.

7. I serve them warm with pesto on the side.

Servings and timing

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

• Servings: 4 as a main dish (using 2 large zucchini) or 6 as a side dish (using 3 medium zucchini)

Variations

• I sometimes swap the cherry tomatoes for diced red peppers for a sweeter flavor.

• For a richer filling, I add crumbled feta or mozzarella.

• A sprinkle of red pepper flakes gives the boats a little heat.

• I’ve tried walnuts instead of pine nuts, and they add a lovely earthy crunch.

• If I’m out of pesto, I drizzle them with a simple tomato sauce instead.

Storage/Reheating

I store leftover zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, I use a 350°F oven until warmed through for the best texture, but the microwave works for a quick option.

FAQs

How do I keep the filling from getting watery?

I make sure to squeeze out as much moisture as possible from the scooped zucchini flesh before mixing it into the filling.

Can I make stuffed zucchini boats ahead of time?

Yes, I prepare the boats and filling, then store them separately in the fridge for up to a day before baking.

Can I make them gluten-free?

Absolutely. I use gluten-free breadcrumbs in place of the regular ones.

What can I serve with stuffed zucchini boats?

I like pairing them with a fresh salad, pasta, or a light soup like gazpacho.

Can I freeze stuffed zucchini boats?

I don’t recommend freezing them, as zucchini tends to release water and become mushy after thawing.

Conclusion

These stuffed zucchini boats are a perfect example of how a few fresh ingredients can turn into something truly special. I love making them in the summer when zucchini is at its best, but they’re so easy and adaptable that I find myself revisiting the recipe year-round. They’re light, flavorful, and always a hit at the table.

Print