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 |
