Baked Zucchini Veggie Boats

Name: Baked Zucchini Veggie Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium zucchinis; 1 cup bell peppers, diced; 1/2 cup onions, diced; 1 cup cherry tomatoes, halved; 1 cup shredded cheese (mozzarella or cheddar); 2 cloves garlic, minced; 1 teaspoon olive oil; Salt and pepper to taste; 1 teaspoon Italian seasoning

Highlighted under: Simple Healthy Meals Collection

I absolutely love creating these Baked Zucchini Veggie Boats as they are not only delicious but also a fun way to enjoy healthy eating. Each zucchini half acts as a vessel to hold a delightful medley of fresh veggies and spices, making it a versatile dish suitable for any meal of the day. I enjoy experimenting with different fillings, ensuring every bite is packed with flavor. Plus, they are so easy to prepare! Whether you’re a novice or an experienced cook, you’ll appreciate how straightforward this recipe is.

Created by

Rachel Green

Last updated on 2026-01-15T18:47:36.089Z

When I first made Baked Zucchini Veggie Boats, I was surprised by how much flavor you can pack into such a simple dish. I experimented with various vegetables and seasonings, finally settling on a mix of bell peppers, onions, and a sprinkle of cheese. The best part? The zucchinis soften beautifully in the oven while retaining a slight crispness, making each bite satisfying.

One tip I’ve discovered is to scoop out the zucchini carefully to avoid breaking the skin, creating the perfect little boats. This recipe is not only colorful and appetizing but also a great way to use up leftover veggies. Serve them warm, and they’ll disappear in no time!

        Reasons You'll Love This Recipe
        Colorful presentation that impresses guests
Customizable with your favorite vegetables
Healthy yet satisfying and filling

      

Perfecting the Zucchini Boats

To achieve the ideal texture for your Baked Zucchini Veggie Boats, it's crucial to choose slightly firm zucchinis. If they are overly soft, they'll become mushy during baking. For a visually appealing presentation, look for zucchinis with vibrant, unblemished skin. While preparing them, use a spoon to carefully scoop out the seeds, ensuring you leave enough flesh intact for support. This technique creates a sturdy and aesthetically pleasing boat that holds the filling beautifully.

When slicing the zucchinis, rather than cutting them straight down the middle, consider angling your knife slightly to form a more oval shape. This adjustment provides additional surface area for stuffing and enhances the overall presentation. Plus, don't discard the scooped-out flesh! Instead, you can chop it and incorporate it into your vegetable filling. This not only reduces waste but also intensifies the flavor.

Flavor Boosting Tips

While the classic combination of bell peppers, onions, and garlic is delightful, don't hesitate to experiment with different ingredients for your filling. Adding cooked quinoa or rice can make the dish more hearty, while incorporating black beans can increase protein content. For a spicy kick, consider adding diced jalapeños or a sprinkle of red pepper flakes. Just remember to adjust the seasoning accordingly to complement the additional ingredients you choose.

To elevate the cheese layer, mix in herbs like thyme or rosemary into your cheese blend. These fresh herbs add depth and contrast to the rich, gooey cheese. If you're focusing on a lighter option, feel free to use a dairy-free cheese alternative or skip the cheese entirely and top with breadcrumbs for added texture. Just keep an eye on the bake time—the breadcrumbs will toast quickly compared to cheese.

Ingredients

Gather the following ingredients before you start:

Ingredients

2 medium zucchinis
1 cup bell peppers, diced
1/2 cup onions, diced
1 cup cherry tomatoes, halved
1 cup shredded cheese (mozzarella or cheddar)
2 cloves garlic, minced
1 teaspoon olive oil
Salt and pepper to taste
1 teaspoon Italian seasoning

Once you have these ingredients, you’re ready to create your veggie boats!

Instructions

Follow these steps to prepare your Baked Zucchini Veggie Boats:

Prep the Zucchinis

Preheat the oven to 400°F (200°C). Slice the zucchinis in half lengthwise and scoop out the seeds to create boats.

Prepare the Filling

In a pan, heat the olive oil over medium heat. Add the diced bell peppers and onions, sautéing until they are tender. Stir in the minced garlic and cook for an additional minute.

Mix Ingredients

In a bowl, combine the sautéed vegetables with halved cherry tomatoes, Italian seasoning, salt, and pepper. Mix well.

Stuff the Zucchinis

Spoon the vegetable mixture into the hollowed zucchinis, pressing down gently to fill them. Top with shredded cheese.

Bake

Place the stuffed zucchinis on a baking tray and bake for about 25 minutes, or until the zucchinis are tender and the cheese is bubbly.

Serve

Remove from the oven, allow to cool slightly, and serve warm. Enjoy your delicious veggie boats!

Enjoy your delicious and healthy meal!

Pro Tips

For extra flavor, try adding cooked quinoa or lentils to the filling mixture. You can also switch up the type of cheese for variety.

Storage and Make-Ahead Tips

Baked Zucchini Veggie Boats can be prepared ahead of time, making them an excellent choice for meal prep. After stuffing the zucchinis, cover them tightly with plastic wrap or foil and store them in the refrigerator for up to 24 hours. When you're ready to bake, just pop them in the oven straight from the fridge; you may need to add a few extra minutes to the baking time for even cooking.

If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat them in the microwave or place them in a preheated oven at 350°F (175°C) until heated through, about 15 minutes, to preserve their texture. Just keep in mind that reheated zucchini might lose some firmness.

Serving Suggestions

Baked Zucchini Veggie Boats make an impressive appetizer when cut into smaller pieces. Simply slice them into bite-sized portions, pair them with a dipping sauce like marinara or a zesty yogurt sauce, and serve them at your next gathering. They are not only visually appealing but also provide a healthy alternative to traditional finger foods.

For a complete meal, serve the veggie boats alongside a light salad or quinoa dish. The freshness of the salad complements the savory zucchini boats perfectly, creating a balanced plate. Additionally, you can pair them with grilled proteins such as chicken or tofu for a heartier option, providing a well-rounded meal that satisfies different dietary preferences.

Questions About Recipes

→ Can I make these ahead of time?

Yes! You can prepare the stuffed zucchinis in advance and place them in the refrigerator. Just bake them before serving.

→ What other vegetables can I use?

Feel free to use any vegetables you like, such as mushrooms, spinach, or corn, based on what you have on hand.

→ Can I freeze the baked zucchini boats?

Yes, you can freeze the cooked boats. Just let them cool completely, then store in an airtight container. Reheat when ready to eat.

→ How do I know when they are done?

The zucchinis should be tender when pierced with a fork, and the cheese should be melted and slightly golden.