Baked Zucchini Veggie Boats

Name: Baked Zucchini Veggie Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup diced bell peppers; 1 cup diced tomatoes; 1/2 cup corn kernels; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded mozzarella cheese

Highlighted under: Baking & Desserts

I absolutely love making Baked Zucchini Veggie Boats for a flavorful and healthy dish that's perfect for a light dinner or a delightful appetizer. The combination of fresh vegetables stuffed in tender zucchini creates a satisfying experience that brings together vibrant flavors. With each bite, you're getting a nutritious boost without any guilt. Plus, it’s so versatile; I often play around with the fillings based on what I have in my fridge. Trust me, once you try these, they’ll become a regular in your kitchen.

Created by

Vanessa Doyle

Last updated on 2026-01-18T03:28:11.104Z

Making Baked Zucchini Veggie Boats has been a delightful journey for me as I explore new flavors and textures. One essential tip I discovered is that pre-salting the zucchini helps draw out excess moisture, preventing a soggy filling. This simple step enhances the overall eating experience, as I can truly savor the freshness of the ingredients.

Experimenting with different fillings has also been a joy. Last week, I used leftover roasted peppers and quinoa, and the result was nothing short of fantastic. It’s these little changes that keep the dish exciting and allow me to tailor it to my family's preferences.

        Why You'll Love This Recipe
        Healthy, flavorful, and fully customizable
Great way to use up leftover veggies
Perfect for meal prep or a light dinner

      

Choosing the Perfect Zucchini

When selecting zucchinis for your veggie boats, look for medium-sized ones that are firm to the touch with a smooth, undamaged skin. Avoid zucchinis that are too large, as they can have a woody texture and seeds that might detract from the dish. If you're unsure about size, aim for zucchinis that are about 6 to 8 inches long, as they provide just the right balance of flesh and skin for stuffing.

Another key aspect to consider is the quality of the fillings. Use fresh vegetables for the best flavor and texture. Dicing the bell peppers and tomatoes into similar-sized pieces helps ensure even cooking and a better bite when stuffed inside the zucchinis. If you're using canned tomatoes, choose a variety without added sugars or preservatives to maintain a healthy profile.

Tips for Perfectly Stuffed Zucchini

When scooping out the center of the zucchini, be careful not to remove too much flesh. You want to create enough space for your fillings but also retain enough zucchini to hold its shape during baking. A melon baller or a small spoon works well for this task, allowing you to control the depth and shape of your scoops.

Packing the filling into the zucchini is crucial for an even and delightful bite. Make sure to press the filling down gently as you spoon it in. This ensures that each zucchini boat is filled to the brim and that the cheese has enough substance to melt and create that delicious, gooey topping that everyone loves.

Ingredients

For the Zucchini Boats

4 medium zucchinis
1 cup diced bell peppers
1 cup diced tomatoes
1/2 cup corn kernels
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded mozzarella cheese

Feel free to experiment with different fillings and cheeses based on your taste!

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the center with a spoon to create a boat shape.

Make the Filling

In a mixing bowl, combine diced bell peppers, tomatoes, corn, Italian seasoning, salt, and pepper. Mix well to combine.

Stuff the Zucchini

Spoon the vegetable filling into each zucchini half, packing it tightly. Top with shredded mozzarella cheese.

Bake

Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for about 30 minutes, or until the zucchinis are tender and the cheese is bubbly.

Serve

Remove from the oven, let cool slightly, then serve warm. Enjoy your delicious veggie boats!

These Baked Zucchini Veggie Boats make a wonderful addition to any meal!

Pro Tips

Consider adding some cooked ground meat or beans to the vegetable filling for added protein. Also, try different cheese varieties for a unique flavor.

Serving Suggestions

Baked Zucchini Veggie Boats make for a versatile dish that can be served in various ways. Consider pairing them with a light salad for a refreshing meal or serving them alongside a grain like quinoa for added protein and fiber. You can also drizzle a bit of balsamic reduction or olive oil on top just before serving to elevate the flavors even further.

If you’re hosting a gathering, these veggie boats can also be sliced into smaller pieces after baking and served as bite-sized appetizers. This way, your guests can enjoy a variety of flavors in one dish without feeling too full before the main course.

Make-Ahead and Storage Tips

One of the great things about Baked Zucchini Veggie Boats is that they can be made ahead of time. You can stuff the zucchinis earlier in the day and keep them covered in the refrigerator until you’re ready to bake. This not only saves time during cooking but also allows the flavors to meld together nicely, enhancing the overall taste.

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheating can be done in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, ensuring the zucchini doesn’t become overly soft. Alternatively, a microwave works in a pinch but keep an eye on timing to prevent mushiness.

Questions About Recipes

→ Can I make these zucchini boats ahead of time?

Yes! You can prepare the zucchini and filling a day prior, then simply assemble and bake when ready to serve.

→ What else can I add to the filling?

Feel free to add cooked quinoa, rice, or even beans. Chopped spinach or kale also work great!

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Are these suitable for freezing?

Yes, you can freeze stuffed zucchini boats before baking them. Just thaw in the fridge and bake when you're ready.