Cheese Zucchini Boats

These cheese zucchini boats bring together a colorful mix of vegetables with creamy ricotta and melty mozzarella for a satisfying, light dinner. Perfect for using up abundant fresh zucchini in the summer or whenever you want something both wholesome and comforting. The combination of cheeses and Italian seasoning makes every bite feel indulgent without heaviness.

I first made these during a family weekend when zucchini was overflowing from the garden. Everyone loved how the veggies got tender but still had a bit of bite alongside gooey cheese. Now they are a requested summer staple in our house.

Ingredients

• Three medium zucchini: halved and hollowed out for each boat to hold the filling
• Ricotta cheese: provides creamy richness while lightening the texture
• Shredded mozzarella: melts beautifully creating a stretchy cheesy top
• Shaved Parmesan: brings a salty sharpness and a golden crust when baked
• Italian seasoning: adds fragrant herbs enhancing the vegetable and cheese blend — use a fresh blend for best aroma
• Salt: balances and brightens all the flavors — divide it between the filling and veggies for seasoning depth
• Olive oil: is the healthy fat that sautés the vegetables until just tender, bringing out their sweetness
• Garlic: minced to infuse warmth and pungency
• Chopped onions: add savory sweetness when softened
• Mushrooms: provide an earthy note and a meaty bite without heaviness
• Broccoli florets: add color and crunch as well as extra vitamins
• Carrots: contribute subtle sweetness and a pleasant firm texture
• Bell pepper: offers a bright, fresh counterpoint to the richer ingredients
• Freshly ground pepper: just a dash lifted the dish's complexity

Instructions

Scoop and Prep the Zucchini:

Chop the ends off the zucchini and slice each one in half lengthwise. Using a spoon, hollow out the insides carefully without breaking through the walls, saving the scooped flesh for later use in soups or stir-fries. Arrange the zucchini boats in a 9 by 13 inch baking pan so they sit snugly but without crowding.

Mix the Ricotta Filling:

In a small bowl, combine ricotta cheese with half of the Italian seasoning and half of the salt. Stir gently until the mixture is smooth and fragrant. Spoon the ricotta mixture evenly into each hollowed zucchini boat to create a creamy base layer.

Sauté the Vegetables:

Heat olive oil in a medium skillet over medium heat. Add chopped onions and minced garlic and cook for one to two minutes until the garlic releases its aroma and onions start softening. Add chopped mushrooms, broccoli, carrots, bell pepper, remaining Italian seasoning, salt, and pepper. Cook for about five minutes stirring frequently until the vegetables are tender but still retain a slight crunch. This step ensures the veggies are cooked through and flavorful before baking.

Assemble the Boats:

Divide the sautéed vegetable mixture evenly over the ricotta-filled zucchini boats. Sprinkle shredded mozzarella and shaved Parmesan generously on top to cover the veggies and create a golden, melty cheese crust once baked.

Bake Until Tender:

Place the pan in the preheated oven set to 350 degrees Fahrenheit. Bake the zucchini boats for 35 to 45 minutes or until the zucchini flesh is tender when pierced with a fork and the cheese topping is bubbling and lightly browned. Let them cool slightly before serving.

I have fond memories of making these boats with my kids who loved scooping out the zucchini pulp and stirring the cheese mixture. It turned cooking into a fun family project that introduced them to healthy ingredients deliciously.

Storage Tips

Store any leftover zucchini boats tightly covered in the refrigerator for up to three days. They reheat nicely in a microwave or oven though the texture of the zucchini softens further. For longer storage, freezing is possible but expect a slight change in texture upon thawing and reheating. Bake fresh for the best experience.

Ingredient Substitutions

Swap ricotta for cottage cheese blended until smooth if desired for a lighter alternative. You can substitute mozzarella with provolone or fontina for slightly different melting characteristics. Any mix of colorful vegetables on hand—like zucchini blossoms, cherry tomatoes, or green beans—can replace or augment the mushroom, broccoli, carrot, and bell pepper for variation.

Serving Suggestions

These zucchini boats pair beautifully with a crisp green salad and crusty bread for a balanced meal. A drizzle of balsamic reduction or a sprinkle of fresh chopped herbs like basil or parsley before serving adds freshness. For a heartier dinner, serve alongside grilled chicken or fish to complement the lighter vegetable and cheese profile.

These cheese zucchini boats are a wonderful way to enjoy seasonal produce with comforting flavors. They balance freshness and indulgence in every bite.

FAQs about Recipes

→ What type of zucchini is best for this dish?

Medium zucchini works best as they are easy to hollow and hold the filling well without becoming too soft during baking.

→ Can I use different cheeses in the filling?

Yes, you can substitute or add cheeses like feta, goat cheese, or cheddar to customize the flavor to your liking.

→ How should the vegetables be prepared before adding?

Sauté the vegetables briefly with garlic and Italian seasoning to soften them slightly while preserving their texture and enhancing flavor.

→ Is it possible to prepare this dish ahead of time?

You can assemble the zucchini boats in advance and refrigerate them before baking, but bake just before serving for the best texture.

→ What temperature and duration are best for baking?

Bake at 350°F for 35-45 minutes, until the zucchini is tender and the cheese topping is melted and golden.