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Looking for a delicious and healthy way to enjoy zucchini? Look no further! These Cheesy Stuffed Zucchini Boats are a flavorful twist on a classic favorite. Filled with a creamy mixture of mushrooms, onions, and cream cheese, these zucchini boats are sure to impress your taste buds. Plus, they’re easy to make and perfect for a quick weeknight dinner or a tasty appetizer for your next gathering.
Vegetarian Stuffed Zucchini Boats Ingredients:
- 3 medium-sized zucchini
- 100g cream cheese
- 100g mushrooms, finely chopped
- 1 egg
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- salt and pepper, to taste
- chili flakes, to taste
- 100g mozzarella cheese, grated
These ingredients will help you create flavorful and satisfying Vegetarian Stuffed Zucchini that’s perfect for a wholesome meal or appetizer.
How to Make:
- Hollowing Zucchini: Use a spoon to hollow out the zucchini, leaving about a ¼-inch border around the edges to ensure they hold their shape while baking.
- Filling: Mix the filling ingredients together in a bowl until well combined. Be sure not to overmix to maintain a creamy texture.
- Stuffing Zucchini: Use a spoon or piping bag to evenly distribute the filling into the hollowed-out zucchini boats, pressing gently to pack the filling.
- Place the stuffed zucchini boats into the prepared baking dish. Sprinkle the grated mozzarella over the top of each boat, ensuring they are evenly covered.
- Baking: Bake the stuffed zucchini boats in a preheated oven 200°C (390°F) until the zucchini is tender and the cheese is golden and bubbly.
Tricks and Tips:
- Opt for medium-sized zucchini that are firm and free from blemishes. They should be uniform in size for even cooking.
- Extend your culinary horizons with this recipe—try it with yellow squash or even small eggplants for a delightful twist!
- For fillings containing ingredients like onions, garlic, and mushrooms, consider sautéing them first. This not only enhances their flavor but also ensures they are fully cooked before stuffing the zucchini.
- Experiment with different cheese toppings or crunchy breadcrumb mixtures for added texture and flavor.
Substitutions:
- Zucchini: If zucchini is not available, you can substitute it with yellow squash or eggplant for a similar texture.
- Cream Cheese: Swap cream cheese with ricotta cheese, goat cheese, or even Greek yogurt for a tangier flavor.
- Mushrooms: Any type of mushrooms can be used, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
- Onion: Shallots or leeks can be used instead of onions for a milder flavor.
- Dill: Substitute dill with other fresh herbs like parsley, basil, or cilantro, depending on your preference.
- Mozzarella: Any melty cheese like provolone, Swiss, or Monterey Jack can be used instead of mozzarella.
Storage and Serving:
- Storage: Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the stuffed zucchini boats in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) until heated through.
- Freezing: While zucchini boats can be frozen, the texture may become slightly watery upon thawing. To freeze, wrap the cooled stuffed zucchini boats individually in plastic wrap and aluminum foil before placing them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Why Stuffed Zucchini Boats are a healthy choice:
The Stuffed Zucchini Boats recipe offers a nutritious and satisfying option for a wholesome meal. Packed with vegetables, protein, and flavorful seasonings, it’s low in calories and rich in essential nutrients like vitamins, minerals, and antioxidants. The combination of zucchini, mushrooms, onions, garlic, and herbs provides a variety of health benefits, including support for digestion, immune function, and overall well-being. While the addition of cheese adds richness and flavor, it’s best enjoyed in moderation. Overall, this recipe is a delicious and healthy choice for anyone looking to enjoy a nutritious and flavorful meal.
What to Serve with Stuffed Zucchini Boats:
Cucumber Coleslaw Salad
Asian Carrot Salad
Cucumber Egg Salad
Stuffed Zucchini Boats
Ingredients
- 3 zucchini
- 100 g cream cheese
- 1 egg
- 1 onion finely diced
- 2 garlic cloves pressed
- 2 tbsp fresh dill chopped
- Salt to taste
- Pepper to taste
- Chili flakes to taste
- 100 g Mozzarella
Instructions
- Preheat your oven to 200°C (390°F) and lightly grease a baking dish.
- Begin by washing the zucchini thoroughly. Cut each zucchini in half lengthwise and use a spoon to hollow out the centers, creating boat-like shapes. Set the hollowed-out zucchini aside.
- In a mixing bowl, combine the cream cheese, finely chopped mushrooms, diced onions, minced garlic, chopped dill, egg, salt, pepper, and chili flakes. Mix well until all ingredients are evenly incorporated.
- Once the filling is prepared, spoon it into the hollowed-out zucchini boats, distributing it evenly among them.
- Place the stuffed zucchini boats into the prepared baking dish. Sprinkle the grated mozzarella over the top of each boat, ensuring they are evenly covered.
- Transfer the baking dish to the preheated oven and bake the stuffed zucchini boats for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Once cooked, remove the baking dish from the oven and allow the zucchini boats to cool slightly before serving.
Ein Traum!