Zucchini Boats Recipe, Cooking Tips, and Variations

Zucchini boats are a style of stuffed vegetable, featuring a savory filling baked into half of a zucchini, hollowed out to resemble a boat. Serve zucchini boats as an appetizer, side dish, or main course.

Zucchinis are a summer squash harvested while immature, with tender, edible skin. While they are a summer crop, you can find zucchini year-round in many grocery stores.

There are many ways to prepare zucchini in your home kitchen. You can sauté the veggie, serve it raw in vegetable carpaccio, make plant-based “zoodles,” or bake it in casserole-style dishes, like zucchini au gratin and zucchini lasagna.

Alternatively, incorporate the squash into sweeter recipes like zucchini bread and zucchini crisp. For a playful side dish or appetizer, try making zucchini boats, a fun, visually appealing way to serve this summer vegetable.

Zucchini boats are an easy and approachable way to jazz up pantry staples or clear out the fridge. Here’s what to know:

1. 1. Picking the best zucchini: Fresh zucchini should be deep green and firm to the touch, with minimal blemishes or gauges in the skin. Larger zucchinis can hold more filling, while smaller to medium zucchini are ideal for appetizer portions.
2. 2. Adding a crunchy topping: To add texture to your zucchini boats, top them with seasoned panko breadcrumbs or rustic, hand-torn breadcrumbs. For a gluten-free preparation, use toasted pine nuts or finely chopped almonds. Tent the boats with foil if the toppings begin to burn too early in the baking process.
3. 3. Repurposing leftovers: Most leftovers make compelling zucchini boat fillings, whether lentil and grain salads, fried rice, or holiday mashed potatoes.
   

Like stuffed poblano or bell peppers, zucchini boat recipes feature a range of fillings. Here are a few of the most popular variations:

1. 1. Beans and grains: Any combination of cooked grains or beans makes a wonderful zucchini boat filling. Try a Mexican-style quinoa salad with black beans and corn; Italian-inspired farro and white bean filling with caramelized onion; or Middle Eastern bulgur with sautéed carrots, spiced cauliflower, and dates.
   
2. 2. Meat and cheese: For those looking for heartier main dishes that still check the low-carb box, fill zucchini boats with meat and cheese. Brown ground beef, ground turkey, or hot Italian sausage and sliced onion in a skillet, then toss with a vibrant, garlicky tomato sauce (like marinara sauce) or enchilada sauce. If you like, top the boats with freshly grated Parmesan cheese or melty strands of mozzarella cheese.
3. 3. Potatoes: Think of potato-stuffed zucchini as the healthier sibling of twice-baked potatoes. Spoon roughly chopped sautéed potatoes or mashed potatoes into the hollow part of the zucchini and top with all your favorite baked potato garnishes.
   
4. 4. Complementary herbs and spices: Dress up your zucchini boat filling using your favorite herbs and spices. Add Italian seasoning if you love the combination of dried herbs and fennel, or use taco seasoning for bright cumin and red chili notes. For an Indian-inspired base, toast whole cumin and coriander seeds in a bit of ghee or oil, then sauté onions, garlic, and a finely chopped fresh green chili.

Store zucchini boats upright in an airtight container in the refrigerator. To reheat, place the zucchini boats on a baking sheet in a 400-degree-Fahrenheit oven until the filling is warmed through. (Avoid the microwave, which will only turn everything mushy.)