Looking for a new way to enjoy zucchini? These zucchini boats are the perfect solution! Simply slice a zucchini in half, scoop out the insides, and fill with a mixture of tasty ingredients. It doesn’t get any easier.
These zucchini boats actually look like boats so kids will love this meal!
Vegetarian Zucchini Boat Recipe
These zucchini boats recipe is the perfect healthy alternative to traditional sausage stuffed zucchini boat recipes. It’s packed with fresh veggies and flavor, so it tastes great! You can even add your favorite meat if you want to make this dish even more hearty. This recipe, this is very similar to another favorite, Taco Stuffed Zucchini Boats Recipe, is easy enough for beginner cooks but still delicious enough that everyone will love it.
Whether you’re cooking for one or ten people, these zucchini boats are sure to be a hit at any mealtime! They’re also incredibly versatile and you can easily change things up by adding meat, swapping the brown rice for couscous or using small pasta like orzo or pearls. You can add more veggies or use a different cheese.
What zucchini is best to use?
You do not want to use the giant zucchini for this recipe. Save those for stir fries or zucchini bread. You want the ones that are about 10 inches long. This is the best length. They are also better because they are younger and the younger the zucchini the more tender the skin and flesh is.
If you only have the large ones, you can peel them and just cut them down into smaller lengths.
How to Reheat Zucchini Boats
The zucchini boats will last for 3 days in the refrigerator as long as they are stored in an airtight container. You can reheat them in the oven by placing them on a baking sheet and heating until they are warmed through. You can also reheat them in the microwave. Personally, I prefer them in the oven because it gives them a better texture.
Can Zucchini Boats be Frozen
I would not recommend freezing zucchini boats. This is because the zucchini will become mushy when it thaws out. You can freeze any leftover filling that you may have because you will not notice the texture change in that zucchini like you will in the boat part.
Can They Be Made Ahead of Time
Zucchini boats taste best when they are made fresh but they can be made and stored in the refrigerator for up to 3 days. One idea, if you want to make them ahead if to boil the zucchini and then scoop them for the filling. Refrigerator the boat portions of the zucchini and then finish cooking the filling. Let the filling cool and place it in an airtight container. All of the ingredients will last for 3 days and when you are ready to serve, simple add them together and bake.
Here’s What You’ll Need
zucchini
carrots
butter
onion
garlic
couscous or brown rice
reduced fat feta cheese
fresh parsley, oregano, or mint
salt and pepper
How to Make Zucchini Boats
Preheat oven to 350 degrees.
Bring a large pot of water to boil. Cut zucchinis in half lengthwise. Cut 2-1/2 inches off bottom of carrot and cut in half lengthwise, then cut each half on the diagonal. Boil zucchini and carrot “sails’’ for 5 minutes.
Remove and let cool until you can handle them. With a small knife or pointed spoon, scoop center of zucchini out (leaving 1/2 -inch thickness to zucchini “boat”). Dice scooped out zucchini and remaining end of carrot.
Heat butter in skillet. Add onion and garlic, cook until onion is soft, stirring occasionally, about 5 minutes. Add carrots and zucchini and cook for about 7 minutes, stirring occasionally. Remove from heat and add to cooked couscous or rice. Stir in feta cheese, herbs, salt and pepper.
Place zucchini halves on baking sheet. Scoop rice or couscous mixtures into zucchini halves, pressing firmly to form mounds. You might have extra of the filling.
Bake 25 minutes. Remove from oven. Carefully place carrot ends on small skewers or toothpicks and stick sails in boats.
Zucchini Boats
Ingredients
- 2 medium zucchinis
- 1 large carrot peeled
- 2 Tbsp Country Crock or butter
- 1/2 small onion diced
- 1 clove garlic finely chopped
- 1 c. cooked couscous or brown rice I used brown rice
- 1/4 c. reduced fat feta cheese
- 1 Tbsp. fresh parsley oregano, or mint, finely chopped
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of water to boil. Cut zucchinis in half lengthwise. Cut 2-1/2 inches off bottom of carrot and cut in half lengthwise, then cut each half on the diagonal. Boil zucchini and carrot “sails’’ for 5 minutes. Remove and let cool until you can handle them. With a small knife or pointed spoon, scoop center of zucchini out (leaving 1/2 -inch thickness to zucchini “boat”). Dice scooped out zucchini and remaining end of carrot.
- Heat butter in skillet. Add onion and garlic, cook until onion is soft, stirring occasionally, about 5 minutes. Add carrots and zucchini and cook for about 7 minutes, stirring occasionally. Remove from heat and add to cooked couscous or rice. Stir in feta cheese, herbs, salt and pepper.
- Place zucchini halves on baking sheet. Scoop rice or couscous mixtures into zucchini halves, pressing firmly to form mounds. Bake 25 minutes. Remove from oven. Carefully place carrot ends on small skewers or toothpicks and stick sails in boats.
Nutrition
This recipe was first published in April of 2013 and has since been updated with new images. The delicious recipe remains the same.
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