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Stuffed Zucchini Boats

stuffed zucchini

This recipe for stuffed zucchini makes a fantastic vegetable side dish but is also a vegetarian main course.

It is filled with savory herbs like rosemary, basil, oregano and parsley which add both flavor and nutrition.

The stuffing recipe also has a healthy and delicious mix of tomatoes, cheese and garlic. Can’t beat that!

These stuffed zucchini are often called zucchini boats because that is exactly what they look like if you slice them lengthwise to stuff them. Little gondolas.

This recipe is wonderfully healthy for us with all the herbs and vegetables in it. To make it healthier either leave off the cheese topping entirely or cut the amount of topping you use in half.

Zucchini recipes are in even more demand late in the summer when those giant versions are being given away by home gardeners to anyone who will take them.

You can also use large zucchini in this recipe, so feel free to take them from anyone who offers.

Stuffed zucchini

Stuffed Zucchini Boats

This recipe for stuffed zucchini is filled with savory herbs like rosemary, basil, oregano and parsley. The stuffing recipe also has a healthy and delicious mix of tomatoes, cheese and garlic. Can't beat that!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main or Side, Side Dish
Cuisine American
Servings 6 Servings
Calories 385 kcal


  • 6 zucchini, small
  • 2 tablespoons oil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt, or less
  • 1 tablespoon fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 cup onion, chopped
  • 1/2 cup red pepper, diced
  • 1/2 cup celery, sliced
  • 1/4 to 1/2 pound mushrooms, fresh, chopped
  • 4-5 tomatoes, chopped
  • 1/2 pound cottage cheese
  • 2 cups cheddar cheese, grated
  • 1 cup bread crumbs


  • Cut the zucchini in half lengthwise. Scoop out the pulp and set it aside, being careful to leave a sturdy outer shell intact.
  • Heat the oil in a heavy skillet and add the rosemary, basil, oregano, salt parsley, garlic, onion, peppers, celery and mushrooms. Sauté for 2 minutes. Add the chopped zucchini pulp and tomatoes. Continue cooking until the pulp is tender. Remove from the heat. Stir in the cottage cheese, mixing until it melts.
  • Arrange the zucchini shells in an oiled baking dish. Line each shell with a layer of 1 1/2 tablespoons of cheddar, then fill with the vegetable/cheese mixture. Top the shells with a mix of bread crumbs and the remaining cheddar.
  • Bake at 350°F for 45 minutes.
  • Makes 6 or 12 servings.


Calories: 385kcalCarbohydrates: 30gProtein: 21gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 48mgSodium: 751mgPotassium: 983mgFiber: 5gSugar: 12gVitamin A: 1679IUVitamin C: 61mgCalcium: 414mgIron: 3mg
Tried this recipe?Let us know how it was!

This recipe is listed as one of our diabetic recipes because it really is a meal on it’s own. Just add a large salad and another vegetable for a vegetarian meal or grilled meat or fish for a healthy protein to go along.

You can make this a gluten free recipe, if you need that, by using gluten free bread crumbs.

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Look here for another variation on stuffed zucchini, this one a stuffed pattypan squash.

You will find all of our delicious vegetable recipes here.

If you like this recipe, I would really appreciate it if you share it on social media. Thanks.

diabetic recipe

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