Add this to the list of fun zucchini recipes to use up your summer zukes! Be sure to check out our tips and video below. Stuffed zucchini for the modern cook = zucchini boats! There’s a reason people go nuts for zucchini boats. They are easy to make–no special “cheffy” skills needed–and they are the perfect carrier for whatever toppings or filling you like! Classic stuffed zucchini boat recipes typically call for a heavy meat and cheese topping, but these vegetarian zucchini boats take on fresh Mediterranean flavors that will not disappoint. Like our Greek stuffed onions, we make use of the entire vegetable, including the flesh; it goes right in the filling for the zucchini boats. This is a simple recipe that takes 20 minutes or less! Here’s how…
How to make zucchini boats
- Season and grill zucchini halves on both sides (a little brush of quality extra virgin olive oil is important here).
Tip: grill zucchini until tender and nicely charred, this brings out the delicious flavor! - Scoop out the flesh to hollow out the zucchini halves…or to create “boats” for the topping or filling (do not discard the tender charred flesh, it’s so tasty and we’ll use it later).
- Make the filling. The possibilities for the filling here are endless here (see more examples below), but I kept my filling simple, leaning more towards fresh and vegetarian options. To make it, combine the zucchini flesh with Mediterranean favorites like tomato, feta, green onions, and fresh herbs. I love using a couple different herbs here like mint and parsley. And if you like a little extra zest, then do as I have and add a squeeze of lemon juice.
- Fill the zucchini boats with the stuffing and enjoy!
Stuffed zucchini boat variations
Wondering what else you can use for a topping or filling for these easy zucchini boats? Here are a few more ideas:
Add more vegetarian items like a handful of baby spinach, olives, or marinated artichokes. And if you like things spicy, add a pinch of hot pepper flakes (Oooh or even a little harissa, which is not necessarily spicy but will add an interesting kick!) Give these vegetarian zucchini boats a little Italian flare by using baby mozzarella, fresh basil, and maybe a little cured meat like Prosciutto or salami. If you’re up for a little extra work, then make the meat and rice stuffing from this stuffed pepper recipe (it does make more than you need for 6 zucchini halves, but then you’ll have more rice to eat later. Or, make more zucchini boats!)
Ways to serve them
Mediterranean grilled zucchini boats are an obvious appetizer choice. And here’s a fun tip! If you’re serving a larger crowd, you can cut the zucchini halves crosswise to create smaller “boats” that are much easier to pick up (no fork and knife needed.) A dollop of Tzatziki sauce on top doesn’t hurt a bit! Or you can serve these grilled zucchini boats as a side next to things like: Chicken Meatballs; Pan-Seared Trout; Lemon Garlic Salmon; or Lamb Burgers.
Can you freeze zucchini boats?
If you have leftovers, store them in the fridge in a tight-lid glass container for 2 days or so. They’re great cold or at room temperature. But I would not advise freezing zucchini boats. The grilled zucchini will be too mushy once thawed and the topping won’t be in the best shape either.
Is zucchini healthy?
If you’re searching for Mediterranean diet recipes or ingredients, zucchini will show up over and over. It’s a staple in Mediterranean cooking and regularly on my shopping list. Zucchini, also known as courgette is a type of summer squash. It’s low in fat and carbohydrates, high in antioxidants and filled with vitamins and important nutrients like vitamin C, folate, and potassium. For me, zucchini is essential in a hearty ratatouille and makes a great addition to a fun skillet dinner like this sauteed shrimp and zucchini. And I’ll often serve a simple baked zucchini as a side next to nearly any protein. You may also like 50+Mediterranean Diet Recipes. Or check out the archives for all our recipes. And be sure to join my email list for FREE weekly meal plans and more! *This recipe/article has been republished with new information and media for readers’ benefit.
