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Cheese Stuffed Zucchini Boats

Cheese stuffed zucchini boats are baked zucchini halves filled with a creamy ricotta mix and overflowing mozzarella and parmesan. You get tender zucchini with golden, blistered melted cheese at the edges.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 zucchini Medium, halved lengthwise; scoop out centers to leave a 1/4-inch shell.
  • 2 tbsp olive oil Brush zucchini shells and sauté the filling base.
  • 4 garlic Minced cloves.
  • 1 cup cherry tomatoes Halved.
  • 0.5 cup ricotta cheese Stir into the filling.
  • 1 cup mozzarella cheese Shredded; divided for topping and mixing.
  • 0.25 cup parmesan cheese Grated for the filling.
  • 1 tsp Italian seasoning Season the filling.
  • salt and black pepper To taste for shells and filling.
  • fresh basil For garnish.
  • red pepper flakes For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and bake setup
  1. Preheat the oven to 400°F (204°C). Set a baking dish or sheet pan inside while it heats if you like browning on the bottoms.
Make the zucchini boats
  1. Halve each zucchini lengthwise, then scoop out the center with a spoon leaving a 1/4-inch shell; chop the scooped flesh and set it aside. Keep the shells intact so they hold the filling.
  2. Brush the zucchini shells with olive oil, season with salt and pepper, and place them cut-side up in a baking dish. Arrange them so they’re snug but not stacked.
Cook the filling
  1. Sauté the minced garlic in olive oil for 30 seconds. Cook just until fragrant, not browned.
  2. Add the chopped zucchini flesh and cherry tomatoes, then cook for 3–4 minutes until softened. Stir occasionally to evenly soften the mixture.
  3. Remove from heat and mix with ricotta, half the mozzarella, parmesan, and Italian seasoning. Stir until the filling looks evenly combined.
Fill and bake
  1. Generously fill each zucchini shell with the cheese mixture, then top with the remaining mozzarella. Press lightly so the filling stays put during baking.
  2. Bake for 20–25 minutes until the zucchini is tender and the cheese is golden and bubbly, with browned blistered edges. Garnish with fresh basil and red pepper flakes right after baking.

Notes

Pro tip: Don’t over-scoop—keeping a ~1/4-inch zucchini wall helps the boats hold their shape and prevents watery filling. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a 350°F oven until warmed through. Freeze is not recommended because the zucchini texture changes after thawing. Dietary swap: to make it vegetarian as written, ensure any cheese is vegetarian-friendly; for lower dairy, swap ricotta for part-skim or use a lactose-reduced ricotta if needed.