Go Back

Cheesy Garlic Parmesan Zucchini Boats

Cheesy garlic parmesan zucchini boats with a creamy garlic-parmesan filling, baked until the top forms a deep golden crust of parmesan and mozzarella. Tender zucchini boats are stuffed and finished with a sprinkle of fresh parsley for an Italian zucchini boats style main dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 zucchini Medium zucchini, halved lengthwise.
  • 3 tbsp unsalted butter Melted.
  • 5 garlic Minced.
  • 1 cream cheese Softened.
  • 1 g sour cream Use full-fat if available.
  • 0.75 cup parmesan cheese Grated, divided.
  • 1 cup mozzarella cheese Shredded, divided.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 2 tbsp fresh parsley Chopped, plus extra for garnish if desired.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 400°F and line a sheet pan if needed so the zucchini releases easily after baking.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell; chop the removed zucchini flesh and set it aside.
  3. Sauté the garlic in melted butter for 30 seconds until fragrant, then add the chopped zucchini flesh and cook for 3 minutes.
  4. Mix cream cheese and sour cream until smooth, then stir in half the parmesan, half the mozzarella, Italian seasoning, garlic powder, salt, and black pepper until fully combined.
  5. Stir the garlic-zucchini mixture into the creamy mixture until evenly coated, then fill each zucchini shell with the filling.
  6. Top each boat with the remaining mozzarella and parmesan.
  7. Bake for 20–25 minutes at 400°F until the top is deeply golden and the zucchini is tender, then garnish with fresh parsley and serve hot.

Notes

Pro tip: leave a consistent 1/4-inch zucchini shell so the boats hold their shape and don’t turn watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 375°F until warmed through. Freezing is not recommended due to texture changes in the zucchini. Dietary swap: use lactose-free cream cheese and sour cream for a lactose-reduced option.