Stuffed Zucchini Boats

Zucchini.

It’s probably one of the most versatile vegetables out there.

You can make bread, cake, chips, fritters, and so much more all centered around that one green squash.

There were (and still are) so many bookmarked and favorited recipes floating around my computer for zucchini dishes that I wasn’t quite sure where to start.

Until, or course, I saw a recipe for Stuffed Zucchini.

Those, my friends, looked far too delicious to pass up.

Stuffed Zucchini Boats

  • 4 medium zucchinis
  • 1 tbsp olive oil
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1/2 medium size onion, chopped
  • 4 slices prosciutto, chopped
  • 2 tbsp basil
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees.  Cut zucchini in half lengthwise.  Using a small spoon, carefully scoop out flesh and seeds, leaving about 1/4 inch around edges.  You can discard flash and seeds.  In a large skillet, heat oil over medium heat.  Add bell pepper, garlic, and onion and cook for 5 minutes, stirring occasionally.  Add prosciutto and breadcrumbs and cook for 2-3 more minutes.  Take off heat and add basil. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle Parmesan cheese over top.  Bake in preheated oven for 15-20 minutes, or until the zucchini is cooked through.

Believe me when I say that if I could actually sail in these boats, I would.  In fact, I’d do pretty much anything for these boats, as long as the end result consisted of me taking a big bite.

Stuffed Zucchini is just too yummy to not end up in my mouth.

If you’re still unsure about making this (which, by the way, you really shouldn’t be) just think of it this way:  You will be doing me a favor by making it, because I want you to taste it. I want you to experience all of Stuffed Zucchini’s delicious-ness, and as soon as possible, at that.

So, really, don’t be selfish.  Instead, head to your kitchen, and build yourself some boats.

Revisited Recipe of the Day:

Turkey Quinoa Meatloaf


22 Comments

  1. Anonymous

    August 14, 2012 at 9:50 pm

    I made this for dinner tonight and it was absolutely amazing!! The only thing I did differently was I didn’t add prosciutto because I didn’t have time to goto the store. So I just increased the rest of my stuffing ingredients. It was still a hit for dinner and a great success!! This recipe is going into my recipe book and I can’t wait to make it again!! Thanks for the amazing recipe!!

    1. SS

      August 15, 2012 at 7:37 am

      Awww, you have no idea how happy reading that made me! It’s so amazing as a blogger when someone tries a recipe, enjoys it, and then take the time to write such a sweet comment.

      Thanks for making my day and I’m glad you enjoyed the recipe!

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  6. Jennifer Wright

    May 22, 2013 at 8:23 pm

    These are baking in the oven right now! They smell SOOOOO good! I didn’t have prosciutto though, so I used BACON =) Also had some tomatoes I needed to use, so I threw those in too! Can’t wait!!!

    1. SS

      May 24, 2013 at 7:20 am

      Yum! Bacon is totally a good idea. Tell me what you think when you taste them!

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  12. Rachael

    June 1, 2013 at 11:03 pm

    I made this last week for dinner to see if I could convert my boyfriend into a zucchini fan. I used bacon and served the boats with fresh grape tomatoes and…he loved them! I will definitely make this recipe again and want to try to fill the boats with some sort of quinoa mixture. I also have to add that I’ve tried several of your recipes and they’ve all been great! My favorite so far is the chocolate tofu mousse. Thanks for posting such great recipes!

    1. SS

      June 3, 2013 at 7:20 am

      I’m so happy to hear all of that, Rachael! A quinoa Zucchini Boat sounds so delicious, I’m so trying that this summer.

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