Stuffed Zucchini Boats

As a child I never realized how convenient having a garden in our back yard was or how much work it was for my parents. Their garden was at least 35 x 20, and was filled with tomatoes, cucumbers, strawberries, pumpkins, and beans.   My favorite part was always the strawberries, and the bread & butter pickles that we would get from canning. I always planned to have a big garden once I bought my own house and still do, but while that is in the works we decided to give these Earthboxes a try. Our first year container gardening was a success and I was surprised at how many veggies we were able to grow with just three small containers.  The only problem was I had I ended up zucchinis every few days and didn’t know what to do with them all. I never really had zucchini growing up except for fried zucchini and we were getting tired of them on kabobs.

earthboxes

These zucchini boats have become a favorite, they’re light, delicious and you can easily substitute ingredients to make different versions of them. This time I baked them with red potatoes, tomatoes, onion, and a little garlic, basil and cheese. We’ve also had them as a chicken parm variation substituting the pasta for zucchini, and if you’ve ever made stuffed peppers, you can have stuffed zucchini instead.

stuffed zucchini boats

What you will need:

  • 2 large Zucchini
  • Roma Tomato, de-seeded, finely chopped
  • 3 med red potatoes, cut into small cubes
  • 1 small onion, chopped
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 tsp minced Garlic
  • 1/3 cup Basil
  • 4 Tbsp Olive oil
  • salt and pepper to taste
  • 2 baking pans lined with foil
  • medium sized skillet

Stuffed Zucchini Boats

Zucchini boats

Preheat the oven to 400 degrees F. Toss potato cubes with 2 teaspoons of olive oil. Place in single layer on a baking sheet. Roast potatoes, stirring occasionally, until they are tender and browned, about 25-35 minutes.

 stuffed Zucchini

Slice each zucchini in half lengthwise. Scoop out the seeds and most of the flesh, leaving about 1/4 inch. Save the flesh to use at a later time. Brush with olive oil and season with salt and pepper. Place on baking sheet, cut side down, roast 10 minutes.

easy Zucchini recipe

While the zucchini and potatoes are roasting, heat remaining olive oil in large non-stick skillet. Sauté onions until they are soft. Add garlic & tomatoes and 1/2 cup cheese, heat for another 2-3 minutes or until the tomatoes are soft. Remove from heat and mix in roasted potatoes and basil, stir until combined.

tomato potato stuffed Zucchini

Remove zucchini skins from the oven and stuff with the filling. Top with remaining cheese and return to the oven for 4-5 minutes or until the cheese is melted.

stuffed Zucchini boats

stuffed Zucchini recipe

 

5.0 from 1 reviews
Stuffed Zucchini Boats
 
Ingredients
  • 2 large Zucchini
  • 1 Roma Tomato, finely chopped
  • 3 med red potatoes, cut into small cubes
  • 1 small onion, chopped
  • 1½ cups shredded Monterey Jack cheese
  • 1½ tsp minced Garlic
  • ⅓ cup Basil
  • 4 Tbsp Olive oil
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Toss potato cubes with 2 teaspoons of olive oil. Place in single layer on a baking sheet. Roast potatoes, stirring occasionally, until potatoes are tender and browned, about 25-35 minutes.
  3. Slice each zucchini in half lengthwise. With a spoon, scoop out the seeds and most of the flesh. Reserve the flesh to use at a later time. Lightly brush the zucchini "boats" with 1 tablespoons of olive oil and season with salt & pepper. Place on baking sheet, cut side down, roast 10 minutes.
  4. While zucchini and potatoes are roasting, heat remaining olive oil in large non-stick skillet. Sauté onions until they are soft. Add garlic & tomatoes, heat for another 2-3 minutes or until the tomatoes are soft. Remove from heat and add ½ cup cheese, roasted potatoes and basil, stir until combined.
  5. Remove the zucchini skins from the oven and stuff with the filling.
  6. Sprinkle with remaining cheese and return to the oven for 4-5 minutes or until the cheese is melted.

 

 

Comments

  1. shelly peterson says:

    These look really good. I do love zucchini but I don’t cook with it much. I would love to try these.

  2. How cool! I have always wanted some type of garden but have no clue where to begin- Earthboxes sound great! Also, those zucchini boats look delicious. Perfect to customize with your favorite toppings!

  3. This looks so delicious. I am going to try this recipe

  4. John Smith says:

    Excellent for festive picnics, I should think!

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