Tuscan Stuffed Zucchini Boats
These Mediterranean-inspired Tuscan Stuffed Zucchini Boats are a delicious summer-y weeknight dinner with a savory filling of sun-dried tomatoes, chickpeas, and quinoa. Topped with melty mozzarella and fresh basil, these zucchini boats will be your favorite way to enjoy those extra summer zucchini!
What you’ll love about this:
Zucchini boats are one of my all-time favorite summer meals! They’re very simple to make and the leftovers are delicious even a few days later.
I believe this is one of the BEST zucchini boat recipes you will ever try!
This recipe was inspired by my other Tuscan recipes that have been a fan-favorite, specifically my Tuscan Chickpea Soup and my Tuscan Pasta Salad.
The filling is the perfect balance of savory (thanks to the onions and spices) and sweet & tangy (thanks to the sun-dried tomatoes and cherry tomatoes).
I know you are going to absolutely love these Tuscan Stuffed Zucchini Boats!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What size zucchini are best for zucchini boats?
Medium-sized zucchinis, around 6 to 8 inches in length, are best for zucchini boats. They are large enough to hold a generous amount of stuffing but still tender and flavorful.
Smaller zucchinis might not provide enough space for filling, while larger ones can be too tough and seedy.
What is the best type of non-dairy mozzarella cheese?
There are surprisingly a lot of good options now. My personal favorites are Violife or Good Planet – they seem to melt and taste the best!
How to make Zucchini Boats
1. Prepare the Zucchini
Preheat the oven to 400 degrees F. Spray a large rectangular baking dish (or baking sheet) with cooking spray.
Start by cutting the zucchini in half lengthwise, then trim off the stem ends. Using a spoon, carefully scoop the flesh out of the zucchinis.
Drizzle the zucchini with olive oil and sprinkle with Italian seasoning, salt and pepper. Arrange the zucchini in the baking dish or pan face up.
2. Make the Filling
In a small/medium pot, begin cooking your quinoa to package instructions.
Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for ~ 4 minutes or until the onion is soft. Add the minced garlic and cook for another minute.
Add your chickpeas, chopped sundried tomatoes, halved cherry tomatoes, vegetable broth, and spinach. Season with salt and pepper and Italian seasoning. Cover and simmer over low/medium heat for 10 minutes.
After the chickpeas have softened, use the back of a wooden spoon or fork and mash some of the chickpeas.
Pour in the marinara sauce and and quinoa. Stir until combined.
3. Fill the Boats & Bake
Spoon the tuscan mixture evenly into the zucchini shells, then top with the shredded mozzarella cheese.
Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
Sprinkle with fresh basil leaves, then serve.
Can I prep zucchini boats in advance?
Yes, you definitely can! This is a great recipe to make ahead of time by simply stuffing the boats up to the point they should go in the oven. Cover them with plastic wrap or foil and place in the fridge for up to 24 hours.
How do you store leftover zucchini boats?
Let them cool first. Then wrap the baking dish tightly or place them in an airtight container. Refrigerate them for up to 3-4 days.
Can you freeze leftovers?
Place them in an airtight container or wrap with aluminum foil. Freeze for up to 2 months.
How do you reheat zucchini boats?
You can warm them in the microwave individually or reheat in the pan/dish for 20 minutes at 350 F.
For more delicious zucchini recipes, try out these!
- Lemon & Dill Roasted Zucchini Dip – great for an appetizer!
- Roasted Broccoli & Zucchini – the perfect side dish or summer!
- Easy Peach Zucchini Bread – juicy peaches combined with moist zucchini bread…pure heaven!
Pro Tips
- Choose medium zucchini (Large ones get a little tough and small won’t fit all your filling.)
- Salt the zucchini while you make the filling. The salt will draw out extra liquid so that the boat itself will be less mushy after cooking.
- Other additions to these tuscan stuffed zucchini boats:
- White beans, vegan chicken pieces
- Kale, sweet potatoes, mushrooms
- More fresh herbs like parsley or thyme
More Dinner Recipes
Want some more dinner inspo? Check out these excellent options for weeknight dinner! (That won’t take you hours to make!)
Tuscan Stuffed Zucchini Boats
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Ingredients
Zucchini
- 4 medium or large zucchini
- drizzle of olive oil
- 1 tsp Italian herbs
- sprinkle of salt and pepper
Filling
- 1/2 cup uncooked quinoa
- 1 small onion diced
- 2 cloves minced garlic
- 15 oz can of chickpeas drained and rinsed
- 1/3 cup roughly chopped sundried tomatoes (in oil)
- 1/2 cup halved cherry tomatoes
- 2 heaping cups fresh spinach
- 1 tsp Italian seasoning
- 1 cup vegetable broth or water
- 1/4 tsp salt add more to taste
- pinch pepper
- 3/4 cup marinara
Toppings
- mozzarella shreds choose a df version if vegan
- fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F. Spray a large rectangular baking dish (or baking sheet) with cooking spray.
- Start by cutting the zucchini in half lengthwise, then trim off the stem ends. Using a spoon, carefully scoop the flesh out of the zucchinis.4 medium or large zucchini
- Drizzle with olive oil and sprinkle with Italian seasoning, salt and pepper over the zucchini middles. Arrange the zucchini in the baking dish face up.drizzle of olive oil, 1 tsp Italian herbs, sprinkle of salt and pepper
- In a small/medium pot, begin cooking your quinoa to package instructions.1/2 cup uncooked quinoa
- Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for ~ 4 minutes or until the onion is soft. Add the minced garlic and cook for another minute.1 small onion, 2 cloves minced garlic
- Add your chickpeas, chopped sundried tomatoes, halved cherry tomatoes, vegetable broth, and spinach. Season with salt and pepper and Italian seasoningCover and simmer over low/medium heat for 10 minutes.15 oz can of chickpeas, 1/3 cup roughly chopped sundried tomatoes (in oil), 1/2 cup halved cherry tomatoes, 2 heaping cups fresh spinach, 1 tsp Italian seasoning, 1 cup vegetable broth, 1/4 tsp salt, pinch pepper
- After the chickpeas have softened, use the back of a a wooden spoon or fork and mash some of the chickpeas.
- Pour in the marinara sauce and and quinoa. Stir until combined.3/4 cup marinara
- Spoon the tuscan mixture evenly into the zucchini shells, then top with the shredded mozzarella cheese.mozzarella shreds
- Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
- Sprinkle with fresh basil leaves, then serve.fresh basil leaves
So yummy!
I had been so tired of my regular meal prep that this recipe came across my Pinterest feed at the perfect time! It was novel and different from the quinoa bowls I had been making, but still included so many of my favorite veggies and flavors! They were super easy to make, too, and I can’t wait to try the extras I froze for when I don’t feel like cooking.