These cheesy vegetarian zucchini boats feature creamy Comté cheese, fresh ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead. They're perfect for entertaining and weeknights!
Every summer we're overrun with summer squash in our garden, and this easy zucchini recipe is a great way to use up a farmer's market haul or garden surplus. It's one of my favorite side dishes for parties and potlucks, but it's also a wonderful light dinner when paired with a big green salad (my whole family loves them, including my daughter Ella who is a staunch zucchini hater!).
This post was sponsored by the Comté Cheese Association, but all opinions and recipes are mine. Thank you to all the companies that support From Scratch Fast and keep things cooking!
Ingredients:
- Zucchini: This recipe calls for medium zucchini, which are large enough to stuff but still tender. You can use large zucchini instead but will need to cook the stuffed boats for longer (you can also use smaller zucchini, but they will be harder to fill).
- Comté cheese: Comté is my very favorite cheese, and its nutty flavor pairs perfectly with mild zucchini. Comté is a PDO (Protected Designation of Origin) cheese from France. It's an Alpine style cheese similar to Gruyere with a sweeter finish. See below for other ways to use it!
- Ricotta cheese: Mild fresh ricotta provides the base for the stuffed squash filling.
- Onion and garlic: Sautéed onion and garlic lend depth of flavor to the the cheese filling. You can use a sweet onion, yellow onion or red onion.
- Egg: A beaten egg binds the filling, helping it to set up when baked.
- Fresh scallions and herbs: Sliced scallions and herbs lend a bright flavor. You can use fresh basil, mint, parsley, tarragon or a mix. If you don't have fresh herbs on hand, you can swap them out for a teaspoon of Italian seasoning.
- Toasted pine nuts: Pine nuts provide a crunchy garnish, but they're optional.
How do you hollow out a zucchini?
To make zucchini boats, first cut zucchinis in half lengthwise (if needed, trim off the zucchini tops). Score the zucchini flesh with a small knife (don’t go all the way to the skin), leaving a ¼-inch border. Using a small spoon (a grapefruit spoon works great) scrape out the insides of the zucchini halves. Cut a very small sliver off the bottom of each so that they lie flat without rolling around.
How do you make stuffed zucchini boats?
Heat olive oil in a medium skillet over medium heat. Saute onions until softened, then add garlic and cook until fragrant. Scrape into a bowl and let cool.
Add shredded Comté cheese, fresh ricotta, egg, scallions and herbs. Season with salt and pepper, and stir to combine.
Arrange the zucchini boats in an oiled 9x13-inch baking dish, and season with salt and pepper. Spoon the filling down the center of each. Sprinkle the top with more shredded Comté.
Bake until the zucchini is tender and the cheese is golden. Sprinkle with toasted pine nuts and herbs, if you'd like. The stuffed zucchini boats are delicious both warm and at room temperature.
What to serve with stuffed zucchini
Serve these vegetarian zucchini boats as a main course with a big Green Salad or with these Stuffed Baked Tomatoes (also, my kids love to dip them in marinara sauce). If serving them as a side dish, pair them with fish, vegetable dishes or grilled meats, such as Grilled Yogurt Chicken, Romesco Chicken, or Tuscan Grilled Skirt Steak.
Recipe tips:
- A grapefruit spoon works great for scraping out the inside of the zucchinis to make boats.
- For some spice, add a pinch of red pepper flakes to the filling.
- You can use small fresh zucchini instead of medium, although they will be harder to fill. Conversely, you can use 1-2 large zucchini instead (bake the zucchini for 10-15 minutes longer).
- Comté is an Alpine-style cheese with a sweet, nutty flavor. If you can’t find it, you can use gruyere instead.
- Refrigerate leftover stuffed zucchini boats in an airtight container for up to 4 days.
- Looking to use up more zucchini? Try these Triple Chocolate Zucchini Brownies or this Vietnamese Rice Noodle Salad!
- Watch the Web Story for this recipe.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
FAQs
Yes! The skin of zucchini is completely edible and has a mild flavor. You can eat the entire boat.
Cut a zucchini in half lengthwise then use a spoon to scrape out the flesh and seeds, leaving a ¼-inch border. Spoon the filling down the center, then bake.
All you need is a big green salad to turn these zucchini boats into a full meal. You can also serve them with a lightly dressed pasta.
Reheat stuffed zucchini in a microwave or 350 degree F oven until warmed through.
Other Comté recipes to try:
- Spinach & Artichoke Dip
- Broccoli Quiche
- Cheese Scones
- Cheesy Baked Tomatoes
- Fondue
- Creamy Pasta Bake
- Grilled Cheese
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Get the recipe!
Vegetarian Cheese & Herb Stuffed Zucchini Boats (Gluten Free)
Ingredients
- 2 tablespoons olive oil, plus more for baking dish
- ½ medium onion, very finely chopped
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 3 medium zucchinis (about 7 inches long), trimmed
- 1 cup plus 2 tablespoons shredded Comté cheese, divided (2 ½ - 3 ounces total)
- 1 cup fresh ricotta
- 1 large egg, lightly beaten
- 2 tablespoons thinly sliced scallions
- 2 tablespoons finely chopped mixed herbs (such as basil, mint, parsley and/or tarragon), plus more for serving
- Toasted pine nuts, for serving (optional)
Instructions
- Preheat the oven to 375˚F (190˚C). Rub a 9x13-inch or similar sized baking dish with olive oil.
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring often, until softened and golden, about 3-4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer to a small bowl and cool slightly.
- Cut the zucchinis in half lengthwise. Using a small knife, score the flesh (not all the way to the skin), leaving a ¼-inch border. Using a small spoon (a grapefruit spoon works great) scrape out the seeds and discard. If the squash halves are rolling around, cut a very small sliver off the bottom of each so that they lie flat. Place the zucchini halves, cut sides up, in the prepared baking dish.
- To the bowl with the onions, add 1 cup of the Comté cheese, the ricotta, the beaten egg, scallions and herbs. Season with salt and pepper, and stir to combine.
- Sprinkle the zucchinis with salt and pepper. Spoon the filling down the center of each. Sprinkle the remaining 2 tablespoons of Comté evenly over top.
- Bake until tender and golden, about 30 minutes. Let cool slightly then garnish with more herbs and pine nuts, if using.
Notes
- The filling for the stuffed zucchinis can be made the day before—refrigerate it in an airtight container.
- Once baked, the stuffed zucchini can sit at room temperature for up to 2 hours (don’t add the garnishes). Reheat in a 350˚F oven until warmed through.
- A grapefruit spoon works great for scraping out the inside of the zucchinis to make boats.
- For some spice, add a pinch of red pepper flakes to the filling.
- You can use small fresh zucchini instead of medium, although they will be harder to fill. Conversely, you can use 1-2 large zucchini instead (bake the zucchini for 10-15 minutes longer).
- Comté is an Alpine-style cheese with a sweet, nutty flavor. If you can’t find it, you can use gruyere instead.
- Refrigerate leftover stuffed zucchini boats in an airtight container for up to 4 days.
- Looking to use up more zucchini? Try these Triple Chocolate Zucchini Brownies or this Vietnamese Rice Noodle Salad!
Traci J says
Wow these are delicious!!!! Reminds me of a recipe my mom used to make - zucchini casserole. Definitely going in my recipe box!! ❤️❤️
Nicki Sizemore says
I’m so happy to hear!! ❤️
Carol says
I am making these for tonight’s supper and have a question. Do you discard the zucchini that was scooped out, or include it in the filling?
Nicki Sizemore says
Hi Carol! You will discard the inner flesh, which will be mostly seeds. If you’d like, you can sauté the insides and add them to veggie burgers or sautés, although I find them a bit mushy. I hope you like the stuffed squash!!
Carol says
Thanks for the quick reply Nicki!
I used Manchego cheese, as that’s what I had on hand. Everything looks good, and can’t wait to try them! Was happy to find a recipe that didn’t have sausage 👍🏻