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Vegetarian zucchini boats on a plate.
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Vegetarian Cheese & Herb Stuffed Zucchini Boats (Gluten Free)

These cheesy vegetarian zucchini boats feature fresh zucchini, creamy Comté cheese, ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead—perfect for both entertaining and weeknights!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: stuffed zucchini boats, stuffed zucchini recipe, vegetarian zucchini boats
Servings: 4 -8 people

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

Do Ahead:
  • 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.
Storage: Leftover stuffed squash can be refrigerated for up to 4 days. Reheat it in a 350˚F oven or in the microwave until warmed through.
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!