Oven Baked Zucchini Boats

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Mains / Recipes / Snacks and Appetizers

I absolutely love zucchini. This recipe is not only super easy and quick, but it goes well with most main dishes; especially mediterranean or italian flavours. It is also a great way to increase your vegetable intake for the day. I am normally quite pedantic when it comes to ingredients and their quantities but these boats don’t require any measurements. Enjoy! Serves 4 Ingredients: zucchini boats

  • 4 zucchini – 1 zucchini per person (try to pick straight ones)
  • 1 large or 2 small tomatoes
  • 2 teaspoons of crushed garlic
  • small handful of fresh basil
  • handful of shredded parmesan
  • optional: shredded low fat mozzarella
  • few tablespoons of olive oil
  • salt
  • cracked pepper


  • Preheat oven to 180 degrees.
  • Wash and dry zucchini. Cut the zucchini in half length wise. Slice off a bit of the back so it will lay flat. Turn over and scoop out some of the middle. Don’t scoop out much, just enough to put in a little cheese.

zucchini boats

  • Line a baking tray with baking paper. Brush the underside of the zucchini with olive oil to stop it sticking to the paper. Pour some olive oil into a small bowl and mix with the garlic. Brush this on the top side of the zucchini slices.
  • Sprinkle on a little salt and cracked pepper.
  • Now fill your boats with some cheese.
  • Slice the tomatoes into small pieces so that they aren’t any wider than the zucchini and place on top.
  • Top with chopped basil. Add a little more cracked pepper and little more cheese and then place them into the oven to cook.

zucchini boats

  • Bake for about 20-25 minutes. Check to see if they are done at 15 minutes if your zucchini are smaller.

Here I have served the boats with middle eastern spiced chicken, a haloumi salad and minted yoghurt. Yum! zucchini boats

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The Author

Snaphappy foodie who is obsessed with travel. Currently living in London, originally from New Zealand.


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