These baked zucchini boats are creamy, herby, and irresistibly golden on top. A rich cheese filling with olives and garlic melts into tender zucchini, creating a light yet satisfying vegetarian dinner. Serve them straight from the oven with a fresh salad for an easy, crowd-pleasing meal.
Ingredients
- 2 zucchini
- 350 g cream cheese
- 200 g hard cheese, grated
- 1 bunch fresh herbs (parsley and dill), chopped
- Salt and black pepper to taste
- 40 g olives, chopped
- 1-2 garlic cloves, minced
- 10 ml olive oil
Instructions
- Halve the zucchini lengthwise and scoop out the flesh.
- Mix the cream cheese, grated hard cheese, herbs, salt, pepper, olives, and garlic into a filling.
- Stuff the zucchini halves generously.
- Arrange in a baking dish and drizzle with olive oil.
- Bake at 180°C (350°F) for 35 minutes.
- Ten minutes before done, sprinkle with extra grated cheese and switch on the grill for a golden crust.
Tips
- Do not over-scoop the zucchini; leave a sturdy shell so the boats hold their filling.
- Chop the scooped flesh and stir a little into the filling for extra flavor and less waste.
- For more vegetable-packed dinner ideas, Allrecipes and Serious Eats both offer excellent baked vegetable recipes.
If you love baked zucchini, try Creamy Zucchini Soup and Cheesy Zucchini Casserole with Ham for more cozy, cheesy suppers.
Nutrition: per 100 g: 160 kcal, protein 8.6 g, fat 8.2 g, carbs 12.8 g.