Do you have an endless supply of Zucchini from your garden? These Stuffed Zucchini Boats are an easy zucchini recipe that is light, healthy and full of flavor.
As a child I never realized how convenient having a garden in our back yard was or how much work it was for my parents. Their garden was at least 35 x 20, and was filled with tomatoes, cucumbers, strawberries, pumpkins, and beans. My favorite part was always the strawberries, and the bread & butter pickles that we would get from canning. I always planned to have a big garden once I bought my own house and still do, but while that is in the works we decided to give these Earthboxes a try.
Can you grow Zucchini in an Earthbox?
Our first year container garden was a success. I was surprised at how many veggies we were able to grow with just three small containers. The only problem was that I ended up zucchini every few days. I was overwhelmed and didn’t know what to do with them all. I never really had zucchini growing up except for fried zucchini and we were getting tired of them svegetable kabobs.
In a search for zucchini recipes I came up with a few ideas for zucchini boats. These zucchini boats have become a favorite, they’re light, healthy and delicious. You can easily substitute ingredients with what you have on hand to make different versions of them. This time I baked them with a few vegetables that we had in our panty – red potatoes, onion, tomatoes and a little garlic, basil and cheese.
We’ve also made a similar zucchini recipe except we stuffed them with a chicken parm mixture. If you’ve ever made stuffed peppers, you can have stuffed zucchini instead.
Stuffed Zucchini Boats
What you will need to make these stuffed zucchini boats.
- 2 large Zucchini
- Roma Tomato, de-seeded, finely chopped
- 3 med red potatoes, cut into small cubes
- 1 small onion, chopped
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 tsp minced Garlic
- 1/3 cup Basil
- 4 Tbsp Olive oil
- salt and pepper to taste
- 2 baking pans lined with foil
- medium sized skillet
Step By Step Directions to make the Stuffed Zucchini Boats:
Preheat the oven to 400 degrees F. Toss potato cubes with 2 teaspoons of olive oil. Place in single layer on a baking sheet. Roast potatoes, stirring occasionally, until they are tender and browned, about 25-35 minutes.
Slice each zucchini in half lengthwise. Scoop out the seeds and most of the flesh, leaving about 1/4 inch. Save the flesh to use at a later time. Brush with olive oil and season with salt and pepper. Place on baking sheet, cut side down, roast for 10 minutes.
While the zucchini and potatoes are roasting, heat remaining olive oil in large non-stick skillet. Sauté onions until they are soft. Add garlic & tomatoes and 1/2 cup cheese, heat for another 2-3 minutes or until the tomatoes are soft. Remove from heat and mix in roasted potatoes and basil, stir until combined.
Remove zucchini skins from the oven and stuff with the filling. Top with remaining cheese and return to the oven for 4-5 minutes or until the cheese is melted.
Ingredients
- 2 large Zucchini
- 1 Roma Tomato finely chopped
- 3 med red potatoes cut into small cubes
- 1 small onion chopped
- 1 cup shredded Monterey Jack cheese
- 1 1/2 tsp minced Garlic
- 1/3 cup Basil
- 4 Tbsp Olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Toss potato cubes with 2 teaspoons of olive oil. Place in single layer on a baking sheet. Roast potatoes, stirring occasionally, until potatoes are tender and browned, about 25-35 minutes.
- Slice each zucchini in half lengthwise. With a spoon, scoop out the seeds and most of the flesh. Reserve the flesh to use at a later time. Lightly brush the zucchini "boats" with 1 tablespoons of olive oil and season with salt & pepper. Place on baking sheet, cut side down, roast 10 minutes.
- While zucchini and potatoes are roasting, heat remaining olive oil in large non-stick skillet. Sauté onions until they are soft. Add garlic & tomatoes, heat for another 2-3 minutes or until the tomatoes are soft. Remove from heat and add ½ cup cheese, roasted potatoes and basil, stir until combined.
- Remove the zucchini skins from the oven and stuff with the filling.
- Sprinkle with remaining cheese and return to the oven for 4-5 minutes or until the cheese is melted.
