Rating: 4.5 stars 4.2
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!

Recipe Summary

15 mins
30 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.

  • Bake in the preheated oven until hot and slightly tender, about 10 minutes.

  • Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.

  • Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.

  • Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

Cook's Note:

You can use any fruity salsa instead of the mango-peach salsa.

You could peel the zucchini before baking, if you wish.

Nutrition Facts

248 calories; protein 7.7g; carbohydrates 31.5g; fat 11.7g; cholesterol 8.6mg; sodium 470.3mg. Full Nutrition