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Mediterranean Zucchini Boats

Rated as 4.2 out of 5 Stars

"Tender zucchinis stuffed with Mediterranean goodness make a great side dish and are a pleaser at every party."
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20 m servings 48
Original recipe yields 12 servings (12 boats)


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  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
  3. Cook under the preheated broiler until cheese browns, about 10 minutes.


  • Cook's Notes:
  • Feel free to use other squash of your choice.
  • You can use Romano, Parmesan, or other hard Italian cheese in place of the Asiago.
  • You can also bake these, around 15 min at 350, but they aren't as firm.

Nutrition Facts

Per Serving: 48 calories; 2.8 4.1 3 5 125 Full nutrition

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Read all reviews 4
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This recipe definitely has potential, with a few changes. As written, the zucchini is bland and very watery. I would suggest the following: 1) "sweat" the zucchini flesh in a fine mesh strainer ...

I made these with mozzarella cheese instead of Asiago and cooked them for 20 minutes. The boats were still a little firmer than al dente, but still good. I might cook them for a few minutes be...

I made it as per the recipe but didn't have any pine nuts so I sprinkled some almond powder in the mixture. It was still very good.

Added split cherry tomatoes for color and added flavor