Mediterranean Zucchini Boats

Rating: 4.17 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Tender zucchinis stuffed with Mediterranean goodness make a great side dish and are a pleaser at every party.

By smparks

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
12
Yield:
12 boats
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • 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.

  • 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; protein 3g; carbohydrates 4.1g; fat 2.8g; cholesterol 5.4mg; sodium 124.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Bonniesigns
Rating: 4 stars
05/12/2020
It was good. I used Italian seasoning instead of basil and oregano. I put a little extra of onion, olives and seasoning and asiago cheese. Read More

Most helpful critical review

France C
Allstar
Rating: 3 stars
05/18/2019
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 by sprinkling with salt and letting sit for 20 mins to release the extra moisture. Then pat with a towel or squeeze dry before proceeding. 2) finely shred the onion and garlic otherwise it won't have time to cook through and will be crunchy and overpowering. 3) in the very least double (or even triple) the olives feta asiago pine nuts basil and oregano. These were barely detectable. 4) salt and pepper are necessary and will do wonders for bringing out the flavors. With these changes the zucchini will be transformed into a flavorful dish. I used 8" zucchinis since that is what's usually considered "medium" size. As written I had to dump out the extra liquid from the zucchini after removing them from the oven. This recipe is very versatile and can be customized with your favorite seasonings. I would also suggest chopping the zucchini before "stuffing" it back into the shells. Read More
Helpful
(9)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Allstar
Rating: 3 stars
05/17/2019
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 by sprinkling with salt and letting sit for 20 mins to release the extra moisture. Then pat with a towel or squeeze dry before proceeding. 2) finely shred the onion and garlic otherwise it won't have time to cook through and will be crunchy and overpowering. 3) in the very least double (or even triple) the olives feta asiago pine nuts basil and oregano. These were barely detectable. 4) salt and pepper are necessary and will do wonders for bringing out the flavors. With these changes the zucchini will be transformed into a flavorful dish. I used 8" zucchinis since that is what's usually considered "medium" size. As written I had to dump out the extra liquid from the zucchini after removing them from the oven. This recipe is very versatile and can be customized with your favorite seasonings. I would also suggest chopping the zucchini before "stuffing" it back into the shells. Read More
Helpful
(9)
Anne Crawford
Rating: 4 stars
06/12/2019
Added split cherry tomatoes for color and added flavor Read More
Lynda S
Rating: 4 stars
06/13/2019
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. Read More
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Hawksmate
Rating: 5 stars
02/18/2020
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 before adding the stuffing next time. Read More
Bonniesigns
Rating: 4 stars
05/12/2020
It was good. I used Italian seasoning instead of basil and oregano. I put a little extra of onion, olives and seasoning and asiago cheese. Read More
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