One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
4 stuffed zucchini
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.

  • Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.

  • Bake in preheated oven for 12 minutes.

Nutrition Facts

198 calories; protein 12.1g; carbohydrates 9.2g; fat 13.4g; cholesterol 36.7mg; sodium 546.9mg. Full Nutrition
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Reviews (59)

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Most helpful positive review

Rating: 5 stars
06/22/2007
We made this recipe as printed only before adding the zucchini and onions into the zucchini boats sprinked the boat with an Italian blend of cheese added some Italian seasoning to the zucchini and onion mixture and filled the boat. Then sprinkled more cheese on top. It was delicious. Read More
(52)

Most helpful critical review

Rating: 3 stars
05/09/2006
This was ok as written but with some tweaking I think it could be really good. First of all I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better. Some fresh herbs wouldn't have done any harm either. Finally if you are going to serve it as I did alongside a sauceless piece of meat I think a rich creamy Parmesan sauce would be wonderful. I think I'll fiddle around with this and see what I can do. Read More
(51)
76 Ratings
  • 5 star values: 21
  • 4 star values: 32
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
06/22/2007
We made this recipe as printed only before adding the zucchini and onions into the zucchini boats sprinked the boat with an Italian blend of cheese added some Italian seasoning to the zucchini and onion mixture and filled the boat. Then sprinkled more cheese on top. It was delicious. Read More
(52)
Rating: 3 stars
05/09/2006
This was ok as written but with some tweaking I think it could be really good. First of all I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better. Some fresh herbs wouldn't have done any harm either. Finally if you are going to serve it as I did alongside a sauceless piece of meat I think a rich creamy Parmesan sauce would be wonderful. I think I'll fiddle around with this and see what I can do. Read More
(51)
Rating: 4 stars
07/30/2008
This was good however, as usual, I modded it to my tastes therefore 4 stars. I microwaved the zucchini prior to cutting for an easier time with that. After scooping out the inside, I placed the boats on a cookie sheet sprayed with Pam and then covered them in garlic salt. (Should have patted dry with a paper towel...) I mixed the zucchini and diced onion with the pepperoni and a TON of garlic salt as I love it. Also salt and peppered it. I layed down pizza sauce and some cheddar (all I had) prior to filling back up the boats. When loaded, sprinkled with salt, pepper, and more cheddar. They were DELICIOUS...thanks for this healthy "pizza". Read More
(39)
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Rating: 5 stars
07/21/2008
I made this twice already and we love it! I used tiny cubed salami since we have a 2-year old and a 9-month old and pepperoni would've been too spicy. I also used sliced green onion instead of the white onion and some feta cheese. I put a couple of dots of cream cheese on the bottom of the zucchini boats before adding the remaining ingredients and it was so good and creamy! My kids absolutely loved it - especially the mozarella on top. My nine-month old ate nearly an entire half by himself! We had guests over and I made it again, and that's all they would talk about. I used 8 zucchinis since our garden was overflowing with them, and I will definitely make this again!!! Read More
(31)
Rating: 5 stars
09/04/2007
I liked this alot. They make a great lunch or slice them in 1" slices after baking and serve as appetizers. I sauted the onions pepperoni and zucchini "insides" with salt and pepper. I do recommend salt and peppering the inside of the zucchini before stuffing so that gets some flavor as well. I topped it off with some freshly grated parmasian and baked in the toaster oven. Read More
(16)
Rating: 3 stars
10/14/2007
We found this recipe intriguing. However it did indeed need some "tweaking". We added butter to saute the veggies peeled and chopped the zucchini and added salsa & a Mexican cheese blend. We then baked it in a casserole dish instead of the shells. It turned out so well that we've made large batches and frozen it. Read More
(14)
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Rating: 5 stars
07/22/2009
This was the first time in my life I ate zucchini and loved it! My husband and 7yr old also raved. I added a smear of cream cheese to the bottom of the boats before putting the fillings in as someone else suggested doing. I used a grapefruit spoon to scoop out the middles. On the bigger squash I mistakenly left too much rind - make sure you scoop them as thin as you can. This recipe did take me closer to 25 min to prep but that's probably because it was my first time trying to stuff a zucchini! Great recipe I'll be buying a lot more zucchini in my weekly trips to the farmers market! Read More
(12)
Rating: 4 stars
07/30/2009
I think I'll need to either pre-cook the zucchini "boats" first or adjust the cook time next time because mine came out a little under cooked. But my husband really liked it. We eat a ton of zucchini and I'll definitely try this again. Read More
(8)
Rating: 4 stars
07/10/2008
I know you can't rate a recipe if you change it alot but I made this with turkey kielbasa chopped small and it was really great! Even my two and four-year olds liked it. Read More
(6)
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