Grilled Stuffed Zucchini Boats

by Patti on January 30, 2014 · 2 comments

Zucchini Boats 1

Zucchini is quickly moving up the ranks at our house to favorite vegetable.  I’m having to buy more of it, and more often.  It goes on the grill, in our pasta, in the oven, in the microwave – basically anywhere I can warm it.  Because everyone seems to love it at our house, I decided to use this to my advantage – I created a zucchini boat.  This takes the bread out of a recipe that seems like it should have bread and replaces it with a vegetable.  Similar to our bacon crusted pizza, where we take the pizza dough out of the picture and replace it with bacon. This just replaces it with a vegetable.  Can you tell that this one was my idea, not Kevin’s?

As you can see in this picture, with a spoon you lightly scrape out the inside thickest layer of the zucchini meat.You want to make it thin enough to be able to really add some goodness in, but thick enough that it will stay together while cooking.  I’d recommend leaving at least a 1/2 inch of zucchini.  Play it safe the first time.

Zucchini Boats 4

After the zucchini innards have been scooped out, then you will gently spoon in the cream cheese mixture.  Feel free to really stuff these guys.  It may ooze slightly, but oozing has never hurt anyone.  Then sprinkle with cheese. Because…it just seems like you should.  I used a mozzarella and Parmesan mixture on these particular boats.

Zucchini Boats 3

These little guys turned out fantastic!  This was the first of what I imagine will be many many more fillings I will create with these boats.

Zucchini Boats 2

What would you stuff a zucchini boat with? If  you have an idea for a filling to share – I’d love to hear!


Grilled Stuffed Zucchini Boats

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Grilled Stuffed Zucchini Boats


  • 3 zucchini's - sliced long ways and the insides scooped out.
  • 1 block low fat cream cheese
  • 1/4 cup chopped sundried tomatoes
  • 1/2 tablespoon salt
  • 1 tsn pepper
  • 1/2 cup of shredded mozzarella cheese and parmesan cheese


  1. Mix the cream cheese, sundried tomatoes, salt and pepper and green onion. Mix well.
  2. Scoop out some of the inside zucchini half and fill with the cream cheese mixture. Sprinkle the cheese on top.
  3. Grill indirectly for 20 minutes, or until the cheese is melted and the zucchini softens. Serve immediately.

Leave a Comment

{ 2 comments… read them below or add one }

Dee Matlock August 4, 2016 at 9:31 am

I stuff mine with brown ground Chuck, onions, the insides of the zucchini, and seasons. Top it with tomato ketchup and sprinkle parmesan on to and bake it. One of our favorite dishes.


Kat August 27, 2013 at 4:17 pm

This sounds wonderful, I have been using zucchini as the “crust” on my shepard’s pie for years.


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