These Stuffed Zucchini Boats are a showstopper of a vegetarian dish, bursting with Mediterranean charm and layered with satisfying textures and bold flavors. Tender zucchini are carefully carved and filled with a colorful medley of sautéed potatoes, onions, garlic, mushrooms, bell pepper, tomatoes, herbs, and cheese. A creamy, garlicky mushroom sauce enriched with Parmesan and French mustard brings decadence to the table. Finally, everything is baked to golden perfection with a crown of gooey mozzarella.
Whether you’re hosting a dinner party or just treating yourself to a flavorful homemade meal, this recipe delivers comfort, color, and a true celebration of vegetables in every bite.
Preparation Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Yield: Serves 4
Cuisine: European (German-Mediterranean Fusion)
Ingredients
For the zucchini boats:
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2 medium zucchinis
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Salt (for drawing moisture)
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1 tbsp olive oil
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1/3 tsp salt
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1/3 tsp black pepper
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1 egg
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1 tbsp herbs of your choice (dill recommended)
For the vegetable filling:
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500–600 g potatoes, peeled and diced
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1 onion, chopped
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1 bell pepper, chopped
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2 tomatoes, diced
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3 cloves garlic, minced
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Vegetable oil (for frying)
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Salt and black pepper, to taste
For the creamy mushroom sauce:
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200 g mushrooms, sliced
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50 g butter
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1 tbsp wheat flour
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300 ml milk
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50 g Parmesan cheese, grated
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3 tbsp French mustard
Topping:
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100 g mozzarella cheese
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Leek, sliced (optional, for garnish or layering)
Step-by-Step Directions
Step 1: Prepare the Zucchini Boats
Wash the zucchinis and slice them lengthwise. Carefully scoop out the center to form boats, leaving a border around the edges. Lightly salt them and let sit for 15 minutes to draw out excess moisture. Pat dry with a towel.
Brush the hollowed zucchini interiors with olive oil and set aside.
Step 2: Make the Seasoned Egg Mixture
In a bowl, beat 1 egg with 1/3 tsp salt, 1/3 tsp black pepper, and 1 tbsp herbs (such as dill or Italian herb mix). Set aside for use later—this adds flavor and helps bind the filling.
Step 3: Cook the Potatoes
In a large skillet, heat a bit of vegetable oil and fry the diced potatoes until golden and tender. Set aside.
Step 4: Sauté the Aromatics
In the same pan, add a little more oil and sauté the garlic for 2–3 minutes until fragrant. Add the onion and cook until translucent. Stir in the bell pepper, and cook until softened. Finally, add the diced tomatoes and cook down slightly. Combine this mixture with the fried potatoes. Stir in the seasoned egg mixture for added richness.
Step 5: Fill the Zucchini
Preheat your oven to 180°C (350°F).
Pat the zucchini dry and place them in a lightly oiled baking dish. Spoon the vegetable mixture into each zucchini boat generously. Top each boat with slices of mozzarella cheese and some thinly sliced leek if desired.
Bake for 25–30 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
Step 6: Make the Creamy Mushroom Sauce
While the zucchini bakes, prepare the sauce. In a saucepan, melt 50 g butter over low heat. Stir in 1 tbsp wheat flour and cook gently, stirring constantly, until it forms a smooth roux.
Slowly whisk in 300 ml milk and cook, stirring, until the mixture thickens.
Add the sliced mushrooms and cook for 5–7 minutes until soft. Stir in Parmesan cheese and French mustard. Season with salt and pepper to taste.
Step 7: Serve
Plate the zucchini boats and drizzle generously with the creamy mushroom-mustard sauce. Garnish with more Parmesan and fresh dill if desired. Enjoy hot.
Nutritional Information (Approximate, per serving)
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Calories: 410 kcal
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Protein: 17 g
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Carbohydrates: 32 g
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Fat: 25 g
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Fiber: 6 g
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Sugar: 6 g
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Sodium: 560 mg
Why You’ll Love This Recipe
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Beautiful presentation: Perfect for entertaining or family dinners.
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Flavor-packed: Combines sweet vegetables, creamy sauce, and melty cheese.
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Comforting and healthy: Hearty potatoes and vegetables made lighter by baking.
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Make-ahead friendly: Can be assembled in advance and baked just before serving.
Serving Suggestions
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Serve with a crusty baguette or rice pilaf
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Add a light cucumber salad or lemon vinaigrette greens on the side
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For a meatier version, mix in ground turkey or sausage to the filling
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A chilled glass of white wine like Sauvignon Blanc pairs beautifully
Health Benefits
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Zucchini: Low in calories and high in hydration and antioxidants
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Potatoes: Provide potassium and vitamin C
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Mushrooms: Great source of B vitamins and immune-boosting nutrients
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Olive oil and herbs: Heart-healthy fats and anti-inflammatory properties
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Parmesan and mozzarella: Contribute calcium and protein
Tips for Success
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Don’t overbake the zucchini—check for tenderness without collapse
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Drain excess moisture from vegetables to avoid a soggy filling
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Use a piping bag or spoon to fill boats neatly
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Add a few chili flakes for a spicy kick
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Use whole milk for a richer sauce, or plant-based milk for a vegan-friendly swap
Possible Variations
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Meaty option: Add ground beef or chicken
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Vegan: Replace cheese with plant-based alternatives and skip the egg
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Low-carb: Skip potatoes and use cauliflower rice or chickpeas
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Mediterranean: Add olives and sun-dried tomatoes to the filling
Conclusion
This recipe is a flavorful celebration of seasonal vegetables and creamy indulgence, balanced perfectly in one baked dish. With customizable fillings, flexible ingredient swaps, and a sauce that will make you want to lick the spoon, these Stuffed Zucchini Boats are both nourishing and satisfying. Whether you’re looking for a wholesome weeknight dinner or a centerpiece for your weekend table, this recipe delivers.
10 Frequently Asked Questions
1. Can I prepare the zucchini boats ahead of time?
Yes, you can stuff the zucchinis and refrigerate them for up to 12 hours before baking.
2. What kind of herbs work best in the egg mixture?
Dill, parsley, oregano, or thyme all work beautifully.
3. Can I use sweet potatoes instead of regular potatoes?
Yes, but they may take slightly longer to cook and will add sweetness.
4. Is the mustard taste strong?
No—it adds a mild tang and depth to the sauce without being overpowering.
5. Can I make the sauce without flour?
You can substitute with cornstarch or leave it out for a thinner sauce.
6. What’s the best way to scoop the zucchini?
Use a small spoon or melon baller, being careful not to pierce the skin.
7. Can I freeze the leftovers?
The zucchini can be frozen after baking, though the texture may soften slightly when reheated.
8. How can I make this recipe gluten-free?
Use gluten-free flour or cornstarch in the sauce, and double-check your mustard.
9. Can I make this spicier?
Absolutely—add chili flakes, hot paprika, or chopped jalapeño to the filling.
10. What if I don’t have mozzarella?
Use any melty cheese like cheddar, provolone, or gouda.
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