Stuffed Zucchini Boats with Mushroom, Pineapple, and Cheese Filling

Stuffed zucchini is one of those dishes that always feels like a celebration of fresh vegetables. This recipe takes the humble zucchini and transforms it into something spectacular. With a hearty mushroom, onion, bell pepper, and pineapple filling, topped generously with melted cheese, it creates a wonderful balance of savory, sweet, and cheesy goodness. The flavors are further complemented by herbs, garlic, and a creamy sauce made with sour cream, mayonnaise, cucumber, and parsley. The result is a light yet satisfying dish that can be served as a main course for vegetarians or as a creative side dish to accompany grilled meats. It’s easy to prepare, colorful on the table, and an absolute crowd-pleaser.

Ingredients

• 2 medium zucchini

• Salt, to taste

• Paprika, to taste

• 1 teaspoon dried garlic

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 150 g mushrooms, chopped

• 1 bell pepper, diced

• 3 slices canned pineapple, chopped

• Black pepper, to taste

• 100 g cheese, grated

• 1 tomato, thinly sliced

• Fresh dill, chopped

• 3 tablespoons sour cream

• 1 tablespoon mayonnaise

• 1 cucumber, finely diced

• Fresh parsley, chopped

• 1 garlic clove, minced (for sauce)

• 1 teaspoon Provençal herbs

Cooking Directions

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

2. Cut the zucchini in half lengthwise and carefully scoop out the centers, creating boat-like shells.

3. Rub the zucchini boats with olive oil and season with salt, paprika, and dried garlic. Place them on the prepared baking sheet and bake for 20 minutes until slightly tender.

4. While the zucchini bakes, heat a pan with vegetable oil. Add the chopped onion and sauté for 2–3 minutes until softened.

5. Stir in the garlic and cook for 1 more minute until fragrant.

6. Add the mushrooms and fry for 5 minutes until golden.

7. Stir in the diced bell pepper and season with salt, black pepper, paprika, and a pinch of dried garlic. Cook for another 5–7 minutes.

8. Add the chopped pineapple and stir well, letting the sweetness balance the savory flavors. Remove from heat.

9. Mix half of the grated cheese and some chopped dill into the mushroom mixture. This will make the filling rich and cheesy.

10. Remove the zucchini boats from the oven and fill them generously with the mixture.

11. Top with sliced tomato and sprinkle with the remaining grated cheese.

12. Return to the oven and bake for 15 minutes at 180°C until the cheese is bubbly and golden.

13. While baking, prepare the sauce by combining sour cream, mayonnaise, cucumber, parsley, minced garlic, salt, black pepper, and Provençal herbs in a small bowl. Stir until smooth.

14. Remove the zucchini from the oven, let cool slightly, and serve warm with the creamy sauce on the side.

Nutritional Information (per serving, serves 4)

• Calories: 280 kcal

• Protein: 12 g

• Carbohydrates: 20 g

• Fat: 18 g

• Fiber: 5 g

• Sodium: 580 mg

Why You’ll Love This Recipe

This stuffed zucchini dish is a flavor explosion that combines the earthiness of mushrooms, the sweetness of pineapple, and the creaminess of cheese. It’s filling without being heavy and makes eating vegetables exciting. The creamy garlic-herb sauce takes it to another level, adding freshness and tanginess that balances the baked zucchini perfectly. Whether you’re vegetarian or simply trying to eat more plant-based meals, this recipe feels indulgent yet healthy.

The Origins and Inspiration Behind the Dish

Stuffed vegetables have been enjoyed for centuries in cuisines across the world, from Mediterranean stuffed peppers to Turkish dolmas. Zucchini, in particular, is a versatile base that absorbs flavors beautifully. This recipe takes inspiration from Mediterranean cooking, where fresh vegetables, herbs, and cheese come together harmoniously. The addition of pineapple brings a playful twist, infusing a tropical sweetness that contrasts wonderfully with the savory mushroom filling.

Ingredient Spotlight

Zucchini is the star of this recipe—low in calories, high in vitamins, and a perfect canvas for bold flavors. Mushrooms provide umami richness, while bell peppers bring sweetness and crunch. Pineapple adds brightness and a touch of acidity, which balances the savory cheese. Dill and parsley freshen the flavor, while the Provençal herbs in the sauce tie everything together with a fragrant, herby touch.

Storage and Reheating Tips

Stuffed zucchini is best eaten fresh, but leftovers keep well. Store in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 180°C (350°F) for 10 minutes or until warmed through. The sauce should be stored separately in the fridge and consumed within 1–2 days for the best flavor. Avoid freezing, as zucchini can become watery when thawed.

Common Variations to Try

You can easily adapt this recipe. For extra protein, add cooked quinoa, rice, or even chickpeas to the filling. For a heartier version, sprinkle feta or goat cheese instead of mozzarella. If you’re not vegetarian, cooked chicken or ground turkey can be added to the mushroom mixture. You can also play with the seasoning—smoked paprika, chili flakes, or curry powder would all give this dish a unique spin.

Pairing Recommendations

This dish pairs beautifully with a light green salad or roasted vegetables. If you’d like to add a side of carbs, serve with garlic bread or herbed rice. For drinks, a crisp white wine like Sauvignon Blanc or a sparkling water with lemon enhances the freshness of the dish.

Health Benefits

Zucchini is rich in vitamins A and C, while mushrooms contribute antioxidants and plant-based protein. Pineapple brings vitamin C and digestive enzymes, while the herbs and garlic are known for their immune-boosting properties. Using olive oil instead of heavy fats keeps the dish lighter, and the addition of fresh cucumber and parsley in the sauce adds hydration and nutrients.

Conclusion

Stuffed Zucchini Boats with Mushroom, Pineapple, and Cheese Filling is a recipe that proves vegetables can be exciting, satisfying, and delicious. It’s a dish that feels light yet indulgent, with every bite offering a mix of textures and flavors. Perfect for weeknight dinners, family gatherings, or as a creative vegetarian main, this recipe will win hearts and satisfy cravings. Serve it once, and it will quickly become a favorite at your table.