These Stuffed Zucchini Boats are a delightful and nutritious dish, combining tender zucchini with a flavorful mixture of sautéed vegetables, eggs, and cheese. Perfect for a light lunch, dinner, or even as a side dish, these zucchini boats are packed with flavor and nutrition. The hollowed-out zucchini halves are stuffed with a filling of onions, sweet peppers, garlic, and fragrant herbs like coriander and basil, then topped with cheese and eggs for a creamy, savory finish.
The combination of fresh vegetables, savory cheese, and eggs creates a balanced meal that’s satisfying but not too heavy. The zucchini boats are topped with a generous dollop of sour cream and sprinkled with fresh parsley, adding a refreshing touch. Served with a side of cucumber slices and a splash of lemon juice, this dish is both healthy and bursting with vibrant flavors.
Full Recipe:
Ingredients
For the Zucchini Boats:
- Zucchini – 4, halved and hollowed out
- Oil – for frying
- Onion – 1, chopped
- Sweet red pepper – 1, chopped
- Garlic – minced, to taste
- Salt – to taste
- Black pepper – to taste
- Coriander – to taste
- Basil – to taste
- Green onions – chopped
- Eggs – 4
- Cheese – your choice, grated
- Sour cream – 150 g (about ⅔ cup)
- Parsley – chopped
- Cucumber – 1, sliced
- Lemon juice – to taste
Step-by-Step Instructions
1. Prepare the Zucchini Boats:
- Hollow out the zucchini: Start by halving the 4 zucchinis lengthwise. Use a spoon to carefully scoop out the seeds and create a hollow cavity in each zucchini half, leaving enough flesh to maintain their shape. Set the hollowed zucchini halves aside.
- Preheat the oven: Preheat your oven to 180°C (350°F). Lightly grease a baking dish and arrange the zucchini halves in the dish.
2. Prepare the Vegetable Filling:
- Heat the oil: In a large skillet, heat a tablespoon of oil over medium heat.
- Sauté the vegetables: Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the chopped sweet red pepper and minced garlic, cooking for another 3-4 minutes until the vegetables are soft and fragrant.
- Season the mixture: Stir in the salt, black pepper, coriander, and basil to taste. Continue cooking for another minute to let the flavors meld. Remove the skillet from the heat.
3. Assemble the Zucchini Boats:
- Fill the zucchini halves: Spoon the sautéed vegetable mixture evenly into the hollowed-out zucchini halves.
- Top with green onions and cheese: Sprinkle the chopped green onions over the filled zucchini, followed by a generous layer of grated cheese. You can use any cheese you like—cheddar, mozzarella, or feta work particularly well in this recipe.
4. Add the Eggs and Bake:
- Crack the eggs: Crack one egg into each zucchini boat over the vegetable and cheese filling. Try to place the egg carefully so it remains within the zucchini’s hollowed center.
- Bake the zucchini boats: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the zucchini is tender. If you prefer a runnier egg yolk, check the zucchini after about 15 minutes.
5. Serve the Zucchini Boats:
- Garnish with sour cream and parsley: Once the zucchini boats are baked, remove them from the oven and allow them to cool for a few minutes. Top each zucchini with a dollop of sour cream and a sprinkle of chopped parsley for added freshness.
- Serve with cucumber slices and lemon juice: Arrange the sliced cucumber on the side, and drizzle a little lemon juice over the top for a tangy contrast to the richness of the zucchini boats.
Cooking Tips
- Choose the Right Zucchini: Look for medium-sized zucchinis that are firm and have smooth skin. Larger zucchinis may become too watery when baked, while smaller zucchinis might not have enough space for the filling.
- Seasoning Variations: You can adjust the seasoning to suit your taste. Add a pinch of smoked paprika or cumin for a bit of smoky heat, or use fresh herbs like thyme or oregano for an aromatic touch.
- Cheese Choices: While this recipe suggests using a cheese of your choice, mozzarella, cheddar, or even feta work beautifully. For a richer flavor, you can mix two types of cheese.
- Prevent Overbaking the Eggs: Keep an eye on the zucchini boats while baking. If you prefer runny yolks, check them around the 15-minute mark. For fully set eggs, bake for the full 20-25 minutes.
- Vegetarian Variation: You can enhance the vegetable filling by adding other veggies like mushrooms, spinach, or cherry tomatoes. Simply sauté them with the onions and peppers before filling the zucchini.
Storage
- Refrigeration: Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 150°C (300°F) until warmed through, or microwave them on low heat.
- Freezing: You can freeze the unbaked, stuffed zucchini boats. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini boats to a freezer-safe container or bag. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.
Nutritional Facts (per serving, based on 4 servings):
- Calories: 230 kcal
- Protein: 12 g
- Fat: 15 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 420 mg
Please note that these values are approximate and depend on portion sizes and specific ingredients used.
FAQs
1. Can I use another type of squash instead of zucchini?
Yes, you can substitute zucchini with yellow squash or even small eggplants. Just make sure to adjust the baking time as needed based on the thickness of the squash.
2. What other vegetables can I add to the filling?
Feel free to get creative with the vegetable filling! You can add chopped mushrooms, spinach, or even diced tomatoes for extra flavor and texture.
3. Can I make these zucchini boats ahead of time?
Yes! You can prepare the zucchini boats up to the point of baking and store them in the refrigerator for up to 24 hours. When you’re ready to eat, simply bake them as directed.
4. What other cheeses work well in this recipe?
Mozzarella, cheddar, feta, or even goat cheese would all work beautifully in this recipe. Each brings its own unique flavor and texture to the dish.
5. Can I serve these zucchini boats with other side dishes?
Absolutely! These zucchini boats pair well with a variety of side dishes like quinoa, couscous, or a fresh green salad. They’re also delicious alongside roasted potatoes or a light soup.
Conclusion
These Stuffed Zucchini Boats with Vegetables, Eggs, and Cheese are a delicious, healthy, and versatile meal that’s perfect for any time of day. The tender zucchini pairs beautifully with the savory vegetable filling, while the baked eggs and melted cheese add a creamy richness. Topped with a dollop of sour cream and garnished with fresh parsley, this dish is as visually appealing as it is flavorful.
Whether you’re making this dish for a weekend brunch, a light dinner, or even meal prepping for the week ahead, it’s easy to prepare and packed with wholesome ingredients. The combination of fresh vegetables, herbs, and cheese makes it a satisfying meal that you’ll want to make again and again. Enjoy it as a standalone meal or pair it with a fresh salad or roasted potatoes for a complete, balanced meal.