Zucchini Boats

Zucchini boats are a stunning and mouthwatering dish with a protein-rich, savory filling of lentils, tomatoes, herbs, and parmesan cheese.

For more high protein vegetarian meals, try our stuffed peppers, lentil patties, and stuffed eggplant.

Louise and I make these zucchini boats when we want something wholesome, filling, and packed with flavor, but easy to throw together with pantry staples.

They’ve become a favorite in our kitchen as they are incredibly satisfying, but also a smart way to boost both plant-based protein and gut-friendly fiber in one meal.

If you’ve tried our stuffed tomatoes, ricotta-stuffed zucchini, or baked butternut squash, you’ll love this recipe too.

It hits the same comforting notes while giving your body plenty of what it needs, especially if you’re looking for more nutrient-dense meals that still feel indulgent.

One of our favorite things about these zucchini boats is how practical they are. Prep them ahead of time, and reheat for quick lunches or easy dinners throughout the week.

And here’s our little secret: we use the scooped-out zucchini flesh as part of the stuffing.

It adds moisture, flavor, and keeps food waste to a minimum 🎉.

Quantities are in the recipe box at the bottom of the page.

• Zucchini: Use medium zucchini squash (courgette in the UK); globe, yellow, crookneck, and grey zucchini all work. Substitute: 2 medium eggplants for 4 zucchini.

• Lentils: Great plant-based alternative to ground meat (like sausage or beef). Use canned for convenience or cook dried lentils (green, black, or brown). Substitute: mashed chickpeas or black beans.

• Walnuts: Add texture, protein, and healthy fats. Optional: omit if allergic.

• Olive Oil, Garlic, and Onion: Build a flavorful base. Oil-free option: dry-sauté onion on low heat, then add garlic.

• Balsamic Vinegar: Adds umami and depth. Substitute: reduced-sodium soy sauce.

• Tomatoes: Use canned crushed tomatoes, or sub with purée, diced tomatoes, passata, or marinara.

• Dried Herbs: Italian seasoning works best; or use basil, thyme, or oregano. Optional: red pepper flakes or chipotle for heat and smokiness.

• Parmesan Cheese: Use grated parmesan, shredded mozzarella, or vegan cheese. For a lighter version, skip the cheese and drizzle with yogurt or tzatziki before serving.

• Parsley: Garnish with chopped flat-leaf parsley. Sub with mint, basil, chives, dill, or spring onions.

US cups + grams measurements in the recipe box at the bottom of the page.

1. Make the boats

Wash, dry, and cut the zucchini in half lengthwise.

Scoop out some of the zucchini’s flesh and chop it finely with a knife or in a food processor. Also, finely chop the onion and garlic.

Tip: It’s easiest if you hold the zucchini with your left hand and spoon out the flesh with your right hand. Try not to remove too much flesh. The zucchini boats should be sturdy enough to hold the filling without collapsing.

2. Prep the filling

Preheat the oven to 400°F or 200°C.

Heat a tablespoon of olive oil in a large skillet and sauté the chopped onion for 3 minutes.

Add garlic and chopped zucchini pulp and cook for 5 minutes.

Add drained and rinsed lentils, finely chopped walnuts, crushed tomatoes, herbs, balsamic vinegar, salt, and black pepper.

Simmer for about 10 minutes on medium to low heat, stirring occasionally.

Turn the heat off, stir in the grated parmesan cheese, then taste and adjust for salt, spices, and balsamico.

3. Fill and Bake

Fill the zucchini shells with the lentil mixture and arrange them on a baking tray or dish.

Sprinkle with grated parmesan cheese and bake at 400°F or 200°C for about 20 minutes or until the zucchini are tender-crisp.

Tip: You can use a spoon to fill the zucchini. We like to press the filling down by hand.

Baking time depends on the zucchini size and your taste. If you like tender-crisp zucchini with some bite, then 20 minutes is enough. For softer zucchini, bake a little longer.

How do you serve zucchini boats?

Arrange the zucchini boats on a serving platter, sprinkle with freshly chopped parsley or other fresh herbs, and optionally lemon wedges.

Try zucchini boats as a main dish. We recommend them next to a tomato-cucumber salad, rice salad, or Panzanella.

If you like to add grains, try them with our 5-minute couscous, barley salad, or pearl couscous salad.

We also recommend serving them alongside a sauce such as tzatziki sauce, yogurt tahini sauce, sour cream, or simple Greek yogurt.

Make ahead: This is an excellent recipe for meal prep. The zucchini boats keep well for a few days and reheat well in the microwave.

Refrigerator: Store them in the fridge for 3 – 4 days. They can also be kept on a serving plate wrapped in film or in an airtight container.

Reheat them in the microwave for about 2 minutes or in a preheated oven at 400°F or 200°C for about 10 minutes.

Freezer: You can assemble and freeze the zucchini boats before baking them. They keep for about three months in the freezer. Thaw them in the refrigerator for a few hours, then bake.

Frozen and thawed zucchini boats will have a different texture than fresh-baked zucchini. That’s because freezing changes the structure of the zucchini, making it a little softer.

More zucchini recipes

• Zucchini fritters
• Zucchini soup
• Lentil bolognese
• Banana zucchini bread
• Zucchini pasta
• Fried zucchini
• Roasted zucchini

If you tried these zucchini boats or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!