Garlic Herb Stuffed Zucchini Boats

Garlic Herb Stuffed Zucchini Boats are the perfect summer-inspired dish—light, savory, and packed with flavor. Whether you’re harvesting fresh zucchini from the garden or grabbing a few from the farmer’s market, this recipe makes them shine. Each zucchini is hollowed and roasted to tender perfection, then filled with a herby, cheesy quinoa mixture that’s both satisfying and delicious.

What makes these zucchini boats stand out is the balance of bright lemon, fragrant garlic, creamy mozzarella, and juicy cherry tomatoes. And even better? They’re easy to make and reheat beautifully for lunches or quick weeknight dinners. The texture is just right—melty, soft, with a golden top and just a hint of crispness.

Zucchini has been cultivated since ancient times, but the “stuffed zucchini boat” style became popular in American kitchens during the 1960s as home cooks looked for creative ways to reduce meat and use garden veggies. Today, it remains a smart and satisfying choice.

Get ready to dig in—this wholesome twist on a classic veggie dish will leave everyone wanting seconds!

Recipe Yield: 4 servings

INGREDIENTS

4 medium zucchini
1 tbsp olive oil
½ cup finely chopped yellow onion
2 garlic cloves, minced
¾ cup cooked quinoa (or rice)
½ cup grated Parmesan
½ cup shredded mozzarella
¼ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
2 tbsp chopped fresh parsley (plus more for garnish)
½ cup cherry tomatoes, halved
1 tbsp lemon juice
1 tbsp olive oil (for drizzling)

INSTRUCTIONS

1. Prep the zucchini:
Preheat oven to 400°F. Cut each zucchini in half lengthwise and scoop out the center flesh using a spoon, leaving about ¼-inch thick shell. Reserve ½ cup of the scooped flesh and finely chop.

2. Sauté the filling:
In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic, chopped zucchini flesh, and red pepper flakes. Sauté another 2 minutes until fragrant.

3. Build the filling:
Remove pan from heat. Stir in cooked quinoa, Parmesan, oregano, lemon juice, salt, pepper, and parsley. Let mixture cool slightly, then fold in mozzarella and cherry tomatoes.

4. Stuff and bake:
Arrange zucchini boats on a parchment-lined baking dish. Spoon the filling evenly into each. Drizzle tops with 1 tbsp olive oil. Bake for 20–22 minutes until zucchini is tender and cheese is golden.

5. Garnish and serve:
Sprinkle with extra chopped parsley and serve warm.

Helpful Tips to Perfect This Recipe

Use Uniform Zucchini: Select medium zucchini that are similar in size for even roasting and stuffing.
Don’t Skip the Drizzle: A light olive oil drizzle before baking gives a beautifully golden, flavorful finish.
Add Protein for a Boost: Mix in cooked sausage, ground turkey, or chickpeas to make it a heartier main dish.

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