Twice-baked zucchini boats made with Italian flavors. These zucchini boats are so delicious, fresh, and good-for-you.
These are hands-down so much better than twice-baked potatoes.
Okay, at least better for YOU. Because twice-baked potatoes make for some seriously amazing food.
But gosh, I think twice-baked potatoes seriously have some competition here. Because these are super fresh, they are light, they are Zesty, they are Italian-flavored, and then are so good for you.
Pluuuuuuus. So easy to make. You on board yet?
To make these zucchini boats, you start out by slicing your zucchini’s in half. The recipe reflects two medium-sized zucchini’s to make four boats. If you want more, double or triple to recipe. (These taste great as leftovers!)
Once they are sliced in half, the insides get removed. I scooped out the insides with a spoon, but they can also be sliced out with a knife as long as you are careful to not cut through the skin. Drizzle the emptied boats with olive oil and in the oven the zucchinis go. While they are baking, the filling can be made and finished right in time for the boats to be done.
Basically just mixing and sauteing vegetables together in a saucepan while the skins are getting nice and tender.
Once the skins are tender, and the filling is ready, the filling gets stuffed into the boats and they get covered with cheese.
And then all sorts of gooey, melty, and delicious.
As soon as they are done baking, you cover them in some shredded basil. (YUM). And eat them. All of them. Because you can, because they are that good. Plus, they are healthy and your body will thank you.
Okay done talking about this recipe… let me tell you about some other awesome recipes and great bloggers!
My friend Cate, invited me to be a guest blogger for the “Mystery Dish” group. Basically a group of bloggers that make recipes using a list of random ingredients. How fun is that? I was way excited to try it out. The two random ingredients I selected and put together for this recipe was zucchini and basil. I was tempted by peanut butter though… 😉
Anyways, be sure to check out the other Mystery Dish recipes right after the recipe!
- 2 medium sized zucchinis
- 1 tablespoon olive oil
- 1 cup assorted sweet peppers
- 1/2 teaspoon minced garlic
- 1/4 cup yellow onion
- 1/2 cup corn
- 1/2 cup cherry tomatoes
- 1/3 cup Zesty Italian dressing
- 1 cup brown rice cooked
- 1 cup mozzarella cheese
- Freshly shredded basil to taste
- Salt and Pepper to taste
- Preheat the oven to 350 degrees F.
- Slice the zucchinis in half and scrape out the fillings with a spoon. Drizzle the olive oil over all four zucchinis and brush to coat.
- Place the zucchinis in the oven and bake for 15-18 minutes or until tender.
- Meanwhile, chop up the filling in the zucchinis and place in a large skillet over medium heat. Add in the sweet peppers, garlic, and onion. Stir around for about 3-4 minutes. Add in the corn and cherry tomatoes. Stir for another 2-3 minutes or until the vegetables are mostly tender. (They get more tender when being baked)
- Remove from heat and stir in the dressing and already cooked brown (or white if desired) rice.
- Remove the zucchini skins from the oven and stuff with the filling, Return to the oven for about 8-10 minutes.
- Remove the zucchini boats and cover each with about 1/4 cup of the shredded mozzarella cheese. Return to the oven for 4-5 minutes or until the cheese is all melted.
- Remove from the oven and top with shredded basil, salt and pepper all to taste.
- Enjoy immediately.
Check out the other “Mystery Dish” Meals:
1. Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze – Baking a Moment
2. Twice Baked Zucchini Boat – Chelsea’s Messy Apron
3. Buttermilk Panna Cotta with Raspberry Mint Compote – Blahnik Baker
4. Lemon-Raspberry Bundt Cake – I Dig Pinterest
5. Peanut Butter Chip Cookies – The Dessert Chronicles
6. Mini Coconut Cupcakes with Lemon Cream Cheese Frosting – I Want Crazy
7. Zucchini Noodles with Meat Mushroom Tomato Sauce – Joyfully Healthy Eats
8. Baked Wonton Cups Filled with Edamame Corn Salad – The Well Floured Kitchen
9. Easy 30 Minute Orange Rolls – Yummy Healthy Easy
10. BBQ Chicken Salad with Jalapeno Basil Ranch Dressing – The Pajama Chef
11. Mini Reese’s Peanut Butter Cupcakes – Culinary Couture
12. Zucchini Muffins with Lemon Glaze – The Weary Chef
13. Lemon Bundt Cake – Chez CateyLou
Here are some more vegetarian meals:
One pot quinoa and vegetable dish
Wow, I go on vacation and I miss all these healthy meal options! 🙂 You’ve got my dinner covered for a long time and I love the looks of these zucchini boats. Can’t wait for our plants to produce!
Look at all those amazing colors! Sounds absolutely delicious and I feel healthier just looking at it 🙂 So Glad to have you join us this month!
Those boats are great. Looking forward to trying this recipe. Your pictures are GREAT! Love this post 😉
I love how versatile Zucchini is. You can make bread, sauté it, make these boats…endless. These are super healthy Chelsea, that’s my favorite part! Creative way to use the Zucchini and basil! have you ever made little pizzas using Zucchini as the crust? SO good! I particularly love using fresh herbs this time of year to top off dishes…thanks for sharing 😀 Enjoy the weekend ahead!
Look at these! They are so fresh and colorful, and full of healthy veggies! Yes, those twice baked potatoes better be nervous. These zucchini boats just might take their place at my dinner table!
What a great looking dish, love all the beautiful fresh colors, everyone in my family would love this!
oh how perfect! i love zucchini and think it’s great that you made it twice baked. yum! thanks for joining us this month 🙂
We love zucchini boats in our house Chelsea! Can’t wait til they’re popping out of the garden. I’ve got so many yummy ideas waiting. Looks amazing!
Have a marvelous weekend!
Great recipe! I love how healthy yet delicious looking this is. Definitely healthier than my peanut butter cookies :-). Thanks so much for joining the group this month. We loved having you!
What a great idea! I’ll have to try this out this summer, when I am overloaded with zucchini 🙂
Mmmm zucchini!! These boats look awesome – I love all the colors too! Have a great weekend lady!
I love zucchini boats and have never thought to do them twice baked, love this idea!
Zucchini boats ARE way better than potatoes ;). My husband would argue, but I’m the cook so I can do whatever I want..muhahha. Love the step-by-step instructions!
These look so colorful and fresh! I love how you incorporated the ingredients from our list! And so cheesy good. Beautiful job, Chelsea! I’m so happy you joined us this month 😉
I’ve been wanting to make stuffed zucchini for forever and now I can totally try your recipe, Chelsea! These are not only gorgeous but healthy! LOVE IT!!! Thanks for doing the Mystery Dish this month! xo!
These look so great, Chelsea! I have to admit, I’m a pretty picky eater and don’t like a lot of veggies. But these zucchini boats are filled with so much deliciousness and melty cheese, I bet I would totally love them! These definitely look like a great healthy dinner option. 🙂
Chelsea this is such a creative recipe! What a great idea to make twice baked zucchini! I do love a twice baked potato, but they are so heavy. This looks light and delicious! Thank you so much for joining us this month, we loved having you as our guest!!
These sound amazing – can’t wait for my zucchini plants to get bigger!
Nice and light meal! They look so yummy!
These look delicious! I think I would prefer these over stuffed potatoes. They look so fresh and tasty! Thanks for doing Mystery Dish this month 🙂
I’ve never have zucchini boats before and it looks like I’m missing out on so much!! Twice baked? What a great idea. I love how u used the ingredients.
YUM! SUPER way better than twice baked potatoes!
I am so making these tonight! I have made similar with more of a Caprese topping but these sound even better. Love dressing up healthy veggies for the family. Thanks for sharing on Time to Sparkle.
These look lovely – so fresh and healthy! Pinning to try!
These boats look fantastic Chelsea! I love zucchini and and serving them twice baked with all these fresh veggies is such a great idea!