Three Cheese Zucchini Boats

These vegetarian stuffed zucchini boats have three kinds of cheese and a layer of delicious vegetables. Perfect for meatless meals or as a side.

It’s the last day of #FarmersMarketWeek and the #FestiveFoodies Facebook group is wrapping up the week with more recipes for you to enjoy! Monday, I posted these easy-to-make Air Fryer Kale Chips and Wednesday it was this cheesy tomato and squash casserole. Today, it’s this delicious meatless meal loaded with fresh vegetables and three kinds of cheese.  At the end of the posts you will find more Farmers Market recipes to save.  You can also follow the hashtag on social media to catch others you may miss.

I definitely could eat this dish every day and by changing up the vegetables and cheese it’s like a different meal each time. Choosing what I had on hand to make cheese stuffed zucchini boats, it was a winner with everyone.  It’s easy to prepare and can be made ahead of time then all you need to do is bake.  

This stuffed zucchini recipe is one of my favorites to make not just because it’s simple and delicious, but it uses vegetables in the refrigerator that I may need to use up before they expire. Stuffed zucchini is great for meat lovers too since you can always make some with ground beef or sausage and some with just the veggies.  

How to Make Stuffed Zucchini

You’ll need medium to large zucchinis for this recipe.  I had medium ones on hand but really the large the better so you can stuff more in them.  Start by cutting off the ends and then slice the zucchini in half lengthwise.  Using a spoon, scoop out the white flesh of the zucchini with the seeds.  You want to scoop enough so that you have a reservoir for the stuffing.  Place zucchini boats in a 13 x 9 inch baking pan or on a small baking sheet. Set aside for now.

If you haven’t already, this is time to chop, slice and dice your vegetables for the middle layer.  I used broccoli, mushrooms, onions, and red bell pepper.

In small bowl, combine the ricotta cheese and Italian seasoning plus pepper to taste. I omit salt but add to taste if desired. Spoon equal amounts of ricotta cheese mixture into zucchini boats.

Grab a medium skillet and heat a small amount of olive oil (about 1 tablespoon) on medium high heat.  Saute your chopped vegetables until tender-crisp, about 3-5 minutes.  You want them al dente because they will continue to cook in the oven. 

Spoon equal amounts of the vegetables over the ricotta cheese layer.

In a small bowl, combine the mozzarella and Parmesan cheeses, then top each zucchini boat with equal amounts.  Bake in a 350 degree oven for 35-45 minutes, or until zucchini is tender.  Serve immediately.

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Three Cheese Zucchini Boats

These vegetarian stuffed zucchini boats have three kinds of cheese and a layer of delicious vegetables. Perfect for meatless meals or as a side.

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Ingredients

• 3 medium to large zucchini
• 1 15 ounce container of ricotta cheese (part-skim)
• 1 tablespoon Italian Seasoning
• 1 tablespoon olive oil
• 1/2 cup mushroom, chopped
• 1/2 cup chopped broccoli florets
• 1/2 cup any color bell pepper, chopped (I used red)
• 1/2 cup diced onion
• ground pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

• Preheat oven to 350 degrees
• You'll need medium to large zucchinis for this recipe.  I had medium ones on hand but really the large the better so you can stuff more in them.  Start by cutting off the ends and then slice the zucchini in half lengthwise.  Using a spoon, scoop out the white flesh of the zucchini with the seeds.  You want to scoop enough so that you have a reservoir for the stuffing.  Place zucchini boats in a 13 x 9 inch baking pan or on a small baking sheet. Set aside for now.
• If you haven't already, this is time to chop, slice and dice your vegetables for the middle layer.  I used broccoli, mushrooms, onions, and red bell pepper.
• In small bowl, combine the ricotta cheese and Italian seasoning plus pepper to taste. I omit salt but add to taste if desired. Spoon equal amounts of ricotta cheese mixture into zucchini boats.
• Grab a medium skillet and heat a small amount of olive oil (about 1 tablespoon) on medium high heat.  Saute your chopped vegetables until tender-crisp, about 3-5 minutes.  You want them al dente because they will continue to cook in the oven.
• Spoon equal amounts of the vegetables over the ricotta cheese layer.
• In a small bowl, combine the mozzarella and Parmesan cheeses, then top each zucchini boat with equal amounts. 
• Bake in a 350 degree oven for 35-45 minutes, or until zucchini is tender.  Serve immediately.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Friday’s Farmers Market Week Recipes

• Cherry Rhubarb Pie by Hezzi-D’s Books and Cooks
• Easy Dill Pickles by Palatable Pastime
• Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
• Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen’s Kitchen Stories
• Parsley and Sage Walnut Pesto by Savory Moments
• Peach Panzanella Salad by Kate’s Recipe Box
• Peachy Blueberry Icebox Cake by The Freshman Cook
• Ratatouille by A Day in the Life on the Farm
• Roasted Pepper Salad by Jolene’s Recipe Journal
• Spicy Mango Salsa by Intelligent Domestications
• Sweet and Easy Corn on the Cob by Making Miracles
• Three Cheese Zucchini Boats by Blogghetti
• Watermelon Sparkling Frosé by A Kitchen Hoor’s Adventures

Other meatless meals you may enjoy

Black Bean and Roasted Corn Quesadillas 
Zucchini Burrito Boats
Cheesy Tri-Colored Tortellini Skillet Bake
Vegan Fire-Roasted Tomato and Bean Soup
Twice Baked Potatoes for Two 

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Enjoy!