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Three cheese stuffed zucchini with veggies on a while plate
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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.


  • 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


  • 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.