Stuffed Zucchini Boats


  • 4 large zucchini
  • 4 tbs olive oil
  • 2 cloves garlic, minced or pressed
  • 1/2 medium onion, minced
  • 3/4 cup bread crumbs
  • 1 tsp oregano
  • 2 tbs fresh parsley, chopped
  • 4 tbs Parmesan cheese, grated
  • 2 tbs chicken stock, to moisten
  • kosher salt and fresh cracked black pepper to taste
  • optional; you may add chicken or sausage to the stuffing if desired
This is a delicious preparation for zucchini which is stuffed with onion and garlic infused bread crumbs.


  • Preheat the oven to 350 degrees.
  • Cook the zucchini  in boiling water for about 15 minutes, or until tender with pierced with fork.
  • Once done cut each  zucchini in half lengthwise.
  • Using a small spoon carefully remove most of the pulp, leaving the shells intact.
  • Chop the pulp and saute it in olive oil along with the garlic garlic and onion.
  • Mix in the bread crumbs and add the oregano, parsley, Parmesan and a little chicken stock. Just enough to moisten the mixture.
  • Season with salt and pepper.
  • Lay the zucchini halves on a greased baking sheet ad fill with stuffing.
  •  If you would like tops browner just place under a hot broiler for several minutes.

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