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Italian Stuffed Zucchini Boats

By Jody Smith

Whether you are looking for a (practically) meatless main dish or a tasty side veggie for your meal, these Italian Stuffed Zucchini Boats fit the bill. Full of healthy vegetables, loads of flavor and texture we make it a point to have this on the table often, and I think it makes a pretty presentation as well.

Italian Stuffed Zucchini Boats | Whether you are looking for a (practically) meatless main dish or a tasty side veggie for your meal, these Italian Stuffed Zucchini Boats fit the bill. Full of healthy vegetables, & loads of flavor!

Disclosure: This post may contain affiliate links to Amazon and/or Etsy, which means that I may earn a small commission from some of the links in this post. Please see our Disclosure Page for more information.

While this version has a definite Italian flavor, feel free to use whatever veggies and seasonings you have on hand to create your own version.

Italian Stuffed Zucchini Boats

Ingredients:

2 green zucchini
2 slices prosciutto
½ cup grated Parmesan
½ cup diced tomatoes
3 small sweet peppers
½ small onion
1 Tbsp. butter, melted
2 cloves garlic crushed
½ tsp. basil
1 tsp. black pepper
½ tsp. salt

ingredients for stuffed zucchini boats

Directions:

1. Preheat oven to 350
2. Finely dice onions and sweet peppers.
3. Chop prosciutto well.
4. Place onions, peppers, and prosciutto in a bowl with diced tomatoes, butter, Parmesan, garlic, basil, salt, and pepper- mix well.

How to make Italian stuffed zucchini boats
5. Slice zucchini in half lengthwise.
6. Use a spoon or melon baller to scrape out the majority of the “flesh” from the zucchini, leaving ¼” in the shell, add this to the other ingredients if desired.
7. Fill zucchini boats with mixture to overflowing.
8. Place on baking sheet and bake for 30 minutes.
9. Top with a sprinkle of Parmesan cheese and fresh diced basil if desired before serving.

Italian stuffed zucchini boat recipe

You could easily make these stuffed zucchini boats meat free or add browned crumbled Italian sausage for another flavor variation. This recipe is very versatile!

Enjoy!

You May Also Enjoy This Post:  Quick & Easy Italian Pork Chops

 

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Italian Stuffed Zucchini Boats

★★★★★ 5 from 1 reviews
  • Author: A Cultivated Nest
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 2 green zucchini
  • 2 slices proscuitto
  • ½ cup grated parmesan
  • ½ cup diced tomatoes
  • 3 small sweet peppers
  • ½ small onion
  • 1 Tbsp. butter, melted
  • 2 cloves garlic crushed
  • ½ tsp. basil
  • 1 tsp. black pepper
  • ½ tsp. salt

Instructions

  1. Preheat oven to 350
  2. Finely dice onions and sweet peppers.
  3. Chop proscuitto well.
  4. Place onions, peppers, and proscuitto in a bowl with diced tomatoes, butter, parmesan, garlic, basil, salt, and pepper- mix well.
  5. Slice zucchini in half lengthwise.
  6. Use a spoon or melon baller to scrape out the majority of the “flesh” from the zucchini, leaving ¼” in the shell, add this to the other ingredients if desired.
  7. Fill zucchini boats with mixture to overflowing.
  8. Place on baking sheet and bake for 30 minutes.
  9. Top with a sprinkle of parmesan cheese and fresh diced basil if desired before serving.

 

  About Jody: I am a Florida girl through and through living the semi-country, small town life.  I am making my way through it with my amazing hubby, 2 beautiful kids, 2 of the best Dachshunds to ever walk the face of the earth, massive amounts of coffee and a whole lot of Jesus.  I homeschool, craft, cook, scrapbook, garden, raid the thrift shops, snap 1,000’s of photos, and read when I can grab a spare minute (which is rare). You can find me blogging at Simply Southern Sunshine.

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Filed Under: In the kitchen Tagged With: Easy Dinner Recipes, Recipes, Stuffed Zucchini Boats

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Comments

  1. Jennifer says

    January 14, 2015 at 8:03 am

    Oh my! These sound absolutely fabulous!! Thanks for sharing Manuela!

    • Manuela Williams says

      January 14, 2015 at 10:01 am

      With your cooking skills I’m sure you can improve upon them! 🙂

  2. Penny @ The Comforts of Home says

    January 15, 2015 at 10:48 am

    They look so good! I make a similar one with Italian sausage, but love the idea of the prosciutto.

  3. Vickie says

    January 18, 2015 at 9:58 pm

    I make a recipe very similar to yours but I add sausage to mine. One thing I have found is that if you scoop out all of the seeds (where most of the water in the zucchini resides), these will freeze very well when stuffed! Last summer I had more zucchini than I could eat, so I made a bunch of these. I initially froze them on a baking sheet, and once frozen, I popped them into freezer bags (and then put that bag into another freezer bag). They don’t take long to thaw and cook up great!

    ★★★★★

    • Manuela Williams says

      January 19, 2015 at 10:10 am

      Thanks for leaving that tip! That so good to know. I love being able to freeze food – makes meal prep so much easier on busy days!

      Lucky you having such a good zucchini crop! I’ve always found them very hard to grow. I can grow everything else – just not squash (at least in my old vegetable garden). We’ll see how my veggies do in this new yard.

  4. Grace says

    January 19, 2015 at 4:15 am

    Ah YUM! Love how these are super healthy. Stopping by from A Pinch Of Joy – would love for you to stop by my baking blog to say hello! 🙂

  5. Lori Hart says

    January 20, 2015 at 2:01 pm

    I love all the ingredients you used. This looks like a great meal. I found your recipe over at the Inspire Me Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1xR7OkE. Have a wonderful day!

  6. Linda @ Mixed Kreationd says

    January 22, 2015 at 7:02 am

    This sounds wonderful! I am needing more good recipes to get more veggies in my diet. Pinning ! Thanks for sharing!

  7. Nellie says

    January 23, 2015 at 2:24 pm

    Wow, these look delicious and it’s another great way to get your veggies. I am always looking for that.
    Thanks for sharing, just printed the recipe, so I can try them.

    Blessings, Nellie

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A Cultivated Nest makes no claims of “expert status” and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website. Posts may contain affiliate links. A Cultivated Nest is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. A Cultivated Nest is also a participant in the Etsy affiliate program via Awin. This means that I may earn a small commission from some of the links in my posts. Please see our Disclosure Page for more information.

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