I never thought twice about zucchini until my neighbor handed me a bag full from her garden last summer. They sat on my counter for days while I wondered what to do with them. Growing up, we only ever had zucchini bread, and while that’s good, I knew there had to be more options.
That’s when I discovered zucchini boats, and let me tell you – they’re a game-changer. These mushroom stuffed ones have become a regular at our dinner table, and they’re so easy to make that even my picky kids ask for seconds. The best part? They’re a great way to use up those extra zucchini that seem to multiply in everyone’s gardens during the summer months.
Why You’ll Love These Zucchini Boats
- Low-carb and nutritious – These zucchini boats give you all the satisfaction of a hearty meal while keeping things light and veggie-focused – perfect if you’re watching your carbs or trying to eat more vegetables.
- Make-ahead friendly – You can prep these boats in advance and pop them in the oven when you’re ready to eat, making them perfect for busy weeknight dinners.
- Budget-friendly ingredients – Using simple ingredients like zucchini, mushrooms, and cheese, this recipe won’t break the bank but still delivers big on flavor.
- Customizable recipe – Don’t have cremini mushrooms? Use regular button mushrooms instead. Want it spicier? Add some red pepper flakes. This recipe is super flexible and works with what you have on hand.
What Kind of Mushrooms Should I Use?
While this recipe calls for cremini mushrooms, you’ve got plenty of options that’ll work great in these zucchini boats. Cremini mushrooms (also called baby bellas) are actually just young portobello mushrooms, and they’re perfect here because they have a nice meaty texture and rich, earthy flavor. If you can’t find cremini, regular white button mushrooms will work just fine – they’re actually the same species, just harvested at a different stage. For a fancier twist, you could also use a mix of wild mushrooms like shiitake or oyster, though these tend to be pricier than their more common cousins. Just make sure to dice your mushrooms into small, even pieces so they’ll cook evenly and fit nicely in the zucchini boats.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Zucchini: You can swap zucchini with yellow summer squash or even small eggplants. If using eggplant, you’ll need to salt and drain them first to remove any bitterness.
- Cremini mushrooms: Any mushroom variety works well here – try white button mushrooms, portobello (just remove the gills), or shiitake. You’ll want to keep the same amount for proper filling.
- Shallots: No shallots? Use 1 medium yellow onion or 2-3 cloves of fresh garlic instead. Red onions work too, but they’ll give a stronger flavor.
- Breadcrumbs: Feel free to use panko for extra crunch, or crushed crackers work in a pinch. For a low-carb option, try crushed pork rinds or almond flour.
- Parmesan and Mozzarella: You can mix up the cheeses – try Romano instead of Parmesan, or use provolone or white cheddar in place of mozzarella. Just stick to the same amounts to keep the right texture.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini boats is dealing with excess moisture – failing to scoop out the seeds properly or not patting the zucchini dry can lead to a watery, mushy dish. To prevent this, after halving and scooping your zucchini, lightly salt the boats and let them sit for 10-15 minutes to draw out extra moisture, then pat them dry with paper towels. Another common mistake is overcooking the mushrooms in the filling – they should be cooked until just golden brown, as they’ll continue cooking in the oven, and overcooking can make them rubbery and release too much liquid. For perfectly cooked zucchini boats, avoid the temptation to crank up the oven temperature – keeping it at 375°F ensures the zucchini becomes tender without turning mushy while allowing the cheese to melt perfectly.
What to Serve With Zucchini Boats?
These stuffed zucchini boats work great as a main dish when paired with a few simple sides to round out your meal. A cup of warm marinara sauce on the side adds a nice touch, perfect for spooning over the boats or dipping. For a complete dinner, I like to serve these alongside fluffy rice or quinoa to soak up any extra mushroom flavors. Since the boats are already loaded with veggies, a simple side salad with light vinaigrette or a slice of crusty garlic bread makes the meal feel complete without overdoing it.
Storage Instructions
Keep Fresh: These tasty zucchini boats will stay good in an airtight container in the fridge for up to 3 days. The mushroom filling holds up really well, and they make great leftovers for lunch or dinner. Just keep in mind that zucchini can release a bit of water during storage.
Make Ahead: You can prep these boats up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a dinner party or want to get ahead on meal prep.
Warm Up: When you’re ready to enjoy your leftover boats, pop them in the oven at 350°F for about 10-15 minutes until heated through. You can also use the microwave for 1-2 minutes, though the texture won’t be quite as crispy. If you notice any excess moisture, just pat them dry with a paper towel before reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 20-25 g
- Fat: 30-35 g
- Carbohydrates: 40-45 g
Ingredients
- 4 medium-sized zucchinis
- 1 tablespoon olive oil
- 5 diced shallots
- 12 oz diced cremini mushrooms
- 1/2 teaspoon garlic powder
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/2 cup shredded mozzarella cheese
Step 1: Prepare the Zucchini
Preheat your oven to 375˚F (190°C).
Take the zucchinis and cut off the stem ends, then slice them in half lengthwise.
Using a tablespoon, carefully scoop out the pulpy center that contains the seeds.
Place the zucchinis cut-side down on a parchment paper-lined baking sheet.
Bake in the oven for 15 minutes until they are just slightly softened.
Step 2: Cook the Mushroom Filling
While the zucchinis are in the oven, heat olive oil in a sauté pan over medium heat.
Add shallots and sauté until softened, approximately 5 minutes.
Then add mushrooms and continue sautéing, stirring occasionally, until the mushrooms release their liquid and it cooks off, about 7 to 8 minutes.
Remove the pan from heat and sprinkle the mixture with garlic powder.
Stir in breadcrumbs and Parmesan cheese, then season with salt and pepper to taste.
Step 3: Fill the Zucchini Boats
Once the zucchinis are done, take them out of the oven and turn them over on the baking sheet so they are cut side up.
Evenly divide and spoon the mushroom mixture into the channel of each zucchini where the pulp was removed.
Step 4: Cook and Melt the Cheese
Return the stuffed zucchinis to the oven and cook for an additional 10 minutes.
After that, take them out again and sprinkle mozzarella cheese over each stuffed zucchini boat.
Place them back in the oven or under the broiler and cook until the cheese is melted, checking frequently—this should take about 5 minutes or less.
Step 5: Serve the Stuffed Zucchini
Once the cheese is melted and bubbly, remove the zucchini from the oven.
Let them cool slightly before serving.
Enjoy these savory stuffed zucchini boats as a delightful appetizer or a satisfying side dish!