Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 zucchini, medium-sized, about 8 inches long; 100 g cream cheese, softened to room temperature; 1 egg, large; 1 onion, finely diced; 2 cloves garlic, pressed or minced; 2 tablespoons fresh dill, chopped, or 1 tablespoon dried dill; 100 g mozzarella cheese, grated; 1 pinch salt; 1 pinch pepper; 1 pinch chili flakes, optional for heat; Optional toppings, fresh basil or parsley, red pepper flakes, parmesan cheese, or finely chopped zucchini pulp mixed into filling

Description

Stuffed zucchini boats feature creamy, herb-infused filling made with cream cheese, fresh dill, and garlic, topped with melted mozzarella and baked until the zucchini is perfectly tender. These elegant boats are light yet satisfying, offering an impressive vegetable-forward main that comes together in under 45 minutes.

Ingredients

Scale

3 zucchini, medium-sized, about 8 inches long
100 g cream cheese, softened to room temperature
1 egg, large
1 onion, finely diced
2 cloves garlic, pressed or minced
2 tablespoons fresh dill, chopped, or 1 tablespoon dried dill
100 g mozzarella cheese, grated
1 pinch salt
1 pinch pepper
1 pinch chili flakes, optional for heat
Optional toppings, fresh basil or parsley, red pepper flakes, parmesan cheese, or finely chopped zucchini pulp mixed into filling

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Instructions

Preheat and Prepare: Preheat your oven to 200°C (390°F) and lightly grease a baking dish with oil or cooking spray. Wash the zucchini thoroughly under cold running water and pat them dry.
Hollow the Zucchini: Cut each zucchini in half lengthwise, creating two long halves. Using a small spoon or melon baller, carefully scoop out the centers of each zucchini half, leaving about 1/4 inch of flesh around the edges to maintain the boat shape.
Make the Filling: In a mixing bowl, combine the softened cream cheese, egg, finely diced onion, pressed garlic, chopped dill, salt, pepper, and chili flakes. Mix until the filling is smooth and well combined, about 2 minutes.
Fill the Boats: Spoon the creamy filling evenly into the hollowed-out zucchini halves, dividing it equally among all six boats. Arrange the filled zucchini in the prepared baking dish in a single layer.
Add the Cheese: Sprinkle the grated mozzarella evenly over the top of each stuffed zucchini boat, making sure to cover the filling generously.
Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the zucchini is tender when pierced with a fork and the mozzarella is melted, bubbly, and lightly golden on top.
Cool and Serve: Remove the baking dish from the oven and let the zucchini boats cool for 2 to 3 minutes before serving, allowing the filling to set slightly. Transfer to serving plates and enjoy warm.

Prep Time: 15 minutes
Cook Time: 25 minutes