Mushroom-stuffed Zucchini Boats Recipe

Mushroom-Stuffed Zucchini Boats

Cameron Whitman / Stocksy

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
211 Calories
8g Fat
27g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 211
% Daily Value*
Total Fat 8g 11%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 387mg 17%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Total Sugars 11g
Protein 11g
Vitamin C 31mg 155%
Calcium 218mg 17%
Iron 2mg 13%
Potassium 1166mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed zucchini "boats" make a fun and delicious vegetarian entrée, or could also be a side dish alongside grilled chicken or another meat entrée. I like the delicate flavor that shallots impart, but you can also substitute a small yellow onion for the shallots. Also feel free to experiment with the cheese topping – Colby or cheddar would be just as good.

Cooking Equipment Needed: Chef's knife, cutting board, spoon, measuring spoons, measuring cups, parchment paper, baking sheet, saute pan, wooden spoon, cheese grater


  • 4 medium zucchini

  • 1 tablespoon olive oil

  • 5 shallots, diced

  • 12 ounces cremini mushrooms, diced

  • 1/2 teaspoon garlic powder

  • 1/4 cup bread crumbs

  • 1/4 cup grated Parmesan cheese

  • 1/4 teaspoon salt

  • 1 pinch freshly ground black pepper

  • 1/2 cup shredded mozzarella

Steps to Make It

  1. Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.

  2. While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.

  3. Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.