• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Feels Like Home™ logo

white magnifying glass on a red circle
  • Shop
    • Christianity Downloads
    • Family Downloads
    • Food & Cooking Downloads
    • Hobbies & Crafts Downloads
    • Learning Downloads
  • All Recipes
    • By Course
      • Appetizers
      • Breakfast
      • Condiments & Spices
      • Desserts
      • Drinks
      • Lunches & Dinners
      • Side Dishes
      • Snacks
    • By Method
      • 30 Minute Meals
      • Oven
      • Stove Top
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Copycat Recipes
      • Grill
      • Microwave
      • No Bake
    • By Meat
      • Beef
      • Pork
      • Chicken
      • Turkey
      • Seafood
      • Meatless
    • By Cuisine
      • Asian
      • Italian
      • Mexican
      • Eating after Bariatric Surgery
      • Gluten-Free
      • Vegetarian
      • Copycat Recipes
    • Comfort Food
    • Recipes for Foodie Kids
    • Quick & Easy Weeknight Meals
  • Dinners
    • Beef
    • Pork
    • Chicken
    • Turkey
    • Seafood
    • Meatless
    • Pizza
    • Stir Fry
    • Sandwiches
    • Pasta
    • Salads
    • Soup & Chili
    • Casseroles
    • 30 Minute Meals
    • One Pot
    • Crockpot
    • Instant Pot
    • Grilling
    • Side Dishes
  • Desserts
    • Ice Cream
    • Cakes
    • Cheesecake
    • Pies
    • Cookies
    • Candy
    • No Bake Desserts
  • Holidays
    • Super Bowl
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • Cinco de Mayo
    • Mother's Day
    • Memorial Day
    • 4th of July
    • Labor Day
    • Halloween
    • Thanksgiving
    • Christmas
    • New Year's
    • Birthdays
  • Family
    • Parenting
    • Holidays & Celebrations
      • Birthdays
      • Valentine's Day
      • St. Patrick's Day
      • Easter
      • Mother's Day
      • Father's Day
      • Summer Picnics
      • Thanksgiving
      • Christmas
      • New Year's Eve
    • Kids activities
      • Kids Crafts
      • Christmas Crafts for Toddlers & Preschoolers
      • Christmas Crafts for Kids
      • Christmas Crafts for Tweens & Teens
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • SHOP
  • RECIPES
  • FAMILY
  • FAITH
  • HEALTH
    • Facebook
    • Pinterest
    • Twitter
  • ×
    See More:   Comfort Food Eating after Bariatric Surgery Gluten-Free Main Dishes Recipes for Beginners Vegetarian Weeknight Meals

    Last Modified: Mar 5, 2024 by Tara Gerner 52 Comments

    How to Make the Best Cheese Stuffed Zucchini

    14Facebook419PinterestXFlipboard
    433
    SHARES
    Jump to Recipe
    Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

    How to make the best cheese stuffed zucchini boats recipe. This meatless dinner is healthy and uses Italian seasoning and a variety of cheeses to make an awesome vegetarian meal. It's a simple and easy supper that's keto, whole 30, low carb, and paleo friendly (just leave out the breadcrumbs).

    cheese stuffed zucchini boats on a white platePin

    In my neck of the woods, stuffed vegetables usually involve hamburger, tomato sauce and rice, or crab meat.

    None of these fillings really thrill me, and I often avoid them.

    At the same time, I love veggies, especially when they are fresh from my garden. I love to make them the focal point of a meal.

    A few years ago, I came up with this recipe in response to a glut of zucchini and summer squash from said garden. It makes a great vegetarian meal or a tasty side dish alongside something meaty.

    This filling is wonderful and would be tasty stuffed inside any number of foods, including bread, tomatoes, other types of squash, mushrooms, and almost anything else. It's so creamy and delicious!

    I've also tried this filling with the addition of shredded chicken or pork or ground turkey, ground beef, or Italian sausage. It is also really good with these additions. It's versatile.

    cream cheese stuffed zucchini boats on a white platePin

    What you'll need to make the best cheese stuffed baked zucchini

    See printable recipe card at the bottom of the page for all measurements and nutritional information.

    • Medium zucchini - If the zucchini is too small, the boats will hold virtually no filling, and then what's the point? But if they're too big, they will be all filling, and you won't have any yummy zucchini flavor. Plus, the skins on the really big ones get really tough and woody.
    • Softened cream cheese - Low-fat tastes just as good as the full-fat version in this recipe. If you've forgotten to leave it out to soften, you can microwave it for 30 seconds and then beat it a bit with a rubber spatula.
    • Italian seasoning - You can also use a dash of salt and pepper if you want.
    • Chopped onion - This gives the filling mixture a sweet flavor. I like to use sweet Vidalia onions, but you can use whatever variety you have.
    • Fresh garlic - I love fresh garlic, and there is no substitute for its flavor. Garlic powder and garlic from a jar are cheap substitutes and do not have the same flavor.
    • Shredded mozzarella cheese - This makes the filling creamy and gooey and so delicious. You can also add a sprinkle of Parmesan cheese on top.
    • Italian bread crumbs - These are optional, for a bit of crunch on top of the cheese. It's fine to use gluten-free breadcrumbs or leave them out altogether.

    How to Make the Best Cheese Stuffed Zucchini

    ingredients for cheese stuffed zucchiniPin
    1. Preheat the oven to 350º.
    2. Cut a medium to large zucchini in half and scoop out the seeds. Discard. Scoop out some flesh to make a shell and place the shells in a baking dish.
      zucchini boats on a wooden cutting boardPin zucchini boats on a wooden cutting boardPin
    3. Grate or finely chop the zucchini pulp. Sauté the chopped onion and zucchini pulp in olive oil over medium high heat until soft.
      onion and zucchini fleshPin
    4. Mix cream cheese, Italian seasoning, mozzarella cheese, onion and zucchini, and bread crumbs (if using). Spoon into zucchini shells in the baking pan.
      stuffed zucchini fillingPin stuffed zucchini boatsPin stuffed zucchini boatsPin
    5. Bake for about one hour, or until zucchini is tender and filling is hot and melty. Cool slightly before serving.
      cooked stuffed zucchiniPin cooked stuffed zucchini, ready to eatPin big forkful of cooked stuffed zucchiniPin

    A note on the breadcrumbs

    The breadcrumbs in this recipe do lend the dish a nice Italian flavor, but they are not completely necessary. I used them the first couple of times I made this, but then stopped. I no longer use them and the cheese filling in the stuffed zucchini comes out just as well. Use them if you want to, leave them out if you prefer.

    Why is there no marinara sauce?

    I really like this recipe with just the cheese filling, but a lot of people think stuffed zucchini needs to have marinara or meat sauce mixed in. I don't recommend mixing it into the filling, but if you really feel like you need it, you can spoon some over the top of the cooked zucchini boats.

    Check out these other zucchini dishes while you're here:

    • Spicy Sriracha Shrimp with Peanut Zucchini Noodles
    • Zucchini Noodles with Garlic, Lemon, & Parmesan
    • Chicken Piccata with Zucchini Noodles
    • Zucchini Sausage Egg Muffins Recipe (Gluten-Free and Low Carb)
    • Zucchini Quiche (Gluten-Free)
    • How to Make the Best Grilled Zucchini and Squash

    Recipe

    cheese stuffed zucchini boats on a white plate

    Cheese Stuffed Zucchini

    How to make the best cheese stuffed zucchini boats recipe. This meatless dinner is healthy and uses Italian seasoning and a variety of cheeses to make an awesome vegetarian meal. It's a simple and easy supper that's keto, whole 30, low carb, and paleo friendly (just leave out the breadcrumbs).
    4.88 from 8 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Gluten-free, Main Course
    Servings 2 people
    Calories 706 kcal

    Equipment

    • Garlic press

    Ingredients
      

    • 1 medium zucchini
    • 8 ounces cream cheese softened (low fat tastes just as good as the full fat version in this recipe)
    • 1 teaspoon Italian seasoning
    • 1 small onion chopped
    • 2 cloves garlic pressed
    • 1 cup mozzarella cheese shredded
    • 1 handfuls Italian bread crumbs optional, can be gluten-free if needed

    Instructions
     

    • Preheat oven to 350ºF.
    • Cut zucchini in half and scoop out seeds. Discard. Scoop out some flesh to make a shell. Place shells in a baking dish.
    • Grate zucchini flesh. Sauté onion and zucchini flesh in olive oil until soft.
    • Mix cream cheese, Italian seasoning, mozzarella cheese, onion and zucchini, and bread crumbs. Spoon into zucchini shells in the baking dish.
    • Bake for about one hour, or until zucchini is tender and filling is hot and melty. Cool slightly before serving.

    Nutrition

    Calories: 706kcal | Carbohydrates: 34g | Protein: 25g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 159mg | Sodium: 1078mg | Potassium: 586mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2168IU | Vitamin C: 22mg | Calcium: 487mg | Iron: 3mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    14Facebook419PinterestXFlipboard
    433
    SHARES

    More Best Comfort Food Recipes

    • two easy white chicken enchiladas on a white plate with lime wedges and sour cream
      Creamy White Chicken Enchiladas with Cream of Chicken Soup
    • healthy baked oatmeal topped with blueberries
      Healthy Baked Oatmeal
    • a small dish of no churn homemade cherry ice cream topped with fresh black cherries
      Black Cherry Ice Cream Recipe
    • a whole BBQ Pulled Pork Pizza on a pizza stone
      BBQ Pulled Pork Pizza

    Reader Interactions

    Comments

      4.88 from 8 votes (8 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Dominique says

      September 02, 2009 at 12:28 pm

      Aww.. never knew zuchini's could be cooked that way.. can't wait to try it out:)
      .-= Dominique´s last blog ..TT- Combining Sites =-.

      Reply
    2. Dominique says

      September 02, 2009 at 7:28 am

      Aww.. never knew zuchini's could be cooked that way.. can't wait to try it out:)
      .-= Dominique´s last blog ..TT- Combining Sites =-.

      Reply
    3. Prerna says

      September 04, 2009 at 3:52 am

      Wow.. That is such a yummy zucchini dish.. Let me try it out tonight and hopefully, my toddler will love it!!
      Thanks for sharing this
      .-= Prerna´s last blog ..Being a Writer : Writing for Suite 101 =-.

      Reply
    4. Prerna says

      September 04, 2009 at 8:52 am

      Wow.. That is such a yummy zucchini dish.. Let me try it out tonight and hopefully, my toddler will love it!!
      Thanks for sharing this
      .-= Prerna´s last blog ..Being a Writer : Writing for Suite 101 =-.

      Reply
    5. Malia says

      September 04, 2009 at 4:51 pm

      Wow! I'm trying not to drool on my keyboard! I'm bookmarking this recipe and getting me some zucchini this weekend.
      .-= Malia´s last blog ..Tethered =-.

      Reply
    6. JustMalia says

      September 04, 2009 at 9:51 pm

      Wow! I'm trying not to drool on my keyboard! I'm bookmarking this recipe and getting me some zucchini this weekend.
      .-= Malia´s last blog ..Tethered =-.

      Reply
    7. t says

      September 07, 2009 at 3:53 am

      This looks really good!
      .-= t´s last blog ..Wedding Card =-.

      Reply
    8. t says

      September 06, 2009 at 10:53 pm

      This looks really good!
      .-= t´s last blog ..Wedding Card =-.

      Reply
    9. Holly says

      September 14, 2009 at 11:31 pm

      I am working on a Vegetarian recipes page for my website and would love to include this recipe? May I have your permission to do so?

      Thank yo!
      .-= Holly´s last blog ..Sep 14, Healthy snacks for kids: Snacking is a great way to add more nutrition to your c =-.

      Reply
    10. Holly says

      September 14, 2009 at 6:31 pm

      I am working on a Vegetarian recipes page for my website and would love to include this recipe? May I have your permission to do so?

      Thank yo!
      .-= Holly´s last blog ..Sep 14, Healthy snacks for kids: Snacking is a great way to add more nutrition to your c =-.

      Reply
    11. Robyns Online World says

      September 16, 2009 at 3:19 pm

      I made this last night - YUM! http://robynsonlineworld.blogspot.com/2009/09/taras-cheese-stuffed-zucchini.html
      .-= Robyns Online World´s last blog ..Wii Family Party Outdoor Fun & Giveaway =-.

      Reply
    12. Robyn's Online World says

      September 16, 2009 at 8:19 pm

      I made this last night - YUM! http://robynsonlineworld.blogspot.com/2009/09/taras-cheese-stuffed-zucchini.html
      .-= Robyns Online World´s last blog ..Wii Family Party Outdoor Fun & Giveaway =-.

      Reply
    13. Tiffany Eat at Home says

      November 27, 2010 at 12:25 pm

      I love veggie dishes like this. Scrumptious!

      Reply
    14. Bonnie says

      September 17, 2022 at 12:53 pm

      That would look nice, but I would dice the zucchini and put it on the bottom

      Reply
      • Tara Ziegmont says

        September 17, 2022 at 5:50 pm

        That's a great idea! Thanks for the tip.

        Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
    I'm passionate about helping people to care for themselves and their families by offering a combination of easy & delicious recipes, family fun ideas, and Christian inspiration. If you're tired of feeling so weary and uninspired, you're in good company.

    If you don’t like cooking or don’t think you can cook, you're in the right place. Feels Like Home is all about simple recipes, and I promise you, ANYONE can make them! No one will ever question your cooking ability again.

    I'm so glad you're here!

    Read more about me...

    Facebook icon Twitter icon Pinterest icon Instagram icon LinkedIn icon envelope icon

    Recent posts:

    two easy white chicken enchiladas on a white plate with lime wedges and sour cream

    Creamy White Chicken Enchiladas with Cream of Chicken Soup

    one slice of homemade chocolate pie on a white plate topped with Cool Whip and chocolate shavings

    Homemade Chocolate Pie

    easy pasta primavera on a white plate

    Easy Pasta Primavera with Pesto

    healthy baked oatmeal topped with blueberries

    Healthy Baked Oatmeal

    AS SEEN ON

    a list of the websites where Tara Ziegmont has been featured

    Popular Recipes

    Pineapple Upside Down Cake
    PINEAPPLE UPSIDE DOWN CAKE (BOX MIX)


    raspberry cream cheese cruffins (crescent roll muffins)
    RASPBERRY CREAM CHEESE CRUFFINS (CRESCENT ROLL MUFFINS)


    Air Fryer Ribeye Steak
    AIR FRYER RIBEYE STEAK


    chicken asparagus pasta with alfredo sauce
    CHICKEN ASPARAGUS PASTA WITH ALFREDO SAUCE


    cheeseburger soup
    CHEESEBURGER SOUP


    Thai peanut chicken salad
    THAI PEANUT CHICKEN SALAD

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms of Use
    • Accessibility
    • No AI

    As seen on

    a list of the websites where Tara Ziegmont has been featured

    Contact Tara


    As an Amazon Associate, I earn from qualifying purchases at no cost to you. Read my full disclosure policy.

    All content provided on Feels Like Home Blog is for informational purposes only. The owner of this site makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

    Copyright © 2007-2025 Feels Like Home Blog  | No content on this site, including text and photos, may be reused in any fashion without written permission.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    We'd love for you to leave a comment but if you can just give a star rating, too! Click the stars and the Rate Recipe button.

    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.