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+ servings
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
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Gluten-free, Main Course, Main Dish
Servings 2 people
Calories 706 kcal

Equipment

Ingredients
  

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
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