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A plate of food with zucchini boats and Cheese

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).
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 1 hr 25 mins
Course Gluten-free, Main Course, Main Dish


  • 1 medium zucchini
  • 8 oz 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 minced
  • 1 cup mozzarella cheese shredded
  • 1 handful Italian bread crumbs optional, can be gluten-free if needed


  • Preheat oven to 350.
  • 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.
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