Here’s my go-to recipe for egg stuffed zucchini boats, filled with fresh herbs, melted cheese, and perfectly cooked eggs nestled in tender zucchini halves.
These zucchini boats have become my family’s favorite weekend breakfast option. I often make extra since my kids always ask for seconds, and they’re just as good reheated the next day. Perfect for a healthy breakfast or light lunch, wouldn’t you say?
Why You’ll Love These Zucchini Boats
- Low-carb and keto-friendly – These zucchini boats swap traditional carb-heavy bases for fresh vegetables, making them perfect for anyone watching their carb intake.
- High in protein – With eggs, feta, and additional grated cheese, you’re getting a protein-packed meal that will keep you satisfied.
- Simple ingredients – You only need a handful of basic ingredients that you can easily find at any grocery store.
- Customizable recipe – You can switch up the cheese varieties and herbs to match your taste preferences, making this recipe adaptable to what you have on hand.
- Perfect for meal prep – These boats reheat well and can be made ahead for quick lunches or easy dinners throughout the week.
What Kind of Zucchini Should I Use?
For zucchini boats, you’ll want to look for medium-sized zucchini that are straight and uniform in shape – this makes them easier to hollow out and fill. The best zucchini for this recipe are about 6-8 inches long and 2-3 inches wide, as they’re big enough to hold the filling but not so large that they become watery or bitter. Fresh zucchini should have smooth, slightly shiny skin without any major blemishes or soft spots. When you’re at the store, give them a gentle squeeze – they should feel firm but not hard as a rock, and avoid any that feel spongy or too soft.
Options for Substitutions
This easy recipe can be adapted with several simple swaps if you need to make changes:
- Zucchini: You can swap zucchini with yellow summer squash or even medium-sized eggplants (though you’ll need to pre-cook eggplants for about 5 minutes to soften them).
- Feta cheese: Not a feta fan? Try using crumbled goat cheese, ricotta, or even cream cheese. Each will give a different but equally good flavor to the dish.
- Green onions: Regular onions (finely chopped) or chives work well here. If using regular onions, just sauté them briefly before adding to the mixture.
- Dill: Fresh parsley, basil, or oregano can step in for dill. If using dried herbs instead of fresh, remember to use just 1/3 of the amount.
- Eggs: The eggs are pretty crucial here since they’re the star of the dish, but you could use just egg whites if preferred – use 3 egg whites instead of 2 whole eggs.
- Grated cheese: Any melting cheese works great here – try mozzarella, cheddar, Gruyere, or whatever you have in your fridge!
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini boats is dealing with excess moisture – be sure to scoop out the seeds properly and pat the zucchini dry with paper towels to prevent a watery final dish. Another common mistake is overcooking the eggs; since they’ll continue cooking from residual heat, remove the boats from the oven when the eggs are just slightly jiggly in the center (about 12-15 minutes at 375°F). To prevent your zucchini from becoming too soft and falling apart, avoid cutting them too thin when halving them lengthwise – aim for boats that are about 1/4 inch thick at the base. For the best flavor and texture, let the stuffed boats rest for 3-5 minutes after baking, which allows the cheese to set slightly and makes them easier to serve without the filling spilling out.
What to Serve With Zucchini Boats?
These egg-filled zucchini boats make a fantastic main dish that pairs really well with simple sides to round out your meal. A fresh green salad with cherry tomatoes and a light vinaigrette is my go-to side dish since it adds nice contrast to the rich, cheesy boats. If you’re extra hungry, some crusty bread on the side works great for soaking up any leftover egg yolk and melted cheese. For a heartier meal, you might want to add some crispy roasted potatoes or even a scoop of quinoa to make it more filling.
Storage Instructions
Keep Fresh: These egg-stuffed zucchini boats are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days, though the texture might change a bit as zucchinis tend to release water over time.
Prep Ahead: Want to save some time? You can hollow out the zucchini boats and chop all your ingredients the night before. Just store the prepped zucchini and other ingredients separately in the fridge, then assemble and bake when you’re ready to eat.
Warm Up: To enjoy leftover zucchini boats, gently warm them in the microwave for 30-45 seconds, or pop them in a 350°F oven for about 10 minutes. Just keep an eye on them so the eggs don’t overcook and become rubbery.
| Preparation Time | 15-25 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 25-30 g
- Fat: 30-35 g
- Carbohydrates: 15-20 g
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Ingredients
- 2 medium zucchinis
- 2 green onions
- 2 eggs
- 150g feta cheese
- Salt to liking
- Pepper to liking
- 2 tablespoons chopped dill
- 2-3 tablespoons olive oil or butter
- Grated cheese of choice
Step 1: Prepare the Zucchini
Start by washing the zucchini thoroughly.
Cut each zucchini in half lengthwise to create two long halves.
Using a spoon, carefully scrape out the inside of each zucchini half to shape 4 boats.
Reserve the scraped-out flesh for later use.
Step 2: Blanch the Zucchini Boats
Bring a pot of salted water to a boil and blanch the zucchini boats for 8 to 10 minutes.
This will soften them slightly.
Once done, drain the zucchini and apply a small dice of butter on all sides to add flavor and prevent them from sticking later.
Step 3: Prepare the Filling
In a pan, heat some olive oil and cook the chopped spring onion along with the reserved zucchini flesh.
Sauté until the liquid evaporates.
Once cooked, remove the mixture from the heat.
Season with salt and pepper, and allow it to cool down.
Step 4: Make the Egg and Cheese Mixture
In a bowl, whisk together the eggs and crumbled feta cheese.
Once the onion and zucchini mixture has cooled, stir it into the egg and cheese mixture.
Add fresh dill for flavor, combining everything well.
Step 5: Stuff and Bake the Zucchini Boats
Divide the prepared egg and cheese mixture evenly among the hollowed zucchini boats.
Place the stuffed boats on a baking sheet lined with baking paper.
Sprinkle grated cheese on top of the stuffed zucchini boats.
Bake them in a preheated oven at 200°C (about 392°F) for about 30 to 40 minutes, until the zucchini turns golden brown.
Step 6: Serve and Enjoy
Once baked, serve the zucchini boats straight out of the oven for a warm, comforting meal, or let them cool and enjoy them cold as a refreshing dish.
Either way, they’re delicious!
