Here’s my go-to recipe for ham stuffed zucchini boats, featuring fresh garden zucchini, savory ham, melted cheese, and a mix of simple seasonings that bring everything together nicely.
These zucchini boats have become my family’s favorite weeknight dinner option, especially during summer when zucchini is everywhere. I often make a double batch because my kids always ask for seconds, and they’re just as good reheated for lunch the next day.
Why You’ll Love These Zucchini Boats
- Low-carb option – Using zucchini as the base makes this a lighter alternative to traditional heavy casseroles, perfect for anyone watching their carb intake.
- Great for leftovers – This recipe is perfect for using up leftover ham and rice from previous meals, helping you reduce food waste while creating something delicious.
- Kid-friendly vegetables – The cheese and ham make these zucchini boats appealing to children who might normally turn their nose up at vegetables.
- Protein-packed meal – With ham, cottage cheese, and egg, these boats provide a satisfying amount of protein while still being light enough for lunch or dinner.
What Kind of Zucchini Should I Use?
For zucchini boats, you’ll want to look for medium-sized zucchini that are straight and about 6-8 inches long – these are perfect for stuffing and will cook evenly. Try to pick zucchini that feel firm and heavy for their size, with smooth, shiny dark green skin without any soft spots or blemishes. While you might be tempted to go for the biggest zucchini you can find, larger ones tend to be less flavorful and can have tough seeds in the middle. If you’re shopping at a farmers market in summer, you might also see yellow zucchini (also called yellow summer squash) – these work just as well and can add a nice pop of color to your dish.
Options for Substitutions
This recipe is pretty flexible and you can make several easy swaps depending on what you have in your kitchen:
- Zucchini: You can use yellow summer squash instead of zucchini – they have a similar texture and cooking time. Just make sure they’re about the same size as medium zucchini.
- Ham: Not a ham fan or don’t have any? Try using cooked ground turkey, chicken, or even crumbled bacon. For a vegetarian version, you could use chopped mushrooms.
- Cottage cheese: Ricotta cheese makes a great substitute, or you could use cream cheese softened at room temperature. Just reduce the salt if using cream cheese.
- American cheese: Feel free to swap this with any melting cheese you like – cheddar, mozzarella, or provolone all work great here.
- Fresh parsley: If you don’t have fresh parsley, use 1 teaspoon dried parsley, or try other fresh herbs like basil or chives.
- White onions: Yellow onions, shallots, or even green onions can work in place of white onions. If using green onions, use about 2-3 tablespoons chopped.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini boats is dealing with excess moisture – to prevent soggy boats, don’t skip the crucial step of scooping out the seedy center completely and patting the zucchini dry with paper towels before filling. Another common mistake is undercooking the zucchini, which should be tender-crisp but not mushy – test with a fork after about 20-25 minutes of baking, as cooking time can vary depending on the size of your zucchini. To ensure the best texture, avoid overstuffing the boats with filling, as this can lead to uneven cooking and spillover in the oven – instead, leave a small rim at the top of each boat. For extra flavor and better moisture control, try pre-roasting the scooped-out zucchini for 10 minutes before adding the filling, and remember to let them rest for 5 minutes after baking to help the filling set properly.
What to Serve With Zucchini Boats?
Since these ham and cheese stuffed zucchini boats are already packed with protein and veggies, you’ll want to keep the sides simple and complementary. A fresh green salad with cherry tomatoes and a light vinaigrette makes for an easy side that won’t overshadow the main dish. If you’re looking to add some extra carbs to the meal, a slice of crusty French bread or garlic knots would be perfect for soaking up any melted cheese that escapes the boats. For busy weeknights, I like to pair these with quick-cooking sides like steamed broccoli or roasted cherry tomatoes that can be ready in the same amount of time as the zucchini boats.
Storage Instructions
Keep Fresh: These yummy zucchini boats will stay good in the fridge for up to 3 days when stored in an airtight container. The cheese might get a bit firm in the fridge, but don’t worry – it’ll melt nicely when reheated. If you’re meal prepping, these are perfect to make on Sunday for a few days of easy lunches!
Freeze: While you can freeze these boats, the zucchini might get a bit watery when thawed. If you want to freeze them, wrap each boat individually in foil and place in a freezer bag for up to 2 months. Just know the texture won’t be quite the same as fresh.
Warm Up: To reheat your boats from the fridge, pop them in the microwave for 1-2 minutes or in a 350°F oven for about 10-15 minutes until heated through. If reheating from frozen, thaw overnight in the fridge first, then heat using either method.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-50 g
- Fat: 35-45 g
- Carbohydrates: 40-50 g
Ingredients
- 3 medium-sized zucchini
- 1 tablespoon butter, not salted
- 1/4 cup white onions, finely chopped
- 1 cup cooked ham, diced
- 3/4 cup small curd cottage cheese
- 2/3 cup prepared rice (any kind)
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon optional salt
- 1/4 teaspoon dried basil
- 3 slices of american cheese
Step 1: Prepare the Zucchini
Bring a large pot of salted water to a boil.
Leave the zucchini whole, and cook for about 10 minutes until they are tender but still firm.
Remove the zucchini from the boiling water and allow them to cool until they’re easy to handle without getting burnt.
Step 2: Saute the Onions
While the zucchini is cooling, melt some butter in a small skillet over low heat.
Add the onions and sauté them until they are softened and translucent.
This enhances their flavor and sweetness.
Step 3: Prepare the Ham Filling
In a large bowl, combine the sautéed onions, diced ham, cottage cheese, cooked rice, an egg, parsley, a dash of salt if desired, and some basil.
Mix everything well to create a flavorful mixture that will be used to stuff the zucchini.
Step 4: Preheat the Oven and Prepare Zucchini Boats
Preheat your oven to 350°F.
Line a 9×13-inch baking dish with aluminum foil to make cleanup easier.
Cut the zucchini in half lengthwise and carefully scoop out the pulp, making sure not to break through the outer skin.
This will form a “boat” shape to hold the filling.
Step 5: Stuff and Bake the Zucchini Boats
Fill each zucchini boat with the prepared ham mixture and place them into the foil-lined baking dish.
Cover the dish with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the egg to set.
Step 6: Add Cheese and Finish Baking
Just before the 25 minutes are up, cut the cheese into strips.
Remove the baking dish from the oven, uncover it, and lay 4 strips of cheese onto each zucchini boat.
Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 7: Serve and Enjoy
Once the cheese is perfectly melted, remove the zucchini boats from the oven.
Let them cool slightly before serving warm.
Enjoy your delicious and hearty stuffed zucchini boats!
