Crispy Panko Goat Cheese Zucchini Boats

I’ve always enjoyed finding new ways to use up the zucchini from my garden. By mid-summer, I’m usually swimming in these green vegetables and looking for creative solutions beyond the usual stir-fry or bread. That’s when I started making these goat cheese zucchini boats – a simple dinner that feels fancy without the fuss.

These boats have become my go-to recipe when I want something light but satisfying. I’ll often prep them while I’m already in the kitchen making lunch, then pop them in the oven later for dinner. The best part? They’re as good for a quiet weeknight meal as they are for having friends over.

Looking for a vegetarian option that’ll please everyone? These zucchini boats are your answer. Need something easy but impressive? Same. I make these at least twice a month during zucchini season, and they never get old.

What Kind of Goat Cheese Should I Use?

For zucchini boats, you’ll want to use a soft, spreadable goat cheese (often labeled as chèvre) rather than aged varieties. Fresh goat cheese typically comes in logs or tubs at the grocery store, and any brand will work well as long as it’s soft enough to mix with the other filling ingredients. If your goat cheese is too firm or cold, just let it sit at room temperature for about 30 minutes before using it. For a milder flavor, look for a plain goat cheese, but if you’re feeling adventurous, herb-flavored varieties can work nicely in this recipe too – just keep in mind they’ll add their own seasoning to the dish.

Options for Substitutions

Need to switch things up with this zucchini boat recipe? Here are some helpful swaps you can try:

• Zucchini: You can use yellow summer squash instead of zucchini – they work exactly the same way and have a similar mild flavor.
• Goat cheese: If you’re not a fan of goat cheese, try cream cheese or ricotta as alternatives. Cream cheese will give you a similar tanginess, while ricotta offers a milder flavor. Just make sure they’re at room temperature for easy mixing.
• Fresh basil: No fresh basil? Use 1 tablespoon dried basil instead, or try fresh oregano or parsley for a different but equally tasty herb flavor.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed crackers, crushed pork rinds (for keto), or even chopped nuts for a gluten-free option.
• Butter: You can swap butter with olive oil for the breadcrumb mixture, using the same amount.
• Parmesan: Feel free to use Romano or Pecorino cheese instead of Parmesan for the garnish – they’ll add that same salty, sharp finish.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – make sure to scoop out the seeds completely and pat the zucchini dry with paper towels, or you’ll end up with a watery mess at the bottom of your baking dish.

To prevent undercooked zucchini with an overcooked filling, pre-bake the hollowed boats for about 10 minutes before adding your goat cheese mixture, which ensures they’ll be perfectly tender when done.

Keep a close eye on your panko topping as it can go from golden to burnt in seconds – if you notice it browning too quickly, loosely cover the dish with foil while the zucchini finishes cooking.

For the best flavor and texture, let the goat cheese come to room temperature before mixing with other ingredients, and don’t skip salting the zucchini before stuffing – this draws out extra moisture and seasons the vegetable from the inside out.

What to Serve With Zucchini Boats?

These cheesy zucchini boats work great as either a main dish or a side, and they pair really nicely with a variety of foods. For a light summer dinner, serve them alongside a fresh arugula salad dressed with lemon vinaigrette and some crusty bread to round out the meal. If you’re serving them as a side dish, they go perfectly with grilled chicken or a simple pasta dish like spaghetti with marinara sauce. I also love serving these with quinoa or brown rice to soak up any extra goat cheese that might melt out during baking – trust me, you won’t want to waste a single bit of that creamy goodness!

Storage Instructions

Keep Fresh: These tasty zucchini boats can hang out in your fridge for up to 3 days. Just pop them in an airtight container once they’ve cooled down. The panko topping might lose some of its crunch, but the flavors will still be great!

Make Ahead: Want to prep these in advance? You can prepare the zucchini boats and stuff them with the goat cheese mixture up to 24 hours ahead. Just keep them covered in the fridge, and add the panko topping right before baking. This makes them perfect for entertaining!

Warm Up: When you’re ready to enjoy leftover boats, place them in a 350°F oven for about 10-15 minutes until heated through. You can also zap them in the microwave for 1-2 minutes if you’re in a hurry, though the topping won’t be as crispy. A quick sprinkle of fresh basil makes them look and taste fresh again!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 45-50 g
• Carbohydrates: 50-55 g

Ingredients

• 4 medium zucchini
• Salt and pepper to taste
• Olive oil spray or brush with olive oil
• 10 ounces softened goat cheese
• 1 garlic clove, finely chopped
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 2 teaspoons lemon zest, freshly grated
• 1/4 teaspoon red pepper flakes
• Parmesan cheese, for garnish
• 2 tablespoons unsalted butter
• 1 garlic clove, minced or crushed
• 1/3 cup panko bread crumbs, seasoned

Step 1: Prepare the Zucchini

Preheat the grill to its highest setting.

Start by slicing each zucchini in half lengthwise and placing them on a baking sheet.

Use a spoon to scoop out the center of each zucchini half to create a well.

This scooped-out zucchini can be discarded or saved for another dish like pasta.

Sprinkle the zucchini halves with salt and pepper, then spray or brush them all over with olive oil to prepare them for grilling.

Step 2: Mix the Goat Cheese Filling

In a bowl, combine the goat cheese with garlic, basil, lemon zest, red pepper flakes, and a big pinch of salt and pepper.

Mix these ingredients until well combined, forming a flavorful filling for the zucchini boats.

Step 3: Grill the Zucchini

Place the prepared zucchini halves on the grill, cut-side down.

Grill them for 3 to 5 minutes until they are slightly golden and have char marks.

Once grilled, transfer the zucchini back to the baking sheet.

Step 4: Stuff and Grill the Zucchini Boats

After grilling, scoop the goat cheese mixture into the well of each zucchini half.

Place the stuffed zucchini back onto the grill, stuffed side up.

Close the grill lid and cook for another 3 to 5 minutes.

The goat cheese should become bubbly and melty, and the zucchini should have visible grill marks.

Step 5: Prepare the Breadcrumb Topping

Add butter to a small saucepan over medium heat.

Whisk constantly while the butter bubbles.

As soon as brown bits start to form on the bottom of the pan, add in the minced garlic and breadcrumbs.

Stir constantly, cooking for a few minutes until the breadcrumbs are golden and crunchy.

This step can be done while the zucchini is grilling.

Step 6: Assemble and Serve

Remove the zucchini boats from the grill and generously top them with the prepared breadcrumbs.

If desired, sprinkle some Parmesan cheese and top with fresh basil for added flavor.

Serve the zucchini boats hot as a delicious side dish or appetizer!