Growing up, zucchini was always just a side dish at our house – sliced, seasoned, and steamed until mushy. My mom meant well, but let’s just say it wasn’t exactly something we kids looked forward to at dinner time.
Now I know better. These ham stuffed zucchini boats are what I wish we’d had back then. They’re simple to make, fill you up, and best of all – my kids actually ask for seconds. Who knew that cutting a zucchini in half and loading it with ham and cheese could turn a boring vegetable into something the whole family would love?
Why You’ll Love These Zucchini Boats
- Low-carb friendly – Using zucchini as the base makes this a lighter alternative to heavy pasta dishes, perfect for anyone watching their carb intake.
- Great for meal prep – You can prepare these boats ahead of time and reheat them when needed, making them perfect for busy weeknight dinners.
- Protein-packed filling – With ham, cottage cheese, and egg in the filling, you’re getting a good amount of protein in each serving to keep you satisfied.
- Budget-friendly ingredients – Using simple ingredients like zucchini, leftover ham, and rice makes this an economical dinner option that doesn’t sacrifice on taste.
- Kid-friendly vegetables – The cheese and ham filling makes these zucchini boats appealing even to kids who normally avoid vegetables.
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 avoid the super large zucchini you might find at the end of summer, as they tend to be more watery and have larger seeds that can make your boats soggy. When shopping, pick zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. If you can only find smaller zucchini, that’s okay too – you’ll just need to adjust the amount of filling for each boat.
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 cook time. Mexican grey squash works well too!
- 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. Greek yogurt works too, though it might be slightly tangier.
- American cheese: Feel free to use any melting cheese you like – cheddar, mozzarella, or provolone are all good options.
- Rice: Any type of cooked grain works here – try quinoa, cauliflower rice, or even cooked orzo pasta.
- Fresh parsley: You can use dried parsley (use 1 teaspoon instead), or swap in other fresh herbs like basil or chives.
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 and pat the zucchini dry with paper towels, or you’ll end up with a watery filling that won’t hold together.
Another common mistake is undercooking the zucchini before adding the filling – par-bake them for about 10 minutes first, which ensures they’ll be perfectly tender when the filling is hot and bubbly.
Getting the filling consistency right matters too – drain your cottage cheese well and make sure your rice isn’t too wet, as extra moisture will make the boats soupy; if your filling seems too loose, try adding a tablespoon of breadcrumbs to help bind it together.
For the best texture and flavor, avoid overcrowding your baking dish – give each boat some space so the edges can brown nicely, and consider broiling for the last 2-3 minutes to get that perfect golden-brown cheese topping.
What to Serve With Zucchini Boats?
These ham and cheese stuffed zucchini boats are pretty filling on their own, but they pair really nicely with some simple side dishes. A fresh green salad with cherry tomatoes and a light vinaigrette makes the perfect light companion to these savory boats. Since you’ve already got rice in the filling, you might want to skip additional starches, but if you’re extra hungry, some warm garlic bread on the side works great for soaking up any melty cheese that escapes. For a complete summer meal, try serving these alongside some grilled corn on the cob or a chilled cucumber salad – the fresh flavors really complement the ham and cheese filling.
Storage Instructions
Keep Fresh: These yummy zucchini boats will stay good in an airtight container in the fridge for up to 3 days. I like to place them in a single layer to keep the filling intact. They make great leftovers for lunch the next day!
Make Ahead: You can prep these boats a day in advance – just assemble them, cover with plastic wrap, and keep in the fridge until you’re ready to bake. This is super handy when you’re planning a busy weeknight dinner or having friends over.
Warm Up: When you’re ready to enjoy your leftover boats, pop them in the microwave for 1-2 minutes or in a 350°F oven for about 10-15 minutes until heated through. The oven method helps keep the top nice and crispy, though either way works just fine.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35 minutes |
| Total Time | 50-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-50 g
- Fat: 30-35 g
- Carbohydrates: 50-60 g
Ingredients
- 3 medium-sized zucchini
- 1 tablespoon butter, unsalted
- 1/4 cup white onions, finely chopped
- 1 cup diced cooked ham
- 3/4 cup small curd cottage cheese
- 2/3 cup any type of cooked rice
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt, optional
- 1/4 teaspoon basil, dried
- 3 slices american cheese
Step 1: Prepare the Zucchini
Begin by bringing a large pot of salted water to a boil.
Leave the zucchini whole and cook them for about 10 minutes until they are tender yet still firm.
Remove the zucchini from the water and allow them to cool until they are easy to handle.
Step 2: Saute the Onions
While the zucchini is cooling, melt butter in a small skillet over low heat.
Add chopped onions and sauté them until they are softened.
This process should take a few minutes.
Step 3: Assemble the Stuffing Mixture
In a large bowl, combine the sautéed onions, diced ham, cottage cheese, cooked rice, an egg, chopped parsley, and basil.
Add salt if desired.
Mix all the ingredients together until they are well combined.
Step 4: Prepare the Zucchini Boats
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking dish with aluminum foil.
Once the zucchini is cool enough to handle, cut each one in half lengthwise.
Carefully scoop out the pulp, ensuring you do not break through the outer skin of the zucchini.
Step 5: Stuff and Bake the Zucchini Boats
Fill the hollowed-out zucchini “boats” with the ham mixture.
Place them into the prepared baking dish and cover with foil.
Bake in the preheated oven for 25 minutes.
Step 6: Add Cheese and Finish Baking
As the baking time comes to an end, cut each piece of your chosen cheese into 8 strips.
After the initial 25 minutes, remove the pan from the oven and take off the foil cover.
Lay 4 strips of cheese onto each zucchini boat.
Return the dish to the oven and bake for an additional 5 minutes, allowing the cheese to melt and become bubbly.
Step 7: Serve and Enjoy
Remove the zucchini boats from the oven and let them cool slightly before serving.
Enjoy your delicious stuffed zucchini, packed with flavorful goodness!
