If you ask me, stuffed zucchini boats are a smart way to make vegetables exciting.
These Mediterranean-inspired boats combine tender orzo pasta with fresh zucchini for a light but filling meal. The pasta soaks up all the good flavors while the zucchini stays firm enough to hold its shape.
It’s filled with a mix of orzo, tomatoes, and herbs, then topped with melted cheese that gets just slightly brown in the oven. A sprinkle of fresh basil adds the finishing touch.
It’s a family-friendly dish that works well for both weeknight dinners and casual gatherings, especially during summer when zucchini is at its best.
Why You’ll Love These Zucchini Boats
- Quick dinner option – Ready in just 30-40 minutes, these zucchini boats are perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
- Healthy and filling – Each boat combines vegetables and protein with whole grain orzo, creating a balanced meal that’s satisfying without being heavy.
- Great for meal prep – You can prepare these ahead of time and reheat them throughout the week for easy lunches or dinners.
- Customizable recipe – Don’t have ham? Use chicken, turkey, or keep it vegetarian. The basic recipe works with whatever protein and cheese you have on hand.
- Kid-friendly vegetables – This fun presentation makes eating vegetables more appealing to picky eaters, and the familiar pasta and cheese help seal the deal.
What Kind of Zucchini Should I Use?
For zucchini boats, you’ll want to look for medium-sized zucchini that are about 5-6 inches long and relatively straight. These are perfect for stuffing since they’re not too big (which can make them watery) or too small (which won’t hold enough filling). Fresh zucchini should feel firm and heavy for their size, with smooth, blemish-free dark green skin. When shopping, try to pick ones that are similar in size so they’ll cook evenly. If you can only find larger zucchini, they’ll work too – just know that bigger ones tend to have more seeds and might need a few extra minutes of cooking time.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Orzo pasta: If you’re out of orzo, try using small-sized pasta like ditalini, small shells, or even cooked quinoa or rice for a gluten-free option.
- Zucchini: Yellow summer squash works just as well as zucchini. You could even use hollowed-out eggplant or bell peppers, but you’ll need to adjust the cooking time.
- Ham: Not a ham fan? Try using cooked chicken, turkey, or for a vegetarian version, use chickpeas or white beans. Just make sure they’re well-drained.
- Swiss cheese: Feel free to swap Swiss with Gruyere, provolone, or mozzarella. Each will give a slightly different but tasty result.
- Honey mustard sauce: You can make your own by mixing equal parts honey and Dijon mustard, or use regular Dijon mustard with a teaspoon of honey added.
- Mushrooms: Any mushroom variety works here, or you can skip them and add extra carrots or even diced bell peppers instead.
- Fresh basil: Out of basil? Try fresh parsley or oregano, or use dried herbs (just remember to use 1/3 of the amount called for fresh).
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini boats is dealing with excess moisture – be sure to salt the hollowed zucchini halves and let them sit for 15-20 minutes, then pat them dry with paper towels to prevent a watery final dish. When cooking the orzo, avoid making it too soft since it will continue to cook slightly in the oven – aim for just barely al dente, about 1-2 minutes less than the package instructions suggest. Another common mistake is not pre-cooking the zucchini boats before stuffing them – give them a quick 10-minute roast in the oven first to ensure they’ll be perfectly tender when the filling is hot and the cheese is melted. For the best flavor distribution, make sure to season both the zucchini shells and the filling mixture separately, and don’t skip the step of letting the finished dish rest for 5 minutes before serving to allow all the flavors to settle.
What to Serve With Zucchini Boats?
Since these zucchini boats are already packed with pasta, protein, and veggies, you’ll want to keep the sides simple and complementary. A fresh green salad with a light lemon vinaigrette makes a perfect partner – the bright, citrusy notes balance out the richness of the cheese and ham. For a heartier meal, some warm, crusty bread on the side works great for soaking up any extra sauce from the boats. If you’re serving these on a cooler evening, try adding a cup of simple tomato soup on the side – it pairs wonderfully with the Italian-inspired flavors in this dish.
Storage Instructions
Keep Fresh: These tasty zucchini boats will stay good in an airtight container in the fridge for up to 3 days. The orzo filling and zucchini might release a bit of moisture over time, but don’t worry – they’ll still taste great! Just store them in a container with a good seal.
Make Ahead: You can prep these boats a day in advance! Make the filling and hollow out the zucchini, then store them separately in the fridge. When you’re ready to eat, just assemble and bake. This is super handy for busy weeknights or when you’re having friends over.
Warm Up: To warm up leftover zucchini boats, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave for 1-2 minutes if you’re in a hurry, though the texture might not be quite as nice as the oven method.
Preparation Time | 15-20 minutes |
Cooking Time | 15-20 minutes |
Total Time | 30-40 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 80-90 g
- Fat: 90-100 g
- Carbohydrates: 190-210 g
Ingredients
- 2 cups uncooked orzo pasta
- 8 medium zucchini (around 5 inches each)
- 3 tablespoons olive or cooking oil, divided
- 2 cups shredded carrots
- 1 cup sliced fresh mushrooms
- 1/2 cup sliced scallions (both white and green parts)
- 3 garlic cloves, minced
- 1 1/2 cups diced ham
- 1/4 cup honey mustard sauce
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup finely grated swiss cheese
- Basil leaves for garnish
Step 1: Prepare the Zucchini
Begin by microwaving the whole zucchini for 4 minutes to soften.
Allow it to cool.
Next, cook the zucchini in boiling water for 4 minutes until it’s crisp-tender, then drain.
Cut each zucchini in half lengthwise and scoop out the centers, leaving about a ¼ inch shell.
If desired, chop the scooped-out centers, reserving 1 cup to use in the filling.
Step 2: Cook the Vegetables and Ham
In a large skillet, heat 2 tablespoons of oil over medium heat.
Add the carrots, mushrooms, scallions, and garlic, cooking for about 3 minutes until slightly softened.
Stir in chopped, reserved zucchini centers and ham, then cook for another minute to blend the flavors.
Step 3: Prepare the Orzo Mixture
While cooking the vegetables, prepare the orzo according to package directions, then drain.
Add the cooked orzo to a large mixing bowl.
Stir in honey mustard, basil, salt, pepper, and the remaining 1 tablespoon of olive oil, mixing well.
Add the cooked vegetable and ham mixture into the orzo, tossing until everything is well combined.
Step 4: Fill and Bake the Zucchini
Preheat your oven to 375°F (190°C).
Fill each zucchini shell with ½ cup of the pasta mixture.
Place the filled zucchini on a baking sheet and sprinkle the top of each with 1 tablespoon of cheese.
Bake for 8 to 10 minutes, or until the cheese is melted and the filling is hot.
Step 5: Serve and Garnish
Once baked, remove the stuffed zucchini from the oven and serve immediately.
If you like, garnish with fresh basil leaves for added flavor and presentation.