Cheddar- Rosemary Zucchini Boats

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Posted on 07/19/2019

Prep time: 25 minutes

Cook time: 35 minutes

Yield: 8 servings

216 calories per zucchini boat!


  • 3/4 TB butter
  • 3/4 TB olive oil
  • 3 cups Crusty bread crumbs
  • 2 tsp. Fresh minced garlic
  • 2 Zucchini
  • 1 1/2 cups Chopped Roma tomatoes
  • 1 tsp. finely chopped fresh rosemary
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cups Shredded cheddar cheese
  • 1 egg, beaten


  1. 1. Preheat oven to 375 degrees F (190 degrees C).
  2. 2. Melt 3/4 TB butter with 3/4 tablespoon olive oil in a skillet over medium heat. Cook bread cubes in the butter mixture, tossing gently to coat, until fragrant and toasted, 3 to 4 minutes. Add garlic to the bread; cook and stir together for 1 min.
  3. 3. Slice zucchini lengthwise with stem and flower ends intact. Use a small spoon to hollow out squash, leaving a 1/4-inch shell. Place squash boats in a large baking dish. Coarsely chop zucchini innards.
  4. 4. Melt 3/4 TB butter with 3/4 tablespoon olive oil in a skillet over medium-high heat. Cook and stir zucchini innards, tomatoes, rosemary, salt, and pepper in the butter mixture until the vegetables soften, 3 to 4 minutes; transfer to a large bowl
  5. 5. Mix with the bread cubes, Cheddar cheese, and beaten egg. Fill the hollowed zucchini halves with the vegetable mixture. Arrange stuffed zucchini boats into a baking dish.
  6. 6. Bake in preheated oven for 25 minutes. Remove and switch oven to broil. Cook under the broiler until golden brown and bubbling on top, 2 to 3 minutes.