Baked and Stuffed Zucchini Boats

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  • 2 zucchinis (ends trimmed and sliced half, lengthwise)
  • 1 small tomato (cored, seeded and finely diced)
  • 1/4 green bell pepper (finely sliced lengthwise)
  • 2 tablespoons onions (finely chopped)
  • 1 slice bacon (finely chopped)
  • 4 green or black olives (pitted and thinly sliced)
  • 1 cup mild cheddar or parmesan cheese (shredded)


  1. Preheat oven to 350Fº.
  2. Using a small spoon, scoop the seeds out of each zucchini piece, creating a canoe like shape. Cut a thin strip on the back so that each piece can lie flat on a cooking tray.
  3. Put zucchini boats on a cooking tray.
  4. Add a little cheese at the bottom of each piece and evenly distribute bell pepper, tomatoes and onions.
  5. Top with remaining cheese and sprinkle with bacon and olives slices.
  6. Season with salt and pepper.
  7. Bake in the oven for about 15 minutes, until cheese is melted and zucchini is soft while still yielding a slight crunch.
  8. Turn oven to broil and broil until cheese is golden brown and bubbly (3-4 minutes). Serve warm.
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