A few summers ago, I tried making Baked Italian Zucchini Boats, and it has become one of my go-to side dishes when I want something a little special. Especially for an Italian dinner, but really, it goes well with many dishes. It’s quite pleasing to the eye and is a great way to use up your garden zucchini!
Zucchini Boats are delicious and a fun side dish for your table.
This side dish is easy to make, as well. Plus, it takes less than 30 minutes from start to finish. Zucchini is so easy to find in the grocery store these days, which makes this recipe a good choice year round!
See more Zucchini Recipes. Browse Side Dishes or Italian Foods.
Substitutions for this Recipe
The ingredients for this recipe are very adaptable. If you don’t have any cherry or grape tomatoes, you can slice and quarter Roma tomatoes. Or use sundried tomatoes. You may substitute Provolone, Gouda, or even Mozzarella cheese for the Muenster. Or use fresh parsley instead of basil.
Always try to use extra-virgin olive oil, however, as it just tastes better.
Ingredients for Baked Italian Zucchini Boats
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When to Pick Garden Zucchini
As a girl, I remember my grandma bringing into the house these mammoth-sized zucchini from her garden. They were huge. She would shred or cut them for use in her baking or for freezing.
When I started doing my own shopping for zucchini, I was keen to notice that the zucchini in the stores were much smaller. And more tender. And delicious. I quickly learned that zucchini was not just for baking breads and cakes! They were great for stir-fry, or sliced, and so much more.
Lesson learned: Pick zucchini when it’s 6-10 inches long. A perfect size for tender, yummy dishes. Of course, you can pick it when it’s larger, too. But larger zucchini will have larger seeds in the middle. Also, the more you pick zucchini, the more the plant will produce. Watch for the yellow blooms, and you’ll soon have zucchini to pick.
Instructions For Making This Recipe
Preheat your oven to 375° F. Gather all your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Ingredients
Using your favorite knife and cutting board, slice the zucchini, grape tomatoes and black olives.
If you don’t have grape tomatoes, you may substitute cherry or Roma tomatoes in their place. Or even sundried tomatoes. They all work well. Use what you have in your fridge!
If the zucchini are on the large side and have a lot of seeds, I will scoop some of the seeds out with a spoon. This creates a “boat” for the yummy toppings that come next!
For the cheese, you could grate the muenster cheese, if you want, but I like how the thick slices melt on the zucchini. There are few things better than melted cheese. Yum! If you don’t have any muenster on hand, feel free to substitute another cheese in its place. Mozzarella, Gouda, or Provolone, maybe?
Assemble the Boats
To assemble the “boats” place the zucchini halves on the prepared baking sheet.
Top with slices of muenster cheese, halved grape tomatoes, and then the sliced black olives. Sprinkle with Italian herbs, garlic powder, seasoned salt, and freshly ground black pepper. Then drizzle extra-virgin olive oil over the tops.
Bake in preheated oven for 10-12 minutes, until the cheese is golden brown and the zucchini is crisp-tender. Watch to make sure the cheese doesn’t get too brown. Ah-hem. I’ve had that happen before, much to my displeasure.
Garnish the Baked Italian Zucchini Boats with fresh basil and another drizzle of extra-virgin olive oil. Serve warm.
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Baked Italian Zucchini Boats
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Ingredients
- 3-4 medium zucchini (sliced in half, lengthwise)
- 6-8 slices muenster cheese (halved)
- 6-8 whole grape tomatoes (sliced in half)
- 1/2 cup black olives (sliced)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- fresh basil (chopped)
Instructions
- Preheat your oven to 375℉. Gather all your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Ingredients
- Using your favorite knife and cutting board, slice the zucchini, grape tomatoes and black olives.(If the zucchini are on the large side and have a lot of seeds, I will scoop some of the seeds out with a spoon. This creates a "boat" for the yummy toppings that come next!)
- For the cheese, you could grate the muenster cheese, if you want, but I like how the thick slices melt on the zucchini. If you don't have any muenster on hand, feel free to substitute another cheese in its place. Mozzarella, Gouda, or Provolone would work well.
Assemble the Boats
- To assemble the "boats" place the zucchini halves on the prepared baking sheet. Top with slices of muenster cheese, halved grape tomatoes, and then the sliced black olives.
- Sprinkle with Italian herb seasoning, garlic powder, seasoned salt, and freshly ground black pepper. Then drizzle extra-virgin olive oil over the tops.
- Bake in preheated oven for 10-12 minutes, until the cheese is golden brown and the zucchini is crisp-tender. Watch to make sure the cheese doesn't get too brown.
- Garnish the Baked Italian Zucchini Boats with fresh basil and serve warm. Drizzle more olive oil over them, if desired. Keep warm until ready to serve.
Notes
Nutrition
