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Flavor-Packed Grilled Zucchini Boats Recipe

Flavor-Packed Grilled Zucchini Boats

Tender grilled zucchini is filled with garlicky tomatoes, melted mozzarella, Parmesan, herbs, and golden breadcrumbs. This colorful vegetarian recipe serves four and is ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Zucchini Boats
  • 4 medium zucchini, about 6–8 ounces each
  • 2 tablespoons olive oil, divided
Filling
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes, halved, or 1 medium tomato, diced
Topping
  • 1/2 cup shredded mozzarella
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons seasoned breadcrumbs
Garnish
  • 2 tablespoons fresh basil or parsley, chopped
Optional Seasoning
  • 1/4 teaspoon Italian seasoning
  • 1 pinch red-pepper flakes

Method
 

Step-by-Step
  1. Heat a grill to medium-high, approximately 400–450°F.
  2. Wash and trim the zucchini, then cut each one in half lengthwise.
  3. Scoop out the center of each zucchini half, leaving about 1/4 inch of flesh attached to the skin. Chop the scooped-out zucchini flesh.
  4. Combine the chopped zucchini flesh, tomatoes, garlic, 1 tablespoon olive oil, kosher salt, black pepper, Italian seasoning if using, and red-pepper flakes if using.
  5. Brush the zucchini shells with the remaining 1 tablespoon olive oil.
  6. Grill the zucchini cut-side down for about 4–5 minutes, until grill marks develop and the shells begin to soften.
  7. Turn the zucchini over and fill each shell with the tomato mixture. Top with mozzarella, Parmesan, and breadcrumbs.
  8. Close the grill and cook for another 4–7 minutes, until the zucchini is tender and the cheese is melted and lightly browned.
  9. Garnish with chopped basil or parsley and serve hot.

Notes

Leave roughly 1/4 inch of flesh in each shell so the boats stay sturdy. For less watery zucchini, lightly salt the hollowed shells and let them stand for 5–10 minutes, then pat dry before grilling. Refrigerate leftovers in an airtight container and reheat gently on the grill or in a 350°F oven until warm.