Low-Carb Stuffed Zucchini “Boats”

Loaded Zucchini Boats

My neighbor Tim  has an amazing garden! I love that he tends it and I get to reap some of the rewards! He cannot possibly eat all the zucchini he harvests so he’s always calling asking if I would take some off his hands… and I have NEVER said no! I cannot wait until his garden starts yielding zucchini this year but in the meantime there is already plenty of it showing up in produce departments and some farmers markets too!

Last night  I decided to clean out the fridge … that means I used up lots of little leftovers… and I made my Zucchini Boats with Mozzarella and Tomatoes. They are simple to make and you can use all sorts of stuff you find in the fridge to stuff it! Heck you don’t even HAVE to use Mozzarella or Tomatoes! You can substitute Yellow Summer Squash for the zucchini! It’s a very forgiving and versatile recipe so have fun with it!

I wasn’t kidding that you can use just about anything. Here is a low carb version of a stuffed zucchini:

Now MY recipe, which could have ricotta instead of mozzarella and pizza or spaghetti sauce instead of the olive oil, is also pretty low carb. I added pre-cooked crumbled bacon to mine but you could just as easily leave that out for a vegetarian version.

When I make them I always leave one vegetarian for my daughter-in-law Heather. I add the bacon or pre-cooked crumbled ground beef for the rest of us. Actually we could use a veggie burger crumbled on the vegetarian version too! When I say versatile I mean it!

Here’s the vegetarian version before it goes into the oven:

Vegetarian Version of my zucchini boat before going back into the oven

Lets get to it to see how this delicious dish is made! They are simply easy peasy and certified low-carb delicious!

Zucchini Boats with Mozzarella and Tomatoes
Zucchini Boats are versatile in their ingredients AND how they are served. We have them as an entree, a side dish or a vegetable. We just adjust the size of the portion!
  • 2 medium to large zucchinis
  • ½ pound mozzarella cubed or shredded
  • two medium to large tomatoes seed and diced
  • ¼ red pepper diced
  • ¼ yellow pepper diced
  • 1 small sweet onion or equivalent of scallions diced
  • 1 small can of pre-cooked mushrooms
  • 4 slices of pre-cooked bacon crumbled
  • Extra Virgin olive oil
  • Fresh basil chiffonade
  • Kosher salt and fresh ground pepper to taste
  1. Preheat oven to 350°F.
  2. Cut zucchinis lengthwise and scoop out an indentation in the very center of their zucchini*. Note the video above to see about how much you want to remove.
  3. Drizzle the hollowed squash with olive oil, and season with salt and pepper.
  4. Bake on a cookie sheet (with sides to catch the juice that is sure to result from baking) or another pan that accommodates your squash and cook for about 20 minutes, until the zucchini gives a little to your touch.
  5. Remove par-baked zucchini from the oven and turn the temperature up to 450°.
  6. Start filling your zucchini with any and all the ingredients you decide you want to add for a filling. Drizzle with more olive oil and sprinkle fresh basil slivers.
  7. Add your crumbled bacon over the top of each squash.
  8. Drizzle with a little more olive oil and season with kosher salt and fresh-ground black pepper. Top with shredded cheese if using.
  9. Put your zucchini boats back in the now 450° oven and cook for another 15 minutes or until the cheese is melted and bubbling and the entire zucchini boat is heated through.
Please keep in mind that most of the ingredients, with the exception of the zucchini, olive oil, salt and pepper, are optional.


Pre-cooked crumbled ground beef for the bacon.

Try a nice crumbled sausage; chorizo maybe?

You can add black or green olives if you have them.

You can use grape tomatoes cut in half in lieu of standard or Roma tomatoes.

You can cube up the zucchini you scoop out and use that too!

Experiment with other seasonings too! No one says you can't drizzle a little hot sauce over the whole things before you pop it back in the oven for its second bake!

*I use a grapefruit spoon to make the job easy. Use the serrated edges to easily cut and scoop away the seeded area of the squash.

Plate your zucchini boats for whatever type of serving makes sense with your meal. Here you see one cut in half on the diagonal to serve as an entree. I prefer to slice mine diagonally into 2″ portions to serve as a side-dish. There are no rules, whatever works for you is fine.

Zucchini Boats Plated for an entree portion.

Not sure how or what chiffonade is? It’s just a fancy term for how to cut your basil into slivers! Here’s a quick video to show you how:

So there you go… when your garden, or your neighbor’s is bringing forth zucchini after zucchini with no end in sight try making zucchini boats stuffed with whatever your taste buds desire!

What are YOUR favorite ingredients to add? I love hearing from you so please leave your ideas in your comment below or on our Facebook group wall! And as always if you found this article useful and/or helpful please give it a thumbs up and share it with your friends! 

Ciao for now!  


Ciao for NOW! ~Marge Burkell

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Please be advised. the information that is shared herein is intended for informational purposes. Any advice and/or product(s) mentioned should not be used to diagnose, treat, cure, or prevent any disease.

Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.

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