Golden, cheesy, and tender—this Parmesan roasted zucchini boats recipe is a healthy, low-carb side or light meal that’s bursting with savory flavor.
Ingredients You’ll Need
Each ingredient for these Parmesan Roasted Zucchini Boats was chosen to lend character and balance—the cheese adds umami, breadcrumbs give crunch, and fresh parsley brightens every bite. With just a handful of pantry staples and fresh produce, you’ll have something extraordinary in no time.
- Zucchini: The perfect vessel; choose medium zucchinis for the best size and texture.
- Grated Parmesan Cheese: This brings rich, salty flavor and a gorgeous crispy topping.
- Breadcrumbs (Panko or regular): A little crunch goes a long way, and Panko will give you extra crispiness!
- Olive Oil: Helps the topping brown and keeps everything moist.
- Garlic, minced: Adds a punch of savory flavor that no zucchini boat should be without.
- Fresh Parsley, chopped: Offers a burst of freshness, both in the filling and as a garnish.
- Italian Seasoning: Brings those classic Mediterranean herbs to tie the recipe together.
- Salt and Black Pepper: Essential for balancing and enhancing all the other flavors.
- Optional: Red Pepper Flakes: A sprinkle gives just the right zing for spice lovers.
How to Make Parmesan Roasted Zucchini Boats
Step 1: Prep the Zucchini
Start by preheating your oven to 400°F (200°C). Give each zucchini a quick rinse and dry, then slice them straight down the middle, lengthwise. Using a spoon, gently scoop out the seeds and just a bit of the flesh to make a shallow ‘boat.’ Don’t go overboard—leave enough on the sides for stability so they hold the filling well.
Step 2: Arrange on the Baking Sheet
Line a baking sheet with parchment paper for easy cleanup. Lay the prepared zucchini boats on the tray, cut side facing up. This makes filling easier and ensures even roasting.
Step 3: Mix the Filling
In a medium bowl, combine the grated Parmesan, breadcrumbs, olive oil, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. If you like things a little spicy, now’s the time to toss in those red pepper flakes. Give everything a good stir until the mixture looks evenly moistened and herby.
Step 4: Pack the Boats
Spoon the cheesy breadcrumb mixture into each zucchini half, pressing down gently as you fill to pack the topping in place. Try to cover the zucchini evenly so every slice gets plenty of golden crunch later.
Step 5: Roast to Perfection
Slide the tray into your preheated oven and bake for 20 to 25 minutes. When the zucchini is tender and the topping is beautifully golden brown, you’re nearly there! For a little extra crisp, broil the boats for 1 to 2 minutes at the end, keeping a close eye so the cheese doesn’t burn.
Step 6: Finish and Serve
Take the Parmesan Roasted Zucchini Boats out of the oven and, if you like, sprinkle them with extra fresh parsley or a pinch more red pepper flakes. Serve them warm—you’ll want to enjoy their melty, toasty flavor at its best.
How to Serve Parmesan Roasted Zucchini Boats
Garnishes
While these boats are delicious as-is, a sprinkle of chopped fresh parsley adds lovely color and a pop of freshness. For more aroma and a restaurant-worthy look, shave a little extra Parmesan over the top just before serving. Want more zing? A pinch of red pepper flakes gives surprising depth with barely any effort.
Side Dishes
Parmesan Roasted Zucchini Boats pair beautifully with roasted chicken, pan-seared salmon, or even a simple risotto. Serve them alongside pasta tossed in olive oil and lemon for a light yet satisfying meal, or next to a hearty grain salad to keep things vegetarian (or vegan, with a few tweaks!).
Creative Ways to Present
Arrange your zucchini boats on a long white platter for a party-ready veggie tray, or line them up on a rustic wooden board for a family-style dinner. For a fun twist, slice larger boats in half and serve as bite-sized appetizers at your next potluck. You can even let guests top their own with extra herbs or a squeeze of fresh lemon!
Make Ahead and Storage
Storing Leftovers
If you have a few extras, just let them cool completely and pop them into an airtight container. Store them in the fridge for up to three days—they’ll keep their flavor and texture surprisingly well, making tomorrow’s lunch an absolute treat.
Freezing
While you can technically freeze Parmesan Roasted Zucchini Boats, the texture of the zucchini might soften up more than you’d like upon thawing. If you do freeze them, wrap each boat tightly in foil and store in a freezer-safe bag for up to two months. Let them thaw overnight in the fridge before reheating.
Reheating
For best results, reheat your zucchini boats in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help revive the crispiness of the topping. If you’re in a pinch, you can use the microwave, but the texture may be a bit softer.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a similar shape and moisture content, so you can substitute it seamlessly. The finished boats might be slightly sweeter, but they’ll work perfectly with the Parmesan and breadcrumb filling.
Is it possible to make these vegan?
Yes, just swap out the Parmesan for your favorite dairy-free alternative and use vegan breadcrumbs. You can increase the fresh herbs and perhaps add nutritional yeast for a lovely cheesy flavor without any animal products.
What can I do if I don’t have Italian seasoning?
No problem! You can make your own with a mix of dried basil, oregano, thyme, and rosemary. Even just basil and oregano will give you a great flavor base for Parmesan Roasted Zucchini Boats.
Can I prepare the boats ahead of time?
You sure can. Assemble the zucchini with their toppings and store them covered in the fridge for up to a day before baking. Bake as directed when you’re ready to serve, adding an extra minute or two if they’re cold out of the fridge.
How do I make these extra crispy on top?
The broiler is your best friend here! After baking, broil the boats for just a minute or two, watching carefully. Using Panko breadcrumbs will also give you even more crunch than regular breadcrumbs.
Final Thoughts
Once you try these Parmesan Roasted Zucchini Boats, you’ll see just how easy and satisfying veggies can be. They’re a surefire way to make zucchini the star of your table—delicious, colorful, and full of flavor. Give them a whirl and let them earn a spot in your regular recipe rotation!
Explore More Delicious Dishes
Loved these Parmesan Roasted Zucchini Boats? Keep the savory flavors going with more recipes from our kitchen! Balance the texture with the creamy goodness of our Creamy One-Pot Pasta Dinner Recipe, or add a crisp and colorful side with the Zesty Carrot Salad. For a heartier pairing, consider the protein-packed Garlic Butter Chicken Tenders or freshen things up with the tangy and refreshing Chilled Cucumber Ranch Crack Salad. And for an elegant starter or side, don’t miss our earthy and vibrant Roasted Beet Goat Cheese Salad.
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Parmesan Roasted Zucchini Boats Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Golden, cheesy, and tender—this Parmesan roasted zucchini boats recipe is a healthy, low-carb side or light meal that’s bursting with savory flavor.
Ingredients
Zucchini Boats
- 4 medium zucchini
Cheesy Topping
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Panko or regular)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus more for garnish, optional)
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, for heat and garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure even roasting and a crisp topping.
- Prepare Zucchini: Slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh from each half, creating a hollow ‘boat’ to hold the filling.
- Arrange on Baking Sheet: Place the hollowed-out zucchini halves cut-side up on a parchment-lined baking sheet. This makes cleanup easy and prevents sticking.
- Make Filling: In a medium bowl, mix together the grated Parmesan, breadcrumbs, olive oil, minced garlic, fresh parsley, Italian seasoning, and a generous pinch each of salt and black pepper. Stir until the mixture is well combined and evenly moistened.
- Stuff Zucchini: Spoon the cheesy breadcrumb mixture evenly into each zucchini boat, pressing lightly so it adheres and stays in place.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender and the topping is golden brown and crisp.
- Optional Broil: For an extra-crisp topping, turn the broiler on for 1–2 minutes at the end. Watch carefully to prevent burning.
- Garnish & Serve: Remove from the oven and, if desired, sprinkle with more fresh parsley or a pinch of red pepper flakes for added color and heat. Serve warm.
Notes
- For extra flavor, add a little lemon zest to the breadcrumb mixture.
- Swap parsley for fresh basil or chives, if preferred.
- These boats can be prepped in advance and baked when ready to serve.
- Great as a side dish or a light vegetarian main course.
- If you like more crunch, use Panko breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 160 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 8 mg