Cheesy Stuffed Zucchini

These meatless stuffed zucchini boats are packed with flavor. We stuff them with three kinds of cheese as well as one of our favorite ingredients: roasted red peppers. The peppers add color and taste incredible when mixed with the cheese and basil.

Cheesy Roasted Red Pepper Stuffed Zucchini

Inspired by this popular vegetable lasagna, these roasted zucchini boats combine fresh zucchini, ricotta cheese, parmesan, mozzarella, basil, and delicious roasted red peppers.

How to Make Cheesy Zucchini Boats

This zucchini recipe is so good; you will want to make it again and again.

How to Make Cheesy Roasted Red Pepper Stuffed Zucchini Boats

It’s perfect for busy nights as well as when we feel we’ve over-indulged. Here are a few reasons we love this recipe:

  • The combination of three kinds of cheese, roasted red peppers, and basil makes an ultra-flavorful meal.
  • You only need 30 minutes, and most of that is roasting time.
  • These zucchini boats are on the lighter side, low-carb, and meatless. They don’t weigh you down.
  • They’re colorful! I’m a major fan of color on my dinner plate. These zucchini boats are my version of happy food.
  • The adaptations are endless. Think about stirring in a little bit of cooked sausage, shredded chicken or cooked ground turkey to the filling. Or to keep them meatless, try adding crumbled tofu, rice, quinoa, or a handful of beans.

How Do You Make Zucchini Boats

The prep time for this recipe is low. All you need to do is slice the zucchini in half, lengthwise. Then use a spoon to scoop out a channel down the middle. You don’t need to remove much, just enough to make some room for the ricotta and pepper filling. (This is why they are called zucchini boats. The channel created by scooping out some of the zucchini makes them look like canoes.)

How Do You Make Zucchini Boats

Then rub the zucchini halves with some olive oil and sprinkle with a bit of salt. Place them cut-side-down onto a baking sheet and roast until they are tender (about 15 minutes).

How Do You Make Zucchini Boats

It’s at this point that we fill the boats with a mixture of ricotta cheese, parmesan cheese, and chopped roasted red peppers. We use jarred roasted peppers for ease, but you can always roast them yourself (we show how in this red pepper hummus recipe). Then we top with mozzarella cheese and slide them back into the oven to finish cooking.

Cheesy Roasted Red Pepper Stuffed Zucchini Recipe

And that’s it, simple vegetarian stuffed zucchini that’s made in under 30 minutes. For more easy zucchini recipes, take a look at these:

Cheesy Stuffed Zucchini

  • PREP
  • COOK

These vegetarian stuffed zucchini boats are full of flavor. We stuff them with three kinds of cheese as well as one of our favorite ingredients: roasted red peppers. The peppers add color and taste incredible when mixed with cheeses and basil. Enjoy these easy zucchini boats as your main meal (I’d eat two halves) or as a side next to a big salad. You can also add some protein by stirring some cooked ground turkey or sausage into the ricotta and pepper mixture. Crumbled tofu, quinoa, rice or even a handful of canned or cooked chickpeas would also make these more substantial.

Makes 4 small servings or 2 servings as a main meal

You Will Need

2 medium zucchini (about 1 pound)

1 tablespoon olive oil

Salt and fresh ground black pepper

1/4 cup (3 ounces) ricotta cheese

2 tablespoons shredded parmesan cheese

1/2 cup (2 ounces) shredded mozzarella cheese

1 roasted red pepper from a jar of roasted peppers

Handful of torn fresh basil leaves


    1Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, aluminum foil, or parchment paper.

    2Cut the zucchini in half, lengthwise. Use a spoon to scoop out a channel down the middle of each zucchini half, making boats.

    3Rub the zucchini with the olive oil and a generous pinch of salt. Place the zucchini halves, cut-side-down, onto the prepared baking sheet. Roast for about 12 minutes or until the zucchini is tender, but not soft.

    4Meanwhile, chop the roasted red pepper into small pieces. Then, in a small bowl, mix the peppers with the ricotta and parmesan cheese.

    5Flip the zucchini so that they are cut-side-up and divide the ricotta-pepper mixture between the zucchini boats. Sprinkle mozzarella on top then place the zucchini back into the oven and bake for another 8 to 10 minutes, until the cheese melts and the zucchini is soft. For some browned cheesy spots, before taking the baking sheet out of the oven, turn the oven to broil and broil until the cheese bubbles and browns, an additional 1 to 2 minutes.

    6Serve with basil and a bit of fresh ground black pepper scattered on top.

Adam and Joanne's Tips

  • Save the scooped out zucchini flesh to stir into scrambled eggs, add to salads, and stir into soups. You can also chop it and stir it into the ricotta-pepper mixture.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1 zucchini half / Calories 120 / Total Fat 9.4g / Saturated Fat 4.1g / Cholesterol 20.8mg / Sodium 289.9mg / Carbohydrate 2.8g / Dietary Fiber 0.7g / Total Sugars 1.5g / Protein 6.2g
AUTHOR:  Adam and Joanne Gallagher
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4 comments… Leave a Review
  • LeAnne Hurline July 14, 2019, 7:18 am

    How roasted red peppers do you really need? My jar is from Sam’s club… it’s a huge jar. Thank you! I will like to try this.

    • Joanne August 2, 2019, 2:18 pm

      Just one pepper 🙂

  • Ali Go April 7, 2019, 10:45 pm

    Great as side dish or appetizer!

  • boss January 10, 2019, 11:45 pm



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