Italian Zucchini Boats

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Rating: 5
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Nutrition Facts
Italian Zucchini Boats
Amount Per Serving
Calories 222 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 46mg 15%
Sodium 528mg 22%
Potassium 318mg 9%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 4g
Protein 6g 12%
Vitamin A 8%
Vitamin C 24%
Calcium 17%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

My husband loves my zucchini and summer squash casserole but I wanted to try something different with the delectable squash.

In my opinion, this is even better than my eggplant parmesan and the perfect light, satisfying summer dinner. I love salad, especially during the warmer months, but sometimes a fresh homecooked meal tastes especially great.

Zucchini, classified as a fruit because of its seeds, is super low in fat, carbs, and sugar and rich in nutrients including Vitamins A and C, B6, Potassium, Magnesium, and Manganese which helps the body form connective tissue, bones, blood-clotting factors and is also necessary for normal brain and nerve functions.

The ingredients are simple and most likely you will have most of them available in your refrigerator. You can serve this dish with a fresh salad or a side of pasta.

It comes together in about 20 minutes and bakes for about 40 minutes. Therefore from knife to plate you will have an amazing dish in only an hour!



  • 2 medium zucchini,
  • 1/2 cup onion chopped
  • 2 Tbl. olive oil plus more for drizzling
  • 1 1/2 cups mushrooms diced
  • 1 Tbl. garlic chopped
  • 1 large tomato diced
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. Oregano
  • 1/2 cup breadcrumbs
  • 1/2 cup Follow Your Heart Vegan Parmesan Shreds
  • 1/3 cup JustEgg


  1. Cut zucchini in half, lengthwise. Scoop out the centers of each of the four pieces leaving about 1/4" of zucchini around the edges. NOTE: You want the boats to have enough of a border to not collapse when filled with stuffing. Dice the flesh into small pieces and set it aside.
  2. Chop onions, mushrooms, garlic, and tomato. Set aside with the zucchini flesh pieces.
  3. Heat oil in a large saute pan. Cook onions for about 1 minute, add mushrooms and garlic, and cook an additional minute. Add zucchini, tomato, and spices and continue cooking, stirring often, for an additional 3 minutes or until veggies are fork-tender and not mushy.
  4. Remove from heat and stir in bread crumbs, vegan parmesan, and JustEgg.
  5. Drizzle each of the four sections of zucchini with olive oil and lightly salt. Fill with the cooked mixture and top with another drizzle of olive oil and more Follow Your Heart Parmesan Shreds.
  6. Spray a 9 x 13" casserole and place the zucchini halves in the casserole. Bake at 350 degrees for 40 minutes or until lightly browned.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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