Zucchini Parmesan Boats-The Little Shop of Olive Oils

Zucchini Parmesan Boats


  • 4 medium zucchini
  • 2 tablespoons Premium Extra Virgin Olive Oil
  • Salt and pepper, to taste
  • ½ -pound ground turkey or beef (optional for a vegetarian version)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup marinara sauce
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Fresh basil, chopped (for garnish)


  • Preheat the oven to 375ºF (190ºC).
  • Slice each zucchini in half lengthwise. Using a spoon or melon baller, scoop out the flesh to create a hollow boat, leaving about ¼ inch of zucchini along the skin. Chop the scooped-out flesh and set aside.
  • Brush the zucchini boats with EVOO and season with salt and pepper. Place them in a baking dish.
  • If using meat, heat a skillet over medium heat, add a tablespoon of EVOO, and cook the ground turkey or beef until browned. Add the onion and garlic, cooking until softened. If you're not using meat, simply sauté the onion and garlic.
  • Mix in the chopped zucchini flesh and cook for another 2-3 minutes.
  • Stir in the marinara sauce and simmer the mixture for about 5 minutes.
  • Spoon the mixture into the zucchini boats. Sprinkle with Parmesan cheese and then mozzarella cheese on top of each boat.
  • Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.
  • Garnish with fresh basil before serving.
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1 comment

These are so delicious

Carol Munoz

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