Looking for the perfect way to get all your fiber but still want to be a little bad? Here is the perfect recipe for you.

These savory, cheesy zucchini (or the singular "zucchina") boats will have your mouth watering; not to mention they're super easy to make!

Stuffed Zucchini Boats

• 4 Medium Zucchini
• 1 Egg
• 1 cup Fresh Spinach (Chopped)
• ¾ cup Dry Bread Crumbs
• ½ cup Tomato Sauce
• ⅓ cup Parmesian Cheese (Grated)
• ⅓ cup Onion (Finely chopped)
• 1 Garlic Clove (Minced)
• ¼ tsp Salt
• ⅛ tsp Pepper
• 1 can Diced Tomatoes (Drained and finely chopped)
• 1 cup Shredded reduced-fat Swiss cheese

How to Make Zucchini Boats

1. Prepare an ungreased 13×9 inch baking dish. Preheat oven to 350 degrees.
2. Cut off both ends of zucchini and place in a steamer basket. Bring 1 inch of water to a boil in a saucepan and add to the basket, covering and steaming for 5 minutes. Once the zucchini is cool enough to touch, cut down the middle lengthwise. Scoop out the pulp and set it aside, leaving about ¼ inch of the zucchini as a “shell.”
3. In the bowl, beat the egg and add the zucchini pulp, spinach, tomato sauce, onion, garlic, Parmesian cheese, salt, and pepper. Mix together and spoon into zucchini shells. 
4. Place in the baking dish and put in oven, uncovered, for 20 minutes. Top with diced tomatoes and Swiss cheese and place back in oven for 5-10 minutes or until cheese is melted. 

One serving is 148 calories and 4 Weight Watchers smart points.

Tips and Tricks for Zucchini Boat Recipe

• Choose the Right Zucchini: Opt for medium-sized zucchini; they’re easier to hollow out and have a nice balance between firmness and tenderness. Avoid overly large zucchini, as they tend to be watery and seedy.
• Pre-Cook the Zucchini Shells (Optional): If you like your zucchini boats softer, lightly brush them with olive oil and bake for 5–7 minutes before adding the filling. This step also helps reduce excess moisture.
• Use Lean Proteins: Ground turkey, chicken, or even plant-based crumbles work well to keep the dish low in calories but high in flavor and protein.
• Season Generously: Zucchini is mild in flavor, so don’t skimp on seasonings like garlic, onion powder, Italian seasoning, or smoked paprika. Herbs like basil or parsley add freshness to the dish.
• Choose Low-Fat Cheese Options: Use reduced-fat mozzarella, part-skim ricotta, or even nutritional yeast if you’re looking for a dairy-free alternative. A light sprinkle of Parmesan can add extra flavor without many calories.
• Don’t Overbake: Bake just until the zucchini is tender but still firm enough to hold the filling. Overcooking can make them mushy and watery.

Try This Delicious Recipe!

Low-calorie stuffed zucchini boats are the perfect combination of healthy, delicious, and satisfying.

They’re easy to customize with your favorite ingredients, making them a versatile dish for any meal or dietary preference.

Whether you’re cooking for yourself, your family, or guests, these zucchini boats are sure to impress without compromising your health goals.

Pair them with a light side salad or enjoy them on their own for a guilt-free, flavor-packed meal.

Give this recipe a try, and you’ll have a new go-to dish for healthy eating that doesn’t sacrifice taste!

Low Calorie Stuffed Zucchini Boat Recipe

Print

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 4 Medium Zucchini
• 1 Egg
• 1 cup Fresh Spinach (Chopped)
• ¾ cup Dry Bread Crumbs
• ½ cup Tomato Sauce
• ⅓ cup Parmesian Cheese (Grated)
• ⅓ cup Onion (Finely chopped)
• 1 Garlic Clove (Minced)
• ¼ teaspoon Salt
• ⅛ teaspoon Pepper
• 1 can Diced Tomatoes (Drained and finely chopped)
• 1 cup Shredded reduced-fat Swiss cheese

Instructions

1. Prepare an ungreased 13×9 inch baking dish. Preheat oven to 350 degrees.
2. Cut off both ends of zucchini and place in a steamer basket. Bring 1 inch of water to a boil in a saucepan and add to the basket, covering and steaming for 5 minutes. Once the zucchini is cool enough to touch, cut down the middle lengthwise. Scoop out the pulp and set it aside, leaving about ¼ inch of the zucchini as a “shell.”
3. In the bowl, beat the egg and add the zucchini pulp, spinach, tomato sauce, onion, garlic, Parmesian cheese, salt, and pepper. Mix together and spoon into zucchini shells. 
4. Place in the baking dish and put in oven, uncovered, for 20 minutes. Top with diced tomatoes and Swiss cheese and place back in oven for 5-10 minutes or until cheese is melted. 

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