Stuffed Zucchini Boats

69  Ratings
  • 20 min prep
  • 35 min total
  • Makes 4 servings, one stuffed zucchini half each.

Deliciously smart zucchini boats stuffed with basil, fresh tomatoes, Ritz Crackers and cheese. Your family and veggies are going to get along swimmingly.

Stuffed Zucchini Boats Recipe


  • 2 large zucchini (1 lb.), parboiled
  • 3/4 cup shredded reduced-fat mozzarella cheese, divided
  • 1 small tomato, finely chopped
  • 10 RITZ Reduced Fat Crackers, finely crushed
  • 1 tsp. dried basil leaves


  • Preheat  oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
  • Chop  zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
  • Bake  15 min. or until heated through.

Recipe Tips

How to Parboil ZucchiniBring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.


Nutrition Information

Makes 4 servings, one stuffed zucchini half each.
  • Well-being Choice
  • Good Source of Calcium
  • Good source of vitamin A or C
  • Diabetes Center

Carb Choices


Diet Exchange

1/2 Starch,1 Vegetable,1 Meat (L)

Nutrition Notes

Serve up your veggies in this tasty edible dish. The zucchini provides vitamin C and the cheese is rich in calcium.

Nutrition per serving:

    • Calories 110 
    • Total fat 4.5 g
    • Saturated fat 2 g
    • Cholesterol 10 mg
    • Sodium 230 mg
    • Carbohydrate 11 g
    • Dietary fiber 2 g
    • Total sugars 3 g
    •     Includes added sugars n/a
    • Protein 8 g
    • Vitamin A 15 %DV
    • Vitamin C 20 %DV
    • Vitamin D n/a
    • Calcium 35 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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