Herb-Stuffed Zucchini Boats

Herb-Stuffed Zucchini Boats

These zucchini boats bake up so buttery.  The herb stuffing is so flavorful and has a crunchy texture from the walnuts.  This is a delicious, light, summertime meal.  

Serves 4

Herb-Stuffed Zucchini
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  • 2 medium zucchini
  • sea salt
  • 1/3 cup panko breadcrumbs (check the labels as some of the "flavored" varieties include milk
  • 1 tomato, chopped
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp chopped walnuts
  • 2 cloves garlic, minced
  • 2 Tbsp EVOO
  • Fresh ground black pepper


  1. Preheat the oven to 425 and then line a small baking dish with foil or parchment paper.
  2. Cut zucchini in half lengthwise and scoop out the seeds. Season the inside with salt.
  3. Combine the panko, tomato, parsley, dill, walnuts, garlic and olive oil in a medium bowl. Season with salt and pepper.
  4. Spoon panko mixture into the zucchini and arrange in the baking dish.
  5. Drizzle lightly with olive oil.
  6. Bake until the zucchini is tender and the panko mixture is golden brown, about 25-30 minutes.

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