This easy stuffed zucchini recipe uses just two additional ingredients to turn it into something special! It’s so simple and delicious you’ll make it again and again.
This Stuffed Zucchini with Goat Cheese & Marinara is just a riff on my Baked Goat Cheese with Marinara but it’s different enough that it deserves its own page. It’s an easy recipe with just 3 ingredients and it received a lot of Pinterest love.
No longer an appetizer but instead a delicious stuffed zucchini side dish that utilizes a summer vegetable that always needs new ideas for preparation. And it is absolutely delicious! So easy and fast to make, can be thrown on the grill or into the oven and goes with almost any main dish. Those are the kind of recipes I love coming up with, especially when it’s that easy!
Why You’ll Love This Stuffed Baked Zucchini Recipe
Low-carb vegetarian side dish: These stuffed zucchini boats are vegetarian, low carb, gluten-free, and keto.
Quick and easy: Very little prep work and 10 minutes bake time makes this recipe super easy!
Cheesy marinara topping: Two of my favorite ingredients combined! It’s like a pizza without the crust.
Stuffed Zucchini Ingredients
- Zucchini: Choose medium-sized zucchini, larger zucchini will work as well but you might need a bit more of the other ingredients. Summer squash can be used, if you prefer.
- Goat cheese: I prefer fresh chèvre, in log form. Mozzarella cheese, parmesan cheese, cream cheese, mascarpone cheese or ricotta cheese or a combination are perfectly fine substitutes.
- Marinara sauce: Use store-bought marinara sauce or use a homemade marinara sauce you like.
- Chopped parsley: For garnish, if you prefer. Alternatively garnish with basil or oregano.
Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.
How to Make Stuffed Zucchini
Preheat the Oven & Prep the Zucchini: Scoop out the inside so the squash looks like a canoe and season.
Stuff the Zucchini Boats: Spread goat cheese in the bottom of each zucchini and spoon marinara sauce on top, then dot with remaining goat cheese.
Bake & Enjoy: Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.
Stuffed Zucchini Tips & Variations
Add seasoning – Depending on the marinara sauce used there may not be enough flavor to your liking. Try adding Italian seasoning or other seasonings.
Make it meaty – Marina sauce can always be substituted with a meat sauce or even a leftover chili sauce, if you have it.
More Veggies – From fresh tomatoes to mushrooms, kidney beans, corn or other vegetables, make it a vegetable medley.
Kick up the heat – If you like it spicy, add jalapeno slices, chili flakes or your favorite heat enhancer.
- 4 medium-sized zucchini
- 1 5- ounce log goat cheese
- 1 1/2 cups marinara sauce
- Chopped parsley, for garnish (optional)
- Preheat oven or grill to 400°F.
- Slice zucchini in half lengthwise and scoop out the seeds and carve the inside like a canoe, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.
- Using half of goat cheese, spread a small amount in the bottom of each zucchini. Spoon marinara sauce on top, then dot with remaining goat cheese.
- Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 602mgCarbohydrates: 13gFiber: 4gSugar: 8gProtein: 10g
This data was provided and calculated by Nutritionix.
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