Coming up with tasty, low-carb dinner options that actually satisfy your cravings can feel like an impossible task. Between busy work schedules, after-school activities, and trying to keep everyone happy at mealtime, the last thing you want is to spend hours in the kitchen making something complicated that nobody will eat.
That’s where these cream cheese zucchini boats come to the rescue: they’re quick to prepare, packed with protein and veggies, and best of all, they’re a crowd-pleaser that even the pickiest eaters will enjoy. Plus, you can easily customize the toppings to suit everyone’s preferences.
Why You’ll Love These Zucchini Boats
- Low-carb friendly – These zucchini boats are perfect for anyone watching their carbs or following a keto diet, giving you all the satisfaction of a cheesy dish without the guilt.
- Quick preparation – With just 30 minutes from start to finish, these make an ideal weeknight dinner when you’re short on time but want something homemade.
- Simple ingredients – You only need a handful of basic ingredients that are easy to find at any grocery store, making this a convenient go-to recipe.
- Customizable recipe – The cream cheese base works great with whatever toppings you have on hand – swap the sundried tomatoes for different vegetables or add your favorite herbs.
What Kind of Zucchini Should I Use?
For zucchini boats, you’ll want to look for medium-sized zucchini that are straight and uniform in shape – this makes them easier to hollow out and fill. The best ones are about 6-8 inches long and feel firm when you give them a gentle squeeze. While both dark and light green zucchini work well, try to avoid the really large ones from late summer gardens, as they tend to be more watery and have larger seeds. If you’re shopping at the grocery store, pick zucchini that have smooth, slightly glossy skin without any soft spots or blemishes. A good tip is to choose ones that feel a bit heavy for their size, as these will be the most fresh and crisp.
Options for Substitutions
This easy recipe can be adapted with several simple swaps if needed:
- Zucchini: If you can’t find zucchini, yellow summer squash works perfectly as a substitute with the same cooking time and method. You could even try using hollowed-out cucumber boats for a fresh, no-cook version.
- Reduced-fat cream cheese: Regular cream cheese works fine here, or try Greek yogurt cream cheese for a protein boost. For a dairy-free version, you can use dairy-free cream cheese, though the texture might be slightly different.
- Sundried tomatoes: Fresh cherry tomatoes (diced and drained) can work instead of sundried. You could also try roasted red peppers or olives for a different but equally tasty Mediterranean flavor.
- Mozzarella and parmesan: Any melting cheese combo works well – try provolone, fontina, or even cheddar. For a dairy-free version, dairy-free shredded cheese alternatives will work, though they might not melt quite the same way.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini boats is dealing with excess moisture – to prevent soggy results, don’t skip the crucial step of patting your hollowed zucchini dry with paper towels and giving them a light sprinkle of salt to draw out extra water.
Temperature control matters too: starting with room-temperature cream cheese ensures a smooth, clump-free filling, while preheating your oven properly to 400°F helps achieve that perfect tender-crisp zucchini texture without turning it mushy.
A common error is overcrowding the baking dish, so make sure to leave some space between your zucchini boats to allow even cooking and proper cheese melting – and remember to check doneness at the 20-minute mark since cooking time can vary based on your zucchini size.
For the best flavor and texture, let the boats rest for 5 minutes after baking, which allows the filling to set and makes them easier to serve without falling apart.
What to Serve With Zucchini Boats?
These cheesy zucchini boats work great as a main dish or side, and there are lots of tasty ways to round out your meal. For a light dinner, pair them with a simple mixed green salad dressed with lemon vinaigrette and some crusty garlic bread on the side. If you’re serving these as a side dish, they go really well with grilled chicken breast or baked salmon – the cream cheese filling complements these proteins perfectly. You can also serve them alongside quinoa or brown rice to soak up any extra melty cheese that escapes during baking.
Storage Instructions
Keep Fresh: These yummy zucchini boats can hang out in your fridge for up to 3 days. Just pop them in an airtight container once they’ve cooled down. The cream cheese filling might get a bit firmer in the fridge, but that’s totally normal!
Make Ahead: Want to prep these in advance? You can prepare the boats and filling separately up to a day ahead. Keep the hollowed zucchini boats and cream cheese mixture in separate containers in the fridge, then assemble and bake when you’re ready to eat.
Warm Up: To enjoy leftover zucchini boats, heat them in the oven at 350°F for about 10-15 minutes until they’re heated through. The microwave works too, but the texture might not be quite as nice. Just heat in 30-second intervals until warm.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 25-30 g
- Fat: 30-35 g
- Carbohydrates: 40-50 g
Ingredients
- 3 zucchinis, sliced lengthwise with insides removed
- 1 block reduced-fat cream cheese
- 1/4 cup diced sundried tomatoes
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 cup mix of shredded mozzarella and parmesan cheese
Step 1: Prepare the Cream Cheese Mixture
In a mixing bowl, combine cream cheese, chopped sundried tomatoes, a pinch of salt, a dash of pepper, and finely chopped green onion.
Mix these ingredients well until they are thoroughly blended and smooth.
Step 2: Prepare the Zucchini
Take your zucchini halves and scoop out some of the inside to create space for the filling.
Be careful not to scoop out too much to maintain the structure of the zucchini halves.
Step 3: Fill and Top the Zucchini
Fill the scooped-out zucchini halves with the prepared cream cheese mixture, pressing it gently to ensure it stays in place.
Once filled, sprinkle shredded cheese on top of the cream cheese mixture, covering it evenly.
Step 4: Grill the Zucchini
Preheat your grill for indirect grilling.
Place the filled zucchini halves on the grill and cook indirectly for about 20 minutes, or until the cheese is melted and the zucchini has softened to your preference.
Step 5: Serve
Once cooked, remove the zucchini from the grill and serve immediately while hot.
Enjoy this delightful dish as a side or a delicious appetizer!