Zucchini Boats Baked with Mushrooms and Vegetables
Stuffed zucchini boats are a complete vegetable dish where a hollowed-out zucchini becomes an edible vessel for a juicy filling of mushrooms, cabbage, and carrot. A thin swipe of mustard on the bottom of each boat adds a little zing, while pumpkin seeds bring a nutty crunch. There’s no meat and no cheese, so it slots neatly into a Lenten or vegetarian menu.
Baking in two stages is deliberate: first, covered with foil, the zucchini softens and steams along with the filling; then, with the top open, it browns and the tomato bakes to an appetizing crust.
Tips and Swaps
- Choose straight, medium zucchini: very large ones have coarse seeds, while very young ones are hard to hollow out without tearing the walls.
- Use green or napa cabbage; napa cooks down faster and stays more tender.
- Pumpkin seeds swap easily for pine nuts. For a heartier filling, add a handful of cooked bulgur or rice.
- Cook the vegetables down well — a watery filling makes the boats weep in the oven.
Bake at 340°F (170°C). Serve hot, on their own or as a side to roasted meat. They’re good cold the next day too: keep them sealed in the fridge for up to two days and warm them briefly in the oven before serving.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Cut the zucchini in half lengthwise and carefully scoop out the flesh to form "boats."
Place both halves on a baking sheet, cover, and put in a hot oven for 10 minutes.
For the filling, cut the mushrooms, cabbage, and carrot into thin strips and cook in oil until soft, stirring.
Add the pumpkin seeds and finely minced garlic and stir. Slice the tomato into rounds.
Set the zucchini halves cut side up on foil and brush with mustard.
Fill each boat with the mixture and top with the tomato rounds.
Cover with foil, crimp the edges closed, and bake for 25 minutes at 170°C (340°F).
Open the top and bake for another 10 minutes until browned.
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