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Cheesy Garlic Parmesan Zucchini Boats

Cheesy garlic parmesan zucchini boats made with halved zucchini shells filled with a creamy garlic-parmesan mixture and baked until the top forms a deep golden parmesan-mozzarella crust. Tender baked zucchini with visible garlic and a rich, savory filling for an easy Italian-American low-carb vegetarian dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats and filling
  • 4 medium zucchini Halved lengthwise.
  • 3 tbsp unsalted butter Melted.
  • 5 garlic cloves Minced.
  • 0.5 cup cream cheese Softened.
  • 0.5 cup sour cream
  • 0.75 cup parmesan cheese, grated Divided.
  • 1 cup mozzarella cheese, shredded Divided.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste (use less if needed).
  • 0.25 tsp black pepper To taste (use less if needed).
  • 2 tbsp fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 400°F and line a sheet pan for easy transfer.
  2. Halve the zucchini lengthwise, then scoop out centers leaving a 1/4-inch shell; chop the zucchini flesh and set it aside.
  3. Melt the butter, then sauté the minced garlic for 30 seconds until fragrant.
  4. Add the chopped zucchini flesh and cook for 3 minutes.
  5. Mix the cream cheese, sour cream, half the parmesan, half the mozzarella, Italian seasoning, garlic powder, salt, and black pepper until smooth.
  6. Stir in the cooked garlic zucchini mixture to make a creamy filling.
  7. Fill each zucchini shell with the garlic parmesan filling.
  8. Top each boat with the remaining mozzarella and parmesan.
  9. Bake for 20–25 minutes at 400°F until the top is deeply golden and the zucchini is tender; garnish with chopped fresh parsley before serving.

Notes

For the most tender boats, keep the remaining zucchini shell close to 1/4-inch so it bakes evenly without collapsing. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 375°F oven until warmed through. Freezing is not recommended because zucchini texture can turn watery after thawing. For a lighter option, substitute low-fat cream cheese and reduced-fat mozzarella while keeping the same bake time.