Cheesy Zucchini Boats

It’s Zucchini Time! Zucchini is a popular summer squash shaped like a slightly curve cylinder, a bit smaller at the top than the bottom. Zucchini ‘s color can vary from dark to light green. Zucchini’s size can range from as tiny as a finger while some home grown zucchini can reach a mammoth 3 feet long, or more! Common supermarket length is 4-8 inches long. Cheesy Zucchini Boats are Delicious! Thanks Fred for this fantastic recipe.


Zucchini is available year round in most supermarkets and depending where you live, zucchini is available at most farm markets in late July through October. Select small zucchini which should be free of blemishes and have a vibrant color. Zucchini can be cooked by a variety methods including: .steaming, grilling, sauteing, deep-frying and baking. Summer squash are high in vitamins A and C, as well as niacin.


Thin, edible skins and soft seeds are characteristics of summer squash. The tender flesh has a high water content, a mild flavor and doesn’t require long cooking. The most widely available summer squash are: Crookneck, Pattypan and Zucchini. Summer squash is best from early through late summer. Select smaller squash with bright-colored skin free of spots. Summer squash is very perishable and should be refrigerated in a plastic bag for no more than 5 days.



Fast and Easy

One of my favorite reasons why I really love this recipe is the simplicity. Recipes don’t need to have a long list of ingredients to taste good. Actually, most of my favorite recipes only have a few ingredients, usually under 5. This is one of those recipes. Fast, easy, and delicious sums up this recipe. Fresh zucchini, garlic and herb seasoning, oil, shredded cheese and Parmesan. How good and easy is that!

Cheesy Zucchini Boats

Super delicious
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  • 4 to 6 small zucchini
  • 3 tablespoon garlic and herb seasoning
  • 3 tablespoon olive oil
  • 2 cups Italian-style finely shredded cheese
  • 1/2 cup fresh grated Parmesan cheese


  • Slice zucchini in half, lengthwise.
  • With a small spoon, scoop out the seeds.
  • Place zucchini in a 13 x 9 baking dish.
  • Sprinkle with garlic and herb seasoning, drizzle with olive oil.
  • Bake at 400 degrees for 20 minutes or until fork tender.
  • Remove from oven, sprinkle with Italian-style shredded cheese and fresh grated Parmesan cheese. Return to oven, bake an additional 15 minutes or until cheese is melted and bubbly.
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