Mushroom & Parmesan Stuffed Zucchini Boats

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crunchy zucchini boats filled with savory mushrooms, garlic, and melted Parmesan. A veggie-packed keto side that mimics pizza. This mediterranean-inspired keto (vegetarian, low-carb) ready in about 37 minutes pairs large (10 oz each) zucchini, olive oil, (chopped) cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 15 min Cook: 22 min Serves 2 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Slice zucchini lengthwise in half and scoop out seeds with a spoon, creating hollow boats (reserve seeds for other use). Brush cut sides with 1/2 tbsp olive oil and place cut-side down on a parchment-lined baking sheet. Bake for 10 minutes until slightly softened.
  2. Step 2: Heat remaining 1/2 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 8 minutes until golden and liquid has evaporated. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Remove zucchini from oven, flip to cut-side up, and fill with mushroom mixture. Sprinkle with 2 tbsp Parmesan, parsley, salt, and pepper. Return to oven and bake for 12 minutes until cheese is melted and bubbly.
  4. Step 4: Let rest for 5 minutes before serving to allow flavors to meld. Garnish with extra parsley if desired.

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Frequently asked questions

How long does Mushroom & Parmesan Stuffed Zucchini Boats take to make?

Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom & Parmesan Stuffed Zucchini Boats?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large (10 oz each) zucchini from drying out.

Can I substitute ingredients in Mushroom & Parmesan Stuffed Zucchini Boats?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom & Parmesan Stuffed Zucchini Boats for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom & Parmesan Stuffed Zucchini Boats vegetarian?

Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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