Zucchini Boats

Zucchini Boats

These veggie-stuffed boats make a great summer dish and are made with cornbread stuffing, shredded carrots, onion and low-fat cheese. They are also wonderful paired with any meat.


  • 2 medium zucchini
  • ½ Cup shredded carrot
  • ¼ Cup chopped onion
  • Vegetable cooking spray
  • 1 Cup cornbread stuffing mix
  • 3 Tbsp water
  • ¼ Cup shredded reduced-fat sharp cheddar cheese

Makes 4 servings


  1. Halve zucchini lengthwise. Scoop out pulp, leaving ¼-inch thick shells. Discard pulp.
  2. Place zucchini halves, cut side down, in a large skillet. Add ½ cup water. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Drain zucchini on paper towels.
  3. Meanwhile, prepare stuffing. Lightly spray a medium saucepan with vegetable spray. Add carrot and onion; cook over medium heat until onion is tender.
  4. Stir in stuffing mix and water.
  5. Spoon stuffing into prepared zucchini, then sprinkle cheese on top; place them in shallow baking dish.
  6. Bake in 350° oven about 20 minutes, or until zucchini are tender and stuffing is heated through.

Nutritional Analysis (per serving)

  • Calories: 114
  • Total Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 17g
  • Protein: 5.6g
  • Cholesterol: 0mg
  • Fiber: 2.4g
  • Sodium: 226mg

Recipe created by Cleveland Clinic Wellness Institute