Italian Zucchini Boats
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Author Notes: Monster zucchini, it happens every year; one day they are growing, looking fine, but if you do not pay attention, they will at some point resemble zucchini on steroids. This recipe was inspired by the monster zucchini growing in my garden.
One hot summer day I was thinking of lasagna, it was a perfect day to BBQ and I was wondering what to do with oversized zucchini. With all ingredients on hand I created and grilled what we now call, Italian Zucchini Boats appropriately named after its shape. These boats take on all the flavors of lasagna, and were initially grilled and served as the main dish. Off season smaller store bought zucchini baked in the oven make a good mini-side. This recipe is in the local bi-annual PBS cookbook fundraiser and I recently had fun presenting it on the live broadcast, my profile photo is from that day.
Note: Stuffing ingredient amounts are not given because this recipe depends on the size of the zucchini and how many you plan to make. Eyeball it.
- lapadia
Serves as many as you have prepared for
- INGREDIENTS – to your taste
- Medium large to monster sized zucchini (cut 6-7 inch inches in length)
- Ricotta Cheese - fresh would be wonderful
- Bocconcini Mozzarella balls (or cube up a mozzarella ball if you can’t find bocconcini)
- Marinara sauce - your favorite
- Pecorino Romano cheese – microplane grated
- Extra virgin olive oil
- Fresh Italian parsley and/or other seasonings of choice
- Fresh ground pepper
- Note: when I use Pecorino in a recipe I skip the salt
- Prepare a grill with a cover, get the coals hot.
- Prepare the zucchini: cut off the stem and cut in half, and spoon seeds out of the middle, if needed, hollow out enough space for filling.
- FILLING
- Spoon in and spread marinara sauce. Spoon in and spread Ricotta cheese. Add mozzarella, drizzle a little extra virgin olive oil, and fresh ground pepper. Drizzle one more layer of marinara. Garnish with Pecorino, Italian parsley.
- TO COOK
- Outdoors: place on greased heavy duty foil; crease the edges up to hold all the zucchini boats in and cook, covered over indirect heat until the zucchini is heated and the filling starts to bubble and melt.
- If the weather is nasty, indoors: place on a greased ovenproof dish and bake @ 375 degrees until the zucchini is heated and the filling starts to bubble and melt.
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
- This recipe was entered in the contest for Your Best Summer Squash Recipe
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
Tags: barbecue, Easy, serves a crowd, Vegetarian
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18 days ago Bevi
The famous TV boats!! I can't wait to put these on the grill.
18 days ago lapadia
Zucchini boats from the "Harbor!" Make them yacht size :)
almost 3 years ago Kayb
These are also really good to do with small shrimp and a cheesy sauce. Zucchini are just about the most versatile veggies out there! My sympathies on your shoulder...I broke my arm this spring and went through the same "no-cooking" period....sure was nice to heal!
almost 3 years ago lapadia
Yum, love your idea and thanks for for your thought-re:my shoulder.
almost 3 years ago TheWimpyVegetarian
Made these tonight and they got raves at the table! I used the little round zucchini balls so each person got 2 halves. I used oregano as the herb, since I had some in the garden wanting to be snipped. Just a wonderful presentation and delicious way to have zucchini! Thanks!
almost 3 years ago lapadia
Hi, you're very welcome, I'm so happy everybody liked it! It’s a great Italian tasting recipe without all the extra calories. Btw – fractured my shoulder last night, I am in a sling, typing with my left finger…don’t think I will be doing much cooking during the month of July…dang.
almost 3 years ago TheWimpyVegetarian
Oh no!!! I'm so sorry - that sounds really painful. I hope it heals quickly, for you and for us as we will miss your wonderful recipes!
almost 3 years ago sshumans
I made this last week and it was delicious and easy! You should enter it into the summer squash contest on the site.
almost 3 years ago lapadia
Thanks sshumans, glad you liked it! btw- I entered it.
almost 3 years ago Jennifer Ann
Sounds wonderful!
almost 3 years ago TheWimpyVegetarian
What a fabulous idea!! I can't wait to try this.
almost 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Mmm, nice! I'd probably put a pinch or two of fresh marjoram or oregano on these. So tasty looking. ;o)
almost 3 years ago lapadia
Love marjoram, I usually have oregano in my sauce, but it would make a good picture to see some sprinkled as garnish!
almost 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
It would also taste great! But you'd want just a tiny bit, or it would overwhelm all the other great things you have going here. Love this one! ;o)