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Cheesy Garlic Parmesan Zucchini Boats

Garlic parmesan zucchini boats are baked until zucchini is tender and the top forms a deep golden parmesan-mozzarella crust. Filled with a creamy garlic parmesan mixture, these Italian zucchini boats make an easy low-carb main or side.
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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: 395
Ingredients Equipment Method Notes

Ingredients
  

Cheesy garlic parmesan zucchini boats
  • 4 medium zucchini
  • 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 salt to taste
  • 0.25 black pepper to taste
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F and line a sheet pan so the zucchini boats bake evenly.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell; chop the removed zucchini flesh and set aside.
Make the garlic parmesan filling
  1. Sauté the minced garlic in melted butter for 30 seconds until fragrant.
  2. Add the chopped zucchini flesh and cook for 3 minutes, until it softens slightly.
  3. Mix the cream cheese, sour cream, half the parmesan, half the mozzarella, Italian seasoning, garlic powder, salt, and black pepper until smooth.
  4. Stir the garlic zucchini mixture into the creamy cheese mixture until evenly combined.
Assemble and bake until golden
  1. Fill each zucchini shell with the garlic parmesan filling.
  2. Top with the remaining mozzarella and parmesan.
  3. Bake for 20–25 minutes at 400°F until the top is deeply golden and the zucchini is tender; garnish with chopped fresh parsley.

Notes

For cleaner scooping, use a spoon to remove zucchini flesh without breaking the 1/4-inch shell. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended since the zucchini texture can soften too much. For a lighter swap, use reduced-fat cream cheese and sour cream for a lower-fat version while keeping the same bake time.