Zucchini Boats

I got these little beauties from a health magazine years ago, and I’ve loved them ever since. I was recently cleaning out my recipe book and saw them. I knew they’d be perfect for a summer meals, since they’re easy and light. 
You can pair them with chicken or steak from the grill if you want. I ate them with some leftover chicken from my Grilled Chicken Salad and it was fantastic! I always have a hard time using up the filling, so if that happens to you just bake it by itself beside the zucchini and it’ll taste great. This meal can be messy for kids (I only know that because I eat like one) but I think they’ll get a kick out of picking up their dinner if they’re old enough to do that (again, I only think that because I get a kick out of it!). Enjoy!



Zucchini Boats

Softened zucchini boats filled with cheesy rice, garlic, and artichokes make a perfect side dish or light summer meal!

Servings 4 people


  • 4 medium zucchini
  • 6 oz jarred artichokes, drained
  • 2 cloves garlic, chopped
  • 1 cup rice, cooked
  • 1 tbsp olive oil
  • 1/3 cup marinara sauce
  • 2 tbsp pine nuts, optional
  • 1/2 cup mozzarella cheese


  1. Preheat oven to 350F degrees. Spray a cookie sheet with nonstick cooking spray; set aside. Cut zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a shell and reserving the flesh. Brush shells with olive oil and bake for 10 minutes. Remove from oven and set aside.

  2. Meanwhile, chop leftover zucchini flesh and artichokes in a large skillet. Add garlic to skillet and heat over medium-high and cook for 3-5 minutes or until zucchini is soft. Remove from heat and add rice, olive oil, marinara sauce, and pine nuts and stir well.

  3. Fill each zucchini shell with artichoke mixture and top with the cheese. Return to oven for 20 more minutes, until filling is heated and cheese melts.


Adapted from Women’s Health

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