Why Are My Zucchini Boats Soggy?

Zucchini holds a lot of water. To prevent sogginess: - Salt them first and drain - Bake uncovered - Avoid watery fillings

What Goes Well with Zucchini Boats?

Try: - Wild rice - Garlic mashed cauliflower - Fresh green salad with vinaigrette

Yes! Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the oven for the best texture.

Yes—lightly baking them before stuffing removes moisture and keeps them firm when fully cooked.

Savory zucchini boats filled with a rich mushroom stuffing and topped with melty mozzarella—perfect as a main or hearty side!

Scale

Preheat the oven to 375°F (190°C).
Cut the zucchini in half lengthwise and scoop out the center to create boats.
Heat olive oil in a pan over medium heat.
Sauté the shallots until translucent.
Add the diced mushrooms and cook until softened and moisture evaporates.
Stir in garlic powder, bread crumbs, Parmesan cheese, salt, and pepper.
Fill the zucchini boats with the mushroom mixture.
Top with shredded mozzarella.
Place in a baking dish and bake for 20–25 minutes until zucchini is tender and cheese is melted and golden.

You can swap cremini mushrooms for white mushrooms or add a touch of chili flakes for extra heat.

Keywords: zucchini, mushrooms, stuffed, baked, vegetarian