Vegetable Loaded Zucchini Boat

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Vegetable Loaded Zucchini Boat

This is a great recipe for Daniel Fast and to use up left over vegetables to stuff your zucchini boat.

I used my herb marinade and dressing to add amazing flavor to these boats!



  • 3 medium zucchini
  • 2 carrots, chopped
  • 1 bell pepper, chopped
  • 2 kale leaves, stem removed and chopped
  • 2 shallots, chopped
  • 1 garlic clove, peeled and chopped
  • Olive oil
  • Salt and Pepper
  • 2 teaspoons Italian dressing or herb dressing


  1. Preheat oven to 350 degrees F.

  2. Chop off both ends of the 3 zucchini.  Put one to the side and slice the other 2 in half.  Use a spoon and scoop out the pulp in the center leaving a little of the meat with the skin. Chop up the pulp and set aside.  Chop up the other zucchini

  3. Lay parchment paper down on a baking sheet and add the 4 half slices of zucchini.  Drizzle with a little olive oil then lightly season with salt and pepper.  Bake for 10 minutes then remove from oven.

  4. Meanwhile take a large sauté over medium heat and add in a tablespoon or so of oil.  Once hot add in the pulp and zucchini along with the carrots, pepper, kale, shallots and garlic.  Cook for about 7-8 minutes.  Let cool then put in a food processor to finely chop (not puree).  Season with salt, pepper and Italian seasonings.

  5. Fill each zucchini boat with the vegetable mixture and bake for 40 minutes.  To enjoy drizzle a little EVOO then slice and eat!

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