Baked Zucchini Boats


Do you ever crave marinara sauce? Like, just marinara? 

When I was a kid, on spaghetti night my parents would leave the pasta separate from the tomato sauce. (We have a big family with many different preferences of pasta to sauce ratios). And I must have been so annoying/weird to everyone because I would basically make a spaghetti soup. Mostly tomato sauce with a few noodles thrown in. Don't knock it till you try it!


And you won't catch me dead eating pizza without an extra side of marinara dipping sauce. "Hi yes, I need to order a large pizza, extra marinara!.. You got the extra marinara part, right?" My college buddies can attest to this, I assure you. 

Where am I going with this? Nowhere really. It's just what's on my mind right now and that's how this whole blog thing works. I just want you to know how much I enjoy marinara sauce. But now I'll get to the main event: Baked Zucchini Boats (which I'd like to point out - have marinara in them).


I adore these zucchini boats for many reasons. One of which being how incredibly simple and non-time consuming they are to make. They might look like they require effort but trust me, they so don't.

They are also a healthy, yet equally as tasty dinner alternative on those nights when you're craving pizza or pasta. 


You can make these stuffed zucchini boats any way you'd like! I don't think you could go wrong even if you tried. But here are some toppings I suggest/used: tomatoes, mushroom, purple onion, spinach, basil, crushed red pepper flakes. 

After baking, the zucchini will get softer but still slightly crunchy. The tomato sauce will get bubbly and the veggies will get roasted and juicy. Combine all of that into one bite and I think you're going to be a very happy camper. Bonus: these also make great leftovers for lunch!

If you try out this recipe, I want to see! Snap a pic and tag it with #projectsunny on Instagram. 

print recipe
Baked Zucchini Boats
  • 2 medium-large zucchini, cut in half lengthwise
  • 1/2 cup marinara/tomato sauce
1. Preheat oven to 350 degrees F. Lay zucchini boats evenly, cut side up, on a lined baking sheet. 2. Using a spoon, gently scrape out some of the middle of the zucchini (where the seeds are). Be careful not to scrape to far or you will break through the zucchini and your ingredients will seep out. 3. Spread the boats with tomato sauce and desired toppings. Some toppings I suggest are: tomatoes, mushroom, onion, spinach, basil, and red chili pepper flakes. 4. Bak for 20-25 minutes or until tender. Serve immediately.
Prep time: Cook time: Total time: Yield: 4