These vegetarian stuffed zucchini boats are filled with grains and cheese. They are so delicious and rich that you will not believe how healthy they are.
These vegetarian stuffed zucchini make an aromatic, filling, comforting, and super delicious meal - not to mention quite a healthy one as well. The meatless zucchini boats are stuffed with millet and three kinds of cheese.
But don't think that the cheese will make the recipe too rich in calories. What you need is cottage cheese (which is always low in fat), feta cheese (low-fat can be used), and hard cheese (a very small amount).
Check out more vegetarian stuffed vegetable recipes, such as Herb-Stuffed Mushrooms, Stuffed Peppers without Rice, or Stuffed Peppers with Feta.
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Recipe ingredients
Zucchini: Three medium ones. If you have a glut of zucchini, make this Zucchini Stew or the Best Cinnamon Zucchini Bread.
Millet: Millet is delicious with a slightly nutty and mildly sweet taste. It's mild and absorbs other flavors well, making it versatile and easy to cook with. It's an ancient grain mostly eaten in Africa today, and it's a shame that it's often seen as bird food in our part of the world. I served this Somali Corn on top of millet, and it was so good!
Alternatives to millet: You can use other grains you like, such as quinoa (not a grain, I know, but it behaves like one), amaranth, bulgur, couscous, and so on. Read the cooking instructions written on each pack of grains; the cooking times will differ greatly from one product to another.
Dairy: Use low-fat cottage cheese, feta, and hard cheese. If you want to keep the dish vegetarian, use vegetarian cheese. If you don't care about that, use Parmesan.
See the recipe card for full information on ingredients and quantities.
How to make vegetarian zucchini boats?
- Step #1: Rinse and simmer the millet in vegetable stock for about 20 minutes or until all the stock is absorbed. Remove from heat and let it cool for a while.
- Step #2: Halve the zucchini and scoop out the seeds and some flesh with a tablespoon to form a boat shape. Place the zucchini in a lightly oiled baking dish.
- Step #3: Mix the filling ingredients: grains, cottage cheese, crumbled feta garlic, green onions, spices, and beaten eggs.
- Step #4: Fill the zucchini boats with filling, sprinkle with grated cheese, and bake for about 40 minutes, or until the zucchini boats are cooked and the filling is golden.
Storage
Refrigerate the vegetarian stuffed zucchini in an airtight container for 2-3 days. This dish is not suitable for freezing.
Reheat them in the microwave for about 2 minutes or in the preheated oven for about 10 or until heated through.
I also like them cold.
Vegetarian Stuffed Zucchini
Equipment
- Small saucepan
- Medium baking dish
Ingredients
- 3.5 oz millet Note 1
- 1 ¾ cup vegetable stock
- 3 medium zucchini
- 3 tablespoons cottage cheese Note 2
- 2.5 oz feta cheese
- 2 large garlic cloves
- 2 green onions
- 3 thyme sprigs or a large pinch of dry thyme
- 1 teaspoon za'atar optional, can be replaced with other herbs or spices to taste
- 1 egg
- ½ cup vegetarian hard cheese freshly grated, Note 3
- fine sea salt and black pepper
Instructions
- Cook the millet: Wash the millet in a fine-mesh sieve. Place it in a small pan, add the vegetable stock, and bring to a boil. Turn the heat down to very low and let simmer for about 20 minutes or according to the packet's instructions until all the stock is absorbed. Take off the heat and let cool for a while.3.5 oz millet/ 100 g + 1 ¾ cup vegetable stock/ 400 ml
- Preheat the oven to 400°F/ 200°C.
- Prepare zucchini: Halve the zucchini and remove the seeds and some of the flesh to form a boat. Use a tablespoon to do that. Place the zucchini in a lightly oiled baking dish.3 medium zucchini
- Filling: Mix the cooled millet with the cottage cheese, crumbled feta cheese, grated garlic cloves, finely chopped spring onions, thyme, and za'atar. Add the beaten egg and salt and pepper to taste. You should really taste the mixture (before adding the egg, if you are worried about tasting the raw egg) and add salt and pepper very generously. The mixture should not be bland. Add more thyme and za'atar, too, if you find it necessary.millet + 3 tablespoons cottage cheese + 2.5 oz feta cheese/ 70 g + 2 large garlic cloves + 2 green onions + 3 thyme sprigs + 1 teaspoon za'atar + 1 egg + fine sea salt and black pepper
- Bake: Divide the mixture between the zucchini halves, sprinkle with the freshly grated hard cheese, and bake for about 40 minutes or until the zucchini boats are cooked and the filling is golden.½ cup vegetarian hard cheese/ 50 g
- Serve with tomato salad and baguette.
Notes
- Other grains can be used instead. Cook them according to the packet's instructions and proceed with the recipe.
- You can use full-fat or low-fat cottage cheese and feta.
- Use vegetarian hard cheese if you want to keep the recipe vegetarian. Parmesan is not vegetarian.
Sissi says
What an original recipe! Looks delicious too. As you say, many of us never eat millet (I've never tasted it! I think you've convinced me to buy it). Thank you for another wonderful summer inspiration!
Kim | Low Carb Maven says
When I was a vegetarian many years ago, I would fix a dish with millet. I loved it. This zucchini looks divine. I love a great stuffed zucchini and I bet that millet ads just the right touch. BTW, your photography is just completely beautiful.
grace says
i love zucchini boats, but i've never filled them with a millet mixture--yum!
Nammi says
looks yumm... I love zucchini, sadly my little one hates it, unless I sneak it into his meal without knowing its there lol
Adina says
It is the same with my kids... They only ate the stuffing!
Balvinder says
Um, you couldn’t have posted this at a more perfect time! I got some homegrown zucchini from a friend today and I do love millet.
I am inspired to make these zucchini boats today, They look marvelous, Adina!
Adina says
I really hope you make them, Balvinder! Let me know if you liked them.
Angie@Angie's Recipes says
My kind of dish! I wish my husband ate cheese....
Adina says
You could make something else for him... 🙂