Stuffed Zucchini Boats

SmartPoints® value per serving
Total Time
21 min
6 min
15 min
We use frozen chopped onions in this recipe to save chopping time.


Uncooked zucchini

2 medium, (about 1⁄4 pound each)

Olive oil

1 Tbsp

Uncooked onion(s)

1 cup(s), chopped, frozen variety

Fresh spinach

10 oz, frozen, thawed and squeezed dry

Seasoned breadcrumbs

¼ cup(s)

Ground nutmeg

tsp, large pinch

Black pepper

tsp, coarsely ground. large pinch

Shredded parmesan cheese

4 Tbsp


  1. Preheat the oven to 450°F. Spray an 8-inch square baking dish with nonstick spray.
  2. Meanwhile, cut each zucchini in half lengthwise. With a small spoon, scoop out most of the flesh, leaving a 1⁄4-inch border all around. Heat 1 cup water to a boil in a large skillet; add the zucchini shells and cook, covered, until slightly softened, about 3 minutes; drain and set aside on paper towels.
  3. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 4 minutes. Add the spinach, bread crumbs, nutmeg, and pepper; cook, stirring, until heated through, about 2 minutes.
  4. Stuff the spinach mixture into the zucchini shells; sprinkle each with 1 tablespoon of the cheese. Place the zucchini in the baking dish and bake until heated through and lightly browned on top, about 6 minutes. Yields 1 piece per serving.


Be aware that as they begin to thaw in the skillet they first give off water before they start to brown. Also, don’t discard the zucchini flesh; place in an airtight container in the refrigerator for up to 2 days. You can add it to soups or stews if you like.