These Mediterranean Zucchini Boats with Tomato and Mozzarella make a fun vegetarian option perfect to enjoy on warm days.

These Zucchini boats are a fantastic dish to prepare for any occasion, perfect for a party or barbecue, but just as great for a simple everyday meal/side. All you need to make this easy recipe is 20 mins and 4 simple ingredients.

Fresh tomato, mozzarella and basil, all come together to brighten up the zucchini, which often have a plain taste (and are mostly hated by kids). It’s a clever way to enjoy this great veggie, plus they kinda have the same ingredients as pizza. So, I’m pretty sure anyone will love those cute tasty boats.

Get ready to make loads of them, they sell out very quick!

These loaded zucchini boats make an easy, quick and satisfying meal for Meatless Mondays, and a great everyday vegetarian option for your lunchbox/dinner.


Italian Zucchini Boats Mozzarella Tomato Basil The Petite Cook easy quick Recipe
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Mediterranean Zucchini Boats

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side, Starter
Cuisine: Italian
Servings: 4
Author: The Petite Cook


  • 2 medium-sized zucchini
  • <span class="mceItemHidden" data-mce-bogus="1">6 cherry or <span class="hiddenSpellError" pre="or " data-mce-bogus="1">piccadilly</span> tomatoes thickly sliced</span>
  • 1/2 garlic clove finely minced
  • <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">5oz</span> <span class="hiddenSpellError" pre="" data-mce-bogus="1">150gr</span> fresh mozzarella, drained and finely chopped</span>
  • <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">1tsp</span>+1 tbsp fresh chopped basil</span>
  • <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">extravirgin</span> olive Oil to taste</span>
  • freshly cracked sea salt & black pepper to taste


  • Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini.
  • Place the zucchini in a large pot of lightly salted boiling water and blanch for 3-4 mins. Drain and pat dry.
  • Place the cherry tomatoes into a bowl, season with salt and pepper to taste. Add the garlic, 1 tsp of chopped basil and a splash of olive oil. Gently mix.
  • Spoon the tomato mixture on top of each zucchini leaving some gaps.
  • <span class="mceItemHidden" data-mce-bogus="1">Drizzle with olive oil a baking sheet, place the zucchini on top and bake in a preheated oven to <span class="hiddenSpellError" pre="to " data-mce-bogus="1">400F</span> (<span class="hiddenSpellError" pre="" data-mce-bogus="1">200C</span>) for 8-10 mins. Alternatively place on a hot grill and grill for 3 mins per side. </span>
  • <span class="mceItemHidden" data-mce-bogus="1">Add the chopped mozzarella <span class="hiddenSuggestion" pre="mozzarella " data-mce-bogus="1">in between</span> the tomatoes.</span>
  • <span class="mceItemHidden" data-mce-bogus="1">Place back in the oven under the broiler now, and grill for 2 mins or until mozzarella <span class="hiddenGrammarError" pre="mozzarella " data-mce-bogus="1">is melted</span> and gets a nice golden crust.</span>
  • Sprinkle with the remaining basil and freshly cracked black pepper.
  • Enjoy!
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