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Veggie-Stuffed Zucchini Boats

Joy Bauer's Veggie-Stuffed Zucchini Boats
Joy Bauer's Veggie-Stuffed Zucchini BoatsNathan Congleton / TODAY


  • 4 medium to large zucchini
  • Nonstick cooking spray
  • 1 cup shredded carrots
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup kale, chopped
  • 1 cup corn, fresh, canned or frozen
  • 1/2 cup broccoli florets, chopped
  • links chicken or turkey sausage, casings removed
  • 1/2 cup white wine
  • 1/4 cup panko breadcrumbs, preferably whole grain
  • 2 tablespoons butter spread
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Chef notes

These wine-tastic zucchini boats are fun to make, 100 percent delicious to eat and they are a terrific vehicle for nutrient-packed veggies. Whip up this dish for a tasty appetizer or entree; it will definitely float your boat.


Preheat oven at 350°F. Slice zucchini in half lengthwise, scoop out insides and shred or chop.

Liberally coat a skillet with oil spray and warm over medium heat. Add insides of the zucchinis, carrots, onion, garlic, kale, corn, broccoli, sausage and wine. Cook until wine evaporates, occasionally stirring, approximately 14 minutes.

Line a baking sheet with foil. Place the zucchini boats onto the baking sheet and fill boats with filling. Top boats evenly with whole grain panko breadcrumbs and drizzle on melted butter in zig zags over each. Bake for 45-55 minutes, or until zucchini boats are soft and tops are brown. Keep a close eye starting at 45 minutes so they don't burn.