Want to join our Read With Jenna conversation LIVE? Submit your question here!

Veggie-Stuffed Zucchini Boats
Joy Bauer's Veggie-Stuffed Zucchini Boats
Nathan Congleton / TODAY
print recipe
3.804878 (123 rated)

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.


    • 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
    • 1¼ 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


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.

Related video

Closed Captioning
apply | reset x

Veggie-stuffed zucchini boats: Learn to make this wine-tastic recipe

Play Video - 3:12