Olive Cheese Zucchini Boats
Elevate your zucchini game with these irresistible Olive Cheese Zucchini Boats! Perfectly tender zucchini halves are hollowed out and filled with a luscious, creamy blend of chopped black and green olives, softened cream cheese, melted mozzarella, and Parmesan. Infused with garlic and Italian seasoning, each bite is packed with bold Mediterranean flavors. Finished with a golden, bubbly layer of cheese and a sprinkle of fresh parsley, these zucchini boats are a versatile dish, ideal as a crowd-pleasing appetizer, a savory side, or even a light vegetarian main course. Ready in under 45 minutes, this low-carb, oven-baked recipe is the ultimate way to transform simple zucchini into a showstopping delight!
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Recipe Information
Ingredients
- 4 medium zucchini
- 0.5 cup black olives, chopped
- 0.5 cup green olives, chopped
- 4 ounces cream cheese, softened
- 0.75 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the zucchini thoroughly and trim off the ends. Slice each zucchini in half lengthwise.
Using a spoon or melon baller, scoop out the center of each zucchini half to create a boat shape. Be careful not to scoop too deep, leaving about 1/4 inch of zucchini flesh intact. Reserve the scooped-out flesh in a bowl.
Place the zucchini boats on the prepared baking sheet and brush the insides lightly with olive oil. Season them with a pinch of salt and pepper.
In a medium mixing bowl, combine the chopped black olives, chopped green olives, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix until well combined.
Chop the reserved zucchini flesh finely and fold it into the cheese and olive mixture.
Spoon the filling mixture evenly into each zucchini boat, mounding it slightly.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese filling is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving, if desired.
Serve warm as an appetizer, side dish, or light main course. Enjoy!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 12716 mg | 553% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 58.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1221 mg | 94% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
