Zesty zucchini boats turn humble summer squash into a dinner guest-stealer. Hollowed zucchini halves fill with a sauté of sweet onion, garlic, and their own chopped flesh, then get topped with a creamy almond-yogurt blend of lime, cilantro, and jalapeño. Baked until bubbly and golden — main dish or party appetizer, your call.
Zesty Zucchini Boats
These creative, hollowed-out zucchini halves are filled with flavor and fiery fun! This versatile recipe can be made as a main dish or as a zesty appetizer for your next house party, and it is guaranteed to have your dinner guests all fired up! These Zesty Zucchini Boats are filled with a mixture of sautéed zucchini, garlic, and onions, and topped with a rich, creamy blend of almond yogurt, cilantro, and jalapeños. For a “meat-lovers” version, add slices of prepared peppered bacon, as a spiced pepperoni-like topping!
Serves 4
4 medium zucchini, halved lengthwise and hollowed out (remove 3⁄4 of zucchini flesh, and set aside)
1⁄2 teaspoon (10 ml) salt, plus more to taste
1⁄2 teaspoon (10 ml) ground black pepper, plus more to taste
2 tablespoons (30 ml) coconut butter
1 medium sweet onion (or Vidalia), chopped
1 clove garlic, very finely chopped
1⁄3 cup (720 ml) dry arrowroot powder
11⁄2 cups (480 ml) plain, unsweetened almond yogurt
Juice of 1⁄2 lime
2 jalapeños, seeded and chopped finely
2 tablespoons (30 ml) chopped cilantro
1⁄2 teaspoon (10 ml) garlic powder
- Preheat the oven to 375°F (190°C). Season the zucchini cavities with salt and pepper, and arrange on a prepared baking sheet. Chop the flesh of the zucchini and set aside.
- Heat the coconut butter in a skillet over medium heat. Add the onion and sauté until soft, about 2 minutes. Add the fresh garlic and continue cooking for 1 minute longer, then add the chopped zucchini flesh. Season the mixture with salt and pepper, and sauté until the zucchini is pale golden in color, about 3–4 minutes. Add the arrowroot powder, combine well, and cook for 1 additional minute, then remove from the heat.
- In a small bowl, combine the yogurt, lime juice, jalapeños, cilantro, and garlic powder. Mix well until smooth and evenly combined.
- Divide the sautéed zucchini between the hollowed “boats,” then top with the yogurt mixture. Bake for 8–10 minutes, or until the boats are tender when pierced with a knife and the yogurt is bubbly and browned.
Pro Tips
- Don't waste the scooped-out flesh — chop and sauté it with the onion and garlic until pale golden; it's the heart of the filling.
- Sauté the zucchini flesh 3–4 minutes until it turns pale golden so it sweetens instead of steaming inside the boats.
- The arrowroot powder thickens the filling so it holds together inside the boat — cook it a full minute to lose its raw taste.
- For a meat-lovers' twist, top the finished boats with slices of prepared peppered bacon for a spiced, pepperoni-like finish.
Frequently Asked Questions
Can I make these zucchini boats ahead?
Yes — fill and top them up to a day ahead, refrigerate, and bake when needed. Add a few extra minutes since they'll be cold from the fridge.
Are they a main dish or a side?
Both work — as written they serve 4 as a light main, or halve them into smaller boats for a house-party appetizer.
How spicy are they?
Two seeded jalapeños give the creamy yogurt topping a gentle, fresh heat. Leave some seeds in if you want more fire.
What if I can't find almond yogurt?
Any plain, unsweetened dairy-free yogurt works — coconut yogurt adds an extra hint of sweetness to the topping.
Recipe Card
Ingredients
Method
- Preheat the oven to 375°F.
- Season the zucchini cavities with salt and pepper, and arrange on a prepared baking sheet.
- Chop the flesh of the zucchini and set aside.
- Heat the coconut butter in a skillet over medium heat.
- Add the onion and sauté until soft, about 2 minutes.
- Add the fresh garlic and continue cooking for 1 minute longer, then add the chopped zucchini flesh.
- Season the mixture with salt and pepper, and sauté until the zucchini is pale golden in color, about 3–4 minutes.
- Add the arrowroot powder, combine well, and cook for 1 additional minute, then remove from the heat.
- In a small bowl, combine the yogurt, lime juice, jalapeños, cilantro, and garlic powder.
- Mix well until smooth and evenly combined.
- Divide the sautéed zucchini between the hollowed “boats,” then top with the yogurt mixture.
- Bake for 8–10 minutes, or until the boats are tender when pierced with a knife and the yogurt is bubbly and browned.
