Zucchini Boats

Dietician Amit Shah
Prep Time 10 minutes


  • 2 zucchinis
  • 2 garlic cloves, minced
  • 1 tomato, seeded and finely chopped
  • 1/2 cup finely chopped fresh mushrooms (Can be replaced with corn)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • ½ Cup Crumbled Paneer/Tofu
  • 2 teaspoons fresh basil, chopped
  • 1 Tbsp Parmesan Cheese (Optional)
  • 1 Tbsp Mozzarella Cheese (Optional)


  • Preheat oven to 180 C
  • Cut zucchinis in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from both zucchinis and chop.
  • In a medium bowl, combine pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and paneer/tofu . Divide mixture evenly between zucchini shells. Place stuffed zucchinis in prepared baking dish; cover with foil.
  • Bake 25 minutes, or until zucchinis are tender.
  • Sprinkle the cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil and serve.