These Cheesy Chipotle Zucchini Boats are easy to make and fun to eat! Soggy zucchini is a thing of the past! Baked to bubbly perfection, this tasty side dish is sure to win over even the pickiest of eaters.
Cheesy Chipotle Zucchini Boats
Hookay soo… I totally had another post that was supposed to go up today but I had to bump it after I lost my mind over these zucchini boats. Granted, there wasn’t much left of it to lose at this point, but bear with me here!
We’ve been popping holiday cookies over here (until New Years Eve, then we pop bottles! Woot!) and need to cancel out the sweet stuff with a little veggie TLC.
Something tells me you’re probably in the same boat.
No worries, we shall hop in a zucchini boat and sail away into the sunset!
Or just eat them. I think we should eat them.
But first, we stuff them!
(and then we stuff our faces)
Feeling saucy?
Dunk them in this zesty chipotle honey mustard!
ingredients
- 3 TBSP yellow mustard
- 3 TBSP dijon mustard
- 3 TBSP quality or homemade mayo
- 3 TBSP honey
- 2 chipotle peppers in adobo sauce
- 1/2 tsp adobo sauce, extra to taste
- pinch of salt, to taste
INSTRUCTIONS:
Using a blender, food processor, or immersion blender, combine ingredients and blend until smooth. Alternatively you may mince the chipotle, smash into a paste, and whisk together with the remaining ingredients to make your sauce. Since they’re super bold (and slightly spicy to some), feel free to ease your way into it and start with half of a chipotle pepper and then add more as desired, tasting as you go. Feeling saucy? Double the recipe and try it on EVERYTHING!
All that’s left to do is dig in!
Cheesy Chipotle Zucchini Boats
Ingredients
- 3 medium zucchini squash
- 1 tsp extra virgin olive oil
- ¼ cup diced/minced onion
- ¼ cup zucchini filling (taken from zucchini above)
- 1 clove garlic, smashed and minced
- ½ cup chipotle-seasoned panko breadcrumbs (Italian-style is tasty too!)
- ½ TBSP fresh parsley
- ⅛ tsp salt
- 3-4 oz grated pepper jack cheese
Instructions
- Pre-heat oven to 350 degrees F.
- Slice zucchini in half lengthwise and remove stem.
- Bring a medium-large pot of water to boil with enough water to cover your zucchini. [don’t add them yet]
- Once water is boiling, add zucchini slices and boil for 2 minutes.
- Remove from heat and drain.
- Use a mellon baller, spoon, or knife to scoop the inside of the zucchini out [potato-skin style!] leaving maybe 1/4 inch or so to maintain shape.
- Place filling on a cutting board, chop/mince and measure out 1/4 cup to use later.
- Place zucchini slices face down on a few layers of paper towels to help drain any extra moisture [no mushy veggies here!] you may also salt them to help the process along if desired.
- In a skillet [or you can use the same pot as before!] bring olive oil to medium-high heat and add 1/4 cup onion and 1/4 cup zucchini filling.
- Saute until onion is tender and translucent, then add garlic, panko, parsley, salt, and a little more olive oil if mixture seems dry.
- Cook for just a few more minutes, remove from heat, and set aside.
- Place zucchini on a greased or non-stick lipped baking sheet or inside your favorite baking dish.
- Line with grated pepper jack cheese [a mexican blend of cheeses would work great too!] and then top with stuffing.
- Bake uncovered at 350 F for 15-20 minutes or until the panko is crispy and the zucchini is perfectly tender. Mine were perfect at 15, I like the zukes a little al dente so I can pick them up and eat them like a slice of pizza! I’m classy like that.
- Enjoy!
Notes
Nutrition
If you get a chance to try these cheesy chipotle zucchini boats, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
hungry for more?
- Black Bean Salsa
- Crispy Chipotle Black Bean Taquitos
- Zucchini Fritters via Sugar Maple Farmhouse
- Easy Bruschetta Board
Questions & Reviews
I have plain, whole wheat panko and a jar of chipotle seasonng. How much seasoning should I add to the panko? This recipe looks so enticing, and different from the usual zucchini boat recipes I’ve seen. After I make this I’ll be sure to let you know how good it is. Thanks for your help.
So excited for you to try it Jeanne! When seasoning panko I usually let my senses be my guide. I’d start with 1/2 teaspoon, mix, and then give it a whiff or even a taste test. Then add extra based on preference. If you wind up going light on the seasoning/spice you can always sprinkle a little chipotle seasoning on top after baking as well. xoxo
These were fabulous! We grow a small variety of zucchini called “Grillers” (seeds available from Jung Seed. They get about 7″ long.
I used 3/4 t chipotle powder since we like things on the spicy side. It’s so nice to find a recipe for zucchini boats that aren’t watery. Thank you so much!
I love zucchini boats! Although I haven’t had in them foreva… love the chipotle twist on these!
Omg. This is unrelated BUT this friend of mine is low carbing and we went and got Japanese food and we got panko coated shrimp and the silly twat took the panko crumbs off.
….I ate it because no panko goes to waste.
This is NOT like a spaghetti squash pasta boat.
Glad someone scarfed that panko! =)
Oh wow, these looks great! And I always consider it a win when you can incorporate some cheese into a veggie recipe 😉
Cheese is by sheer definition a win =) haha at least in my book! #imaddicted
I love Chipotle flavor, they look so good 🙂
Thanks Michele!
Who doesn’t love a good boat ride. Sign me up.
You can be Captain
I actually did a double when I read “zuke.” I’m using that word by the way!
zukes and cukes! Way more fun to say =)
How did you know I’ve been chowing down on cookies? 🙂
Santa told me.
Yum these look amazing! I am totally make these for dinner soon!! 🙂
Thanks Rachel! Hope you looooove them!
So you think you can eat these by hand? They sure look tasty! Good work!
Yup! No soggy veggies here! =) Thanks Ashley!
This is like spaghetti squash pasta boat but on zucchini!
Gotta love a good veggie boat! =)
Love zucchini, and always looking for new ways to prepare it. This looks delicious! Lately, I’ve been into zucchini noodles 🙂
Zucchini noodles are the best! I like them spaghetti-style with a mountain of sauce!