Cheesy Chipotle Zucchini Boats

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.

These Cheesy Chipotle Zucchini Boats are easy to make and fun to eat!

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 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!

Cheesy Chipotle Zucchini Boats

(and then we stuff our faces)

Cheesy Chipotle Zucchini Boats

Cheesy Chipotle Zucchini Boats




Yield 3 -6 servings


  • 3 medium zucchini squash
  • 1 tsp olive oil plus a little extra if needed
  • 1/4 cup diced/minced onion
  • 1/4 cup zuke filling [taken from zucchini above]
  • 1 large clove garlic smashed and minced
  • 1/2 cup chipotle-seasoned panko [Italian-style works too!]
  • 1/2 TBSP parsley
  • a pinch of salt
  • 3-4 oz pepper jack cheese, grated


  1. Pre-heat oven to 350 degrees F.
  2. Slice zucchini in half lengthwise and remove stem.
  3. Bring a medium-large pot of water to boil with enough water to cover your zucchini. [don't add them yet]
  4. Once water is boiling, add zucchini slices and boil for 2 minutes.
  5. Remove from heat and drain.
  6. 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.
  7. Place filling on a cutting board, chop/mince and measure out 1/4 cup to use later.
  8. 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.
  9. 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.
  10. Saute until onion is tender and translucent, then add garlic, panko, parsley, salt, and a little more olive oil if mixture seems dry.
  11. Cook for just a few more minutes, remove from heat, and set aside.
  12. Place zucchini on a greased or non-stick lipped baking sheet or inside your favorite baking dish.
  13. Line with grated pepper jack cheese [a mexican blend of cheeses would work great too!] and then top with stuffing.
  14. 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.
  15. Enjoy!

Courses side dish

Feeling saucy? Dunk them in this zesty chipotle honey mustard!


  • 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


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!

Cheesy Chipotle Zucchini Boats :: this tasty dish is easy to make and fun to eat!

All that’s left to do is dig in!

Cheesy Chipotle Zucchini Boats

Soooooo good!

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Jess @hellotofit

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!

Linda @ TheFitty

This is like spaghetti squash pasta boat but on zucchini!


    Gotta love a good veggie boat! =)

Ashley @ A Lady Goes WAest

So you think you can eat these by hand? They sure look tasty! Good work!


    Yup! No soggy veggies here! =) Thanks Ashley!


Yum these look amazing! I am totally make these for dinner soon!! 🙂


    Thanks Rachel! Hope you looooove them!

Alysia @ Slim Sanity

How did you know I’ve been chowing down on cookies? 🙂


    Santa told me.

Megan @ Skinny Fitalicious

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 =)


Who doesn’t love a good boat ride. Sign me up.


    You can be Captain

Michele @ paleorunningmomma

I love Chipotle flavor, they look so good 🙂


    Thanks Michele!

Sam @ Grapefruit & Granola

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

Arman @ thebigmansworld

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! =)

Amanda @

I love zucchini boats! Although I haven’t had in them foreva… love the chipotle twist on these!