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!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Wash the zucchini thoroughly and trim off the ends. Slice each zucchini in half lengthwise.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Chop the reserved zucchini flesh finely and fold it into the cheese and olive mixture.

Step 7

Spoon the filling mixture evenly into each zucchini boat, mounding it slightly.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese filling is golden and bubbly.

Step 9

Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving, if desired.

Step 10

Serve warm as an appetizer, side dish, or light main course. Enjoy!

Nutrition Facts

Serving size	1270.1 grams (1270.1g)

Amount per serving	% Daily Value*
Calories	1523

Total Fat 115.50g	148%
Saturated Fat 47.50g	238%
Polyunsaturated Fat 1.90g
Cholesterol 206mg	69%
Sodium 12716mg	553%
Total Carbohydrate 86.90g	32%
Dietary Fiber 15.00g	54%
Total Sugars 58.60g
Protein 48.30g	97%

Vitamin D 0IU	0%
Calcium 1221mg	94%
Iron 8mg	44%
Potassium 1995mg	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.

Source of Calories

Fat: 65.8%

Protein: 12.2%

Carbs: 22.0%