Stuffed Sourdough Zucchini Boats

When summer gardens start overflowing with zucchini, it’s time to get creative in the kitchen. One of the most satisfying, savory, and surprisingly simple dishes to make is Stuffed Sourdough Zucchini Boats. These are not your average veggie boats — they’re filled with a hearty mix of seasoned protein, garden-fresh vegetables, tangy sourdough crumbs, and melted cheese, all baked to bubbly, golden perfection.

The addition of sourdough discard or breadcrumbs made from old sourdough loaves not only reduces food waste, but also adds complex flavor and irresistible texture. Whether you're feeding a family, hosting a potluck, or meal-prepping for the week, these zucchini boats are a nutritious and delicious solution.

In this post, we’ll walk you through how to hollow and prep zucchini, create a filling that suits your taste or dietary needs, incorporate sourdough in several creative ways, and bake everything to tender, cheesy perfection. We’ll also offer variations, storage tips, make-ahead options, and ideas for turning this into a complete summer meal.

Ingredients

For the Zucchini Boats:

• 4 medium zucchinis, halved lengthwise

• 1 Tbsp olive oil

• Salt & pepper to taste

For the Filling:

• 1 Tbsp olive oil or butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1/2 lb ground turkey, chicken, sausage, or plant-based meat

• 1/2 cup cherry tomatoes, halved

• 1/2 tsp smoked paprika

• 1/2 tsp dried oregano or Italian seasoning

• 1/4 tsp crushed red pepper (optional)

• Salt and pepper to taste

Sourdough Topping Options:

• 1 cup sourdough breadcrumbs (from stale sourdough bread)

• OR 1/2 cup sourdough discard mixed with 1/4 cup grated Parmesan + 1 Tbsp flour to create a baked topping layer

To Finish:

• 1/2 cup shredded mozzarella or Monterey Jack cheese

• Fresh herbs for garnish (parsley, basil, chives)

Instructions

1. Prep the Zucchini Boats
Preheat oven to 400°F (200°C). Using a spoon or melon baller, carefully scoop out the center of each zucchini half to create a shallow "boat," leaving enough flesh to hold shape. Reserve some of the pulp for the filling.

Brush with olive oil, sprinkle with salt and pepper, and place in a baking dish.

2. Cook the Filling
In a large skillet, heat olive oil or butter over medium heat. Add onion and garlic; sauté for 2 minutes. Stir in bell pepper and reserved zucchini pulp. Cook 3–4 minutes.

Add the ground meat or alternative and cook until browned. Stir in cherry tomatoes, seasonings, and cook for another 5 minutes until everything is well combined and softened. Taste and adjust salt/pepper.

3. Fill the Boats
Divide the filling between the zucchini halves. Top each with shredded cheese, then your chosen sourdough topping:

• Breadcrumb style: Sprinkle sourdough crumbs over the cheese.

• Discard topping: Mix discard, Parmesan, and flour into a thick paste and spread a spoonful over each boat.

4. Bake
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is melted, the topping is golden, and the zucchini is fork-tender.

5. Garnish & Serve
Sprinkle with fresh herbs and cracked black pepper. Serve hot with a green salad, quinoa, or crusty sourdough bread.

Why Use Sourdough in Zucchini Boats?

Sourdough discard or breadcrumbs enhance the umami and depth of the dish. The tang of the sourdough balances the savory richness of the filling and the mildness of the zucchini. It also adds a satisfying crunch or crust that elevates the texture.

If using discard, you're minimizing waste while maximizing flavor. Sourdough breadcrumbs, especially from crusty loaves, soak up juices without getting soggy and toast up beautifully when baked.

Variations

• Vegetarian: Use lentils, mushrooms, or tofu instead of meat.

• Mexican-Inspired: Add black beans, corn, and taco seasoning; top with pepper jack.

• Breakfast Boats: Use scrambled eggs, bacon or veggie sausage, and cheddar.

• Caprese: Fill with tomatoes, basil, and mozzarella; drizzle with balsamic glaze.

Make-Ahead Tips

• Fill the zucchini up to 24 hours in advance and refrigerate.

• Freeze assembled but unbaked boats on a tray, then store in a freezer bag.

• Bake directly from frozen, covered, for 30–35 minutes; uncover and bake 10 more.

Storage & Reheating

• Store leftovers in an airtight container for up to 4 days.

• Reheat in the oven at 375°F for 15 minutes, or microwave in short bursts.

• Avoid freezing after baking, as zucchini texture may change.

Pairing Suggestions

• Lemon or herb couscous

• Garlic green beans

• Chilled cucumber salad

• Iced herbal tea or rosé

Final Thoughts

Stuffed Sourdough Zucchini Boats are more than a fun summer dish — they're a testament to seasonal, sustainable cooking. With endless filling options, creative use of sourdough, and satisfying results every time, this recipe is bound to become a staple in your rotation.

Perfect for garden overload, weeknight meals, or weekend meal prep, they offer flavor, nutrition, and simplicity all in one.