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Stuffed Yellow Squash and Zucchini Boats are a healthy side dish full of tangy tomato and onion flavors. Colorful enough to add interest to your meal. Low calorie, low carb, and vegetarian recipe.
This simple squash recipe is full of color and mouth-watering flavors.
Squash and zucchini are abundant vegetables and I am often looking for ways to use up the garden bounty.
This recipe fits the bill with flavors that will complement any meal.
Ingredients in Vegetable Boats
- Yellow squash
- Green onions
- Fresh basil, thyme, and parsley
- Salt and pepper
- Olive Oil
- White wine vinegar
- Parmesan cheese, optional
How to Prepare Squash and Zucchini Boats
First, select small-sized yellow squash and zucchini. Scrub well.
Heat a large pan of water to a boil over high heat. Gently add whole squash and zucchini. Cook at a low boil for 5 minutes until they are firm on the outside but fork-tender on the inside.
Remove from water and set aside to cool.
Peel and chop tomatoes. Chop green onion and herbs. Set aside.
When cool, cut each yellow squash and zucchini in half longways. Take a knife and cut along the inside edge of 3 yellow squash and 3 zucchini halves. Scoop out pulp with a spoon. Chop into bite-sized pieces and add to tomato mixture.
Chop the remaining yellow squash and zucchini halves into bite-sized pieces and add to tomato mixture.
Drizzle tomatoes with olive oil and white wine vinegar. Sprinkle with salt and pepper.
Drain squash and zucchini halves.
Use a slotted spoon to drain tomato mixture and add to squash and zucchini halves.
Sprinkle with Parmesan cheese. I have made these boats with and without the cheese. Both options are flavorful.
Bake at 350F for 30 minutes.
What to Serve with Stuffed Yellow Squash and Zucchini Boats
This low carbohydrate, low-calorie vegetable side dish is full of slightly sweet tomato, onion, and tangy flavors. Serve it with grilled chicken, or salmon.