Boursin Cheese Stuffed Zucchini makes a winning side dish, appetizer, or light lunch that tastes fresh, easy to make, and downright delicious!
Recipe overview
Why you will love it: The spreadable herb cream cheese makes this recipe very easy to prepare. There are only 5 ingredients, including the zucchini!
How long does it take: 10 minutes to prep and 55 minutes in the oven
Equipment you will need: small baking sheet with rim
Servings: 4 (half a zucchini each)
There are so many ways to enjoy this beautiful green summer squash. It would be difficult for me to choose a favourite. Baked, grilled, air fried or sautéed, plain or frosted, I love them all. There’s just no reason to say you’re sick of zucchini when there are a hundred different ways to enjoy them (even if your garden is producing them like crazy).
Need inspiration? There are many more zucchini recipes towards the end of the post.
A while ago I posted a recipe for zucchini stuffed with pesto and cheese. That’s when it occurred to me that there are many different ways to stuff zucchini. We’re already enjoying these Lasagna Zucchini Boats, which are basically zucchini stuffed with all the goodies typically found in lasagna (except for the pasta).
I came up with this easy recipe that I’m sure you’ll love: creamy cheese, small pieces of sweet red pepper, and crunchy breadcrumbs, all stuffed into a beautiful green zucchini bowl. These little babies make a great appetizer, filling side dish or light lunch. Try them soon, you won’t be disappointed!
Why You’ll Love This Cheese Stuffed Zucchini
- Easy to do: Spreadable Herb Cheese makes this recipe really easy as the cheese is already seasoned with lots of great flavor. And yes, it’s only five ingredients!
- Versatile: Stuffed zucchini can be served as a light lunch or as a side dish for dinner. They go great with meatloaf, baked salmon or breaded pork chops. (You already have the oven on, so why not make stuffed zucchini too?) I love them for breakfast, too, along with scrambled eggs. They’re fun on a brunch menu and a welcome change from egg dishes. And of course they are perfect as an appetizer. Simply cut each zucchini half into bite-sized pieces before serving.
what you will need
- Zucchini: This dark green, delicate-skinned squash is typically available year-round. You may know it as zucchini if you live in England or France. The green peel is perfectly edible; Just wash it well before use. Choose medium-sized courgettes (approx. 260 g each). If they are too small, they are difficult to stuff; If they are too big, they can be a bit chewy and difficult to serve.
- Cream cheese with garlic and herbs: Boursin (5.2 ounces) or Alouette (6.5 ounces) are two popular brands. There are different flavors available, so choose the one you like the most.
- Red pepper: This sweet red pepper adds color and texture to the filling. You can also replace it with yellow or orange bell peppers.
- Panko Bread Crumbs: The stuffed zucchini are topped with breadcrumbs. Panko has a lighter, coarser texture than regular breadcrumbs and crisps up better.
- Olive oil spray: Olive oil adds flavor to the bread and makes the breadcrumbs brown and crispy. If you don’t have olive oil spray, drizzle the surface with olive oil or use nonstick spray.
How to make this recipe
Prepare the zucchini. Rinse zucchini. Cut each squash in half lengthwise and use a spoon to scoop a well in the center of each half, removing the seeds and leaving about an inch of squash. Leave a wall at both ends to keep the stuffing from leaking out. It should look like a small canoe.
Mix the filling. In a small bowl, mix together the soft cheese and diced red pepper.
Stuff the zucchini. Spread the cheese mixture evenly over the hollowed-out zucchini halves. Sprinkle panko breadcrumbs on top. To brown the zucchini boats, spray the top with olive oil spray or nonstick cooking spray.
Bake. Put them in the oven for 55 minutes. The courgettes are cooked tender and crispy and the cheese is beautifully soft and delicious. Let them cool for about five minutes before serving to avoid burning your mouth.
Tips for Success
- Choose the right zucchini. With these stuffed zucchini, size matters. If they’re too small, they won’t hold enough filling; Zucchini that are too large are usually less tender. For the best taste, the zucchini should be as fresh as possible. The outer skin should be smooth and shiny, not wrinkled or dull.
- Do not overfill the zucchini boats. Each half should be lightly coated with the cheese filling. If you have too much filling in it, it will run out when heated. It’s okay if some of the breadcrumbs fall off, it’s hard to avoid.
Make it your own
- Add bacon. Stir a tablespoon or two of bacon chunks or crumbled bacon into the cheese mixture.
- Discover different flavors. The spread cheese is available in different flavors. The Aloutte brand offers spinach and artichokes, smoky jalapeño, roasted everything and garden vegetables, as well as garlic and herbs. The Boursin brand offers a variety of flavors, including basil and chives, fig and balsamic, ground black pepper, and more.
- Double the amount of cheese. Instead of breadcrumbs, you can also use grated mozzarella cheese or grated parmesan.
- Make them in your air fryer. With your air fryer you can “bake” the stuffed zucchini in just 18 minutes. See the recipe card below for instructions.
Storage and reheating tips
- Refrigerate: Cool leftover stuffed zucchini before covering with plastic wrap or storing in an airtight container. They can be kept in the refrigerator for up to three days.
- Warm up: For best results, reheat the stuffed zucchini in your air fryer or toaster to crisp up the breadcrumb coating. They tend to go mushy in the microwave.
How to store fresh zucchini
Fresh zucchini squash will keep for a few days on the counter, but refrigerate for longer storage. Make sure it’s completely dry before storing it in a plastic or paper bag in the crisper drawer. Leave the bag slightly open to avoid condensation. When stored properly, fresh zucchini can be kept for 1 to 2 weeks. Zucchini tends to develop a bitter taste if stored for too long.
More zucchini Love
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Boursin Cheese Stuffed Zucchini makes a winning side dish, appetizer, or light lunch that tastes fresh, easy to make, and downright delicious!
instructions
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Preheat oven to 350°F. Line the rimmed baking sheet with parchment paper.
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Trim the ends of the courgettes, if necessary, and slice lengthways to create four long halves. Using a spoon, scoop out the center of each half (remove the core) leaving some at each end to keep the filling from spilling out. Place the zucchini halves on the prepared baking sheet.
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In a small bowl, mix together the spreadable cheese and diced red pepper. Distribute the cheese in the hollowed-out zucchini.
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Cover each zucchini with breadcrumbs and drizzle with olive oil. (If you don’t have a spritzer, just drizzle as lightly as you can or lightly spray with nonstick spray.)
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Bake for 55 minutes or until zucchini is tender and breadcrumbs are golden brown. Allow to cool for 5 minutes before serving.
Remarks
- Choose your favorite brand of spreadable cheese with garlic and herbs. Boursin (5.2 ounces) or Alouette (6.5 ounces) are two popular brands.
- Instructions for the air fryer: Prepare zucchini according to directions. Place the stuffed zucchini in the basket of the air fryer. Air fry at 350°F for 18 minutes or until zucchini is tender and breadcrumbs are golden brown. Allow to cool for 5 minutes before serving
- If you like these, you might also like this recipe: Zucchini Stuffed with Pesto and Cheese.
Nutritional Information
Portion: 1half zucchini, Calories: 156kcal, Carbohydrates: 7G, Protein: 4G, Fat: 13G, Saturated Fatty Acids: 8thG, Polyunsaturated fat: 0.2G, Monounsaturated fatty acids: 0.05G, Cholesterol: 31mg, Sodium: 219mg, Potassium: 283mg, Fiber: 1G, Sugar: 4G, Vitamin A: 793IU, Vitamin C: 29mg, Calcium: 44mg, Iron: 1mg
Approximate nutritional information is provided on this website for convenience only. Nutritional data is collected primarily from the USDA Food Composition Database (where available) or other online calculators.