Recipes · Uncategorized

Zucchini Boat Dinner

My toddler hates healthy food!

He loves sweets, obviously. He clearly takes after his Mama:)

Movie night snacks. He also loves crackers. 

Getting him to eat greens or anything healthy has proven challenging these past few months, so I have been trying to get extra creative to get him to eat. I tried all the usual; “MMMm this candy is soooo good”, to “This is the same thing blah blah blah eats (subbing in his favorite TV puppy dog’s name)”. I’ve tried hiding the healthy stuff beneath the other stuff he will eat, and i’ve tried coating his greens in pasta sauce.

I’ve now resorted now creating a veggie jumble and stuffing it into a “boat”. So here you have em’…


Zucchini Boats!

These are super easy to make and the ingredients can be altered to gear it towards you and your family’s taste preferences.

What You’ll Need:

** I used about 1/2 cup of each of the below veggies**

Zucchini (1 Zucchini makes 2 boats)


Lentils (I bought them in a can)

Corn (frozen will work just fine)

Green or Red Pepper

Queso Crumble Cheese

Shredded Mexican Cheese

Bouillon Paste

Your preferred seasoning – to taste (I think I used Fajita seasoning in these)


I started by washing and drying all produce, chopped the onion and pepper into bite sized pieces, crumbled my queso, then cut the Zucchini length wise.


I then used a knife and spoon to gently hollow out the centers of each zucchini half.  Save the innards to use for the filling! Your going to want to chop them into pieces just as you did the other veggies.

Next, I baked the shells at 350 for about 20 minutes or until they are slightly tender. I started making the filling while these baked, and just set the tender zucchini aside once they came out of the oven.

I sautéed the chopped zucchini pieces, corn, pepper, and onion in just a bit of oil, until everything was tender and didn’t have anymore water in the pan. *Zucchini releases a bunch of water when it’s cooked, so I helped the process along by draining the liquid as it accumulated.


This is my favorite bouillon.

Add 1 tbs veggie bouillon to the pan and mix it evenly with all the veggies. After this is done, sprinkle the fajita seasoning on top and mix that in as well!  The lentils are added  after everything had become soft and fragrant. Let them cook with the mixture for a minute or two to get hot. Then take the pan off the heat, and stir in the crumbled queso.


Stuff each zucchini with the sautéed veggie/cheese mixture and put them back into the oven at 350. I let mine cooke for no more than 15-20 minutes and then topped each boat with shredded cheese!

Voila! These tasty boats should please everyone!




XO – Megan





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