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    Home » Recipes » Side Dishes » Boursin Cheese Zucchini Boats

    Published: Sep 13, 2021 · Modified: Oct 22, 2021 by Alicia This post may contain affiliate links.

    Boursin Cheese Zucchini Boats

    Jump to Recipe Print Recipe
    Three zucchini boats stuffed with boursin cheese and panko

    These Boursin Cheese Zucchini Boats make a super easy side dish that the whole family will love. Zucchini stuffed with cheese and crispy panko are baked till tender, with a slight crunch. The perfect side dish and one of my favorite Boursin recipes!

    Four zucchini boats with a light brown panko crust on a metal sheet pan and towel
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • How to Make Stuffed Zucchini
    • Tips and Substitutions
    • What to Serve With Stuffed Zucchini
    • Other Boursin Recipes
    • Boursin Zucchini Boats

    Why You'll Love This Recipe

    • It's fast! Literally cut the zucchini in half, scoop a little bit out, and fill with cheese. Bake for about 15-20 minutes and they're done!
    • Gluten free and migraine diet friendly.
    • Cute zucchini boats are a great vehicle for creamy cheese that both kids and adults will love.
    • Pairs great with most meals for an easy side dish.

    Ingredients

    Olive oil, zucchini, Boursin, and panko on a table

    You don't need many ingredients for this simple vegetarian side dish.

    • Fresh Zucchini - Small or large zucchini will work. Summer squash would be ok too if that's what you have on hand.
    • Boursin Cheese - I used one 5oz packaged of Garlic and Herb, but Shallot and Chive would be good too. I like to buy this in bulk from Costco or Sam's, but Trader Joe's also has a great deal on them too.
    • Panko - I typically use Kikkoman or Trader Joe's. But I like Jef's Creations of Aleia's for gluten free.
    • Olive Oil Spray - This is the best way to coat the panko lightly before baking.

    How to Make Stuffed Zucchini

    Four images showing how to scrape out the zucchini to make a boat and stuff it with cheese.
    1. Start by slicing the zucchini length-wise down the center.
    2. Grab a spoon and gently scoop a very shallow "moat" down the center. Don't dig too deep unless you want them super cheesy. Set the zucchini scoops aside to add to smoothies.
    3. Fill the inside with Boursin cheese, spreading evenly with a knife.
    4. Top with panko and spray with olive oil.
    5. Bake at 400 degrees Fahrenheit for 15-20 minutes. 15 minutes for very small or thin zucchini, 20 for very large.
    6. If the panko isn't golden brown, set the broiler to high heat and place under it, at least 6 inches away. Broil for 30 seconds to 1 minute, watching constantly to prevent burning.

    Tips and Substitutions

    • Other cheeses that would work instead are herbed goat cheese, herbed cream cheese, or Boursin Shallot and Chive. Even ricotta stuffed zucchini would be delicious, however you may have to add garlic or seasonings to enhance the flavor the way Boursin does.
    • Want to make this recipe dairy free? Boursin makes a dairy free cheese! FYI this is not migraine diet friendly if you're in the elimination stage.
    • There are great gluten free pankos out there, but Jeff's Panko is the one with the best ingredients.
    • If using smaller zucchini, aim to cook about 15 minutes. You don't want to overcook the zucchini as they begin to get mushy.
    • For low carb or keto, use crushed pork rinds on top! Just skip the broiling part.

    What to Serve With Stuffed Zucchini

    This cheese stuffed zucchini pairs really well with grilled meats or anything simple. Here are a few of my favorite recipes to make with this side dish.

    • Grilled Italian Shrimp
    • Grilled Flank Steak with Chimichurri Sauce
    • Cast Iron Roast Chicken
    • Air Fryer Flank Steak

    Other Boursin Recipes

    Zucchini stuffed with panko and cheese on a sheet pan

    For more recipes using Boursin cheese, check out these popular posts.

    • Boursin Stuffed Chicken
    • Boursin Broccoli Soup
    • Creamy Boursin Pasta
    • Boursin Broccoli Rice Casserole Recipe

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Three zucchini boats stuffed with boursin cheese and panko

    Boursin Zucchini Boats

    These Boursin stuffed zucchini boats are super easy to make with fewer than 5 ingredients. They make an amazing side dish!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American, Vegetarian
    Diet: Gluten Free, Low Salt
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 37kcal
    Author: Alicia

    Ingredients

    • 2 large zucchini
    • 1 Boursin Garlic and Herb (5oz package)
    • ⅓ cup panko
    • Olive oil (or olive oil spray)
    • Fresh pepper
    US Customary - Metric

    Instructions

    • Preheat oven to 400 degrees F. Slice the zucchini in half, lengthwise. Using a spoon, scoop out a shallow boat in the center, about ¼". Don't scoop too deep or you'll need a lot more cheese to fill it.
    • Using a knife spread ¼ of the Boursin cheese into each zucchini, leveling off the top. Sprinkle with panko and fresh pepper and place on a baking sheet. Lightly spray the tops with olive oil or drizzle with a light coating.
    • Bake at 400 degrees for about 15-20 minutes, or until cooked through and the panko is starting to turn golden brown. It usually takes me 20 minutes for very large zucchini.
    • If panko is not golden brown, turn the broiler to high heat and place under it (about 6 inches away) for 30 seconds or until the panko becomes a nice golden brown. Don't look away...it can burn easily! Serve warm.

    Notes

    • For gluten free, use gluten free panko brands like Jeff's or Aleia's. 
    • For low carb/keto, use crushed pork rinds instead of panko.
    • For smaller zucchini, an air fryer is an option. Cook for 10-12 minutes at 400 degrees. 

    Nutrition

    Serving: 1boat | Calories: 37kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
    « Boursin Stuffed Chicken
    Strawberry Basil Chicken »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Stacy says

      September 20, 2021 at 10:17 am

      Hi Alicia,

      I want to make this dish but wondering what Panko to get? The one I have says it contains soy. I thought soy was not allowed on the migraine diet.

      Reply
      • Alicia says

        September 20, 2021 at 10:57 am

        I have suggestions in the post. Most panko is ok. If it says "facility processed with soy or may contain traces" that's just an allergy warning for severe allergies.

        Reply
    2. Sally Pellican says

      September 15, 2021 at 2:30 pm

      5 stars
      You always have great ideas!

      Reply
      • Alicia says

        September 15, 2021 at 5:38 pm

        Thank you Sally!!

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

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    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

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    Favorite Healthy Recipes

    • Stir Fry Without Soy Sauce
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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Favorite Healthy Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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