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5 from 2 votes

Stuffed Zucchini Boats wrapped in Prosciutto

These stuffed zucchini boats will make even the pickiest eaters fall in love with zucchini and are a great option for using up all that garden fresh zucchini!
Course Side Dish
Cuisine Canadian
Keyword side dish, stuffed zucchini, zucchini boats
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 boats
Calories 503kcal
Author Julie & Debbie


  • 2 med zucchini
  • 5 cups spinach
  • 2 shallots sliced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup boursin cheese
  • 1/3 cup cream cheese
  • 1 cup shredded cheese mozzarella, gruyere, cheddar, parm, gouda...
  • 1 tsp fresh oregano chopped
  • 1 tsp fresh thyme chopped
  • 1 green onion chopped
  • 200 g proscuitto 2 packs of 100g each


  • Preheat your oven to 350 degrees
  • Slice your zucchini in half and scoop out the seeds. These will be your "boats" to hold all the cheese. The seeds go into a bowl and will get mixed with the filling.
  • Into that bowl add the boursin cheese, cream cheese, shredded cheese, green onions, oregano and thyme. Mix well and set aside.
  • Heat a skillet on med-low heat. Add 4 slices of prosciutto and cook for a min on both sides. It will get crispy quick. Cool, crumble it up and add it to the cheese mixture.
  • In the same skillet, add the olive oil and then the shallots, garlic, and spinach. Saute just until the spinach starts to wilt. Remove from heat and let it cool slightly and then add it to the cheese mixture. Mix well. Season with salt and pepper to taste.
  • Spoon the cheese mixture into the carved out parts of the zucchini. Wrap the zucchini with the prosciutto slices and place on a parchment lined baking tray.
  • Bake for 15 - 20 mins or until the cheese mixture is bubbling and the prosciutto is browned and crispy. Serve right away.


Serving: 0.25recipe (half a boat) | Calories: 503kcal | Carbohydrates: 10g | Protein: 17g | Fat: 44g | Fiber: 2g | Sugar: 5g