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Did you know that even though zucchinis are considered a vegetable, technically they are classified as a fruit? There are a wide variety of zucchinis from the straight, classic dark green ones, to the smaller, more curly yellow varieties. As with many other fruits and vegetables, zucchinis are an excellent source of vitamins, minerals and other supportive plant properties. Specifically, zucchinis are high in Vitamin A (which is supportive of our immune system).

Also full of antioxidants, the highest level of antioxidants in a zucchini exist in the skins, so keep them on! Try to find organic zucchini when possible so that you can eat those skins without wondering what else might be on there.

This recipe for zucchini boats feels fancy, but is wonderfully simple and straight forward. Follow along as Chef Olive demonstrates how to create these delicious boats that can be eaten or shared whenever you like!


  • 2 medium Zucchini (about 8 inches)

  • 2 Tbsp Olive Oil

  • Salt and Pepper to taste

  • 1 – 1 1/2 cup Stuffing of choice


  • Cutting board

  • Chef’s knife

  • Sheet pan

  • Spoon

  • Small bowl


  1. Trim the ends off zucchini.

  2. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-inch shells. Finely chop pulp.

  3. Bake, uncovered, at 375° for 10-15 min minutes or until zucchini is starting to be tender.

  4. Add your stuffing and go back to the oven for 20-30 minutes, until the stuffing gets a golden brown color and the zucchinis are tender.