Sail into Summer with Zucchini Boats

Picture of By Diana Bellofatto

By Diana Bellofatto

Even though it’s getting toward the end of summer, September is ripe with opportunities to harvest certain herbs and vegetables. Zucchinis are a versatile vegetable full of nutrients and fiber. And we’ve got a great zucchini boat recipe to help you get on board!

Is it zucchini or summer squash?

According to Dancing the Land, “Here’s the deal, not all summer squashes are zucchinis, but all zucchinis are summer squashes. Zucchini is an Italian name that refers to summer squash, incidentally, specifically ‘little’ squash, as indicated by the ‘ini’ ending, a diminutive.”

Learn more about zucchini and other types of summer squash here.


When we consider food as medicine, the medicinal properties of zucchini are such that it has very nutritive energy and also works as a diuretic.

Take note that a natural substance such as a vegetable or an herb with a diuretic property works only to extract water from the body where it needs to be extracted, versus a prescription diuretic drug. Prescription diuretic drugs do not have intelligence and will extract water without discernment.

Low in calories, fat, and sugar, zucchini packs a punch with important vitamins, minerals, and antioxidants. Things like zeaxanthin to help prevent oxidative stress, vitamin B6 to regulate blood glucose, and lutein for eye health, as well as folate, vitamin a, and potassium. Its high fiber content plays an important role in digestion.

Those with a vata or pitta constitution can eat zucchini freely. If your constitution lends itself more toward kapha imbalances, take note that zucchini has a watery quality and may increase kapha.

A boon for balance is seasonal eating and this recipe incorporates zucchini and a host of other veggies and herbs that are seasonally sound.

Find seasonal foods in your area here.


Serves 4 as a side dish.

2 Large zucchini, sliced in half lengthwise
1/2 cup chopped tomato
1/2 cup chopped fennel
1/2 cup chopped shallots
1 tbsp. chopped chives*
1 tbsp. chopped basil*
1 tbsp. chopped oregano*
1.5–2 tbsp. ghee
1 tbsp. nutritional yeast
Ghee for oiling the baking dish
Pink salt and black pepper to taste

*Substitute 2 teaspoons of each herb in dried form if you can’t find fresh chives, basil, or oregano.


  • Pre-heat oven to 350 degrees.
  • Lightly oil a large baking dish or sheet pan.
  • Hollow out the zucchini leaving enough thickness to hold the filling, chop up the hollowed-out zucchini ‘meat’ and set it aside. Lay the zucchini boats in the prepared dish or pan.
  • Heat the ghee in a sauté pan, add the shallots and fennel and cook until soft and translucent on medium heat, stirring occasionally.
  • Add the chopped zucchini into the pan with the shallots and fennel and cook until softened.
  • Turn off the heat, and add the remaining ingredients except for salt and pepper.
  • Divide the mixture into four equal parts and distribute it into each zucchini ‘boat.’ Sprinkle with salt and pepper.
  • Bake for 15–20 minutes, or until the zucchini boats are fork-tender.


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