While not a traditional Southern staple, zucchini boats have become popular as a low‑fat alternative to starchy sides like mashed potatoes, allowing holiday diners to enjoy vegetables without sacrificing flavor.

DoctorOz often pairs celebrity guests like Paula Deen with nutrition‑focused tweaks, showing viewers how to keep classic Southern flavors while reducing calories, fat, and refined carbs.

In the U.S., zucchini boats are sometimes filled with ground meat, cheese, or grain‑based mixtures; the low‑fat version uses brown rice and reduced‑fat cheese to keep it lighter for holiday tables.

It is commonly served at Thanksgiving, holiday gatherings, or as a light summer appetizer, offering a healthier side that still feels festive.

Avoid over‑scooping which can tear the shells, don’t over‑bake which makes the zucchini mushy, and be sure to pat the scooped flesh dry to prevent a watery filling.

Brown rice adds fiber and a nuttier flavor while keeping the carbohydrate count lower than white rice, aligning with the low‑fat, high‑fiber goals discussed on the show.

Yes, you can assemble the boats up to step 3, cover them, and refrigerate for up to 24 hours. Bake them just before serving for the best texture.

The zucchini should be tender but still hold its shape, and the cheese on top should be melted and lightly golden. A fork should slide in easily without the boat falling apart.

They complement roasted turkey, cranberry sauce, and a light green bean almondine, creating a balanced plate with protein, fruit, and vegetables.

DoctorOz focuses on health‑focused cooking, nutrition advice, and lifestyle tips, often featuring guest chefs who demonstrate how to make classic dishes healthier.

DoctorOz emphasizes evidence‑based nutrition, calorie counts, and ingredient swaps, whereas many Southern cooking channels prioritize flavor without explicitly addressing health metrics.

The recipe contains dairy from the shredded mozzarella cheese; you can substitute a dairy‑free cheese alternative if needed.