stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy
stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy! is a easy South African recipe that serves 3. 150 calories per serving. Recipe by Do you like cooking? on YouTube.
Prep: 15 min | Cook: 33 min | Total: 58 min
Cost: $5.50 total, $1.83 per serving
Ingredients
- 2 pieces Courgette (medium, sliced into ½‑inch rounds)
- 2 tablespoons Olive Oil (for coating the vegetables)
- 1 teaspoon Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Salt (kosher or table salt)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 piece Onion (medium, diced)
- 1 piece Tomato (medium, chopped)
- 1 piece Carrot (medium, grated)
- 30 grams Green Onion (sliced)
- 30 grams Parsley (flat‑leaf, chopped)
- 80 grams Mozzarella Cheese (shredded or sliced)
Instructions
Preheat Oven
Set the oven to 200 °C (400 °F) and let it preheat.
Time: PT10M
Temperature: 200°C
Prepare Zucchini
Slice the courgettes into ½‑inch rounds, place in a mixing bowl, drizzle with olive oil, add thyme, 1 tsp salt and ½ tsp black pepper, and toss to coat.
Time: PT5M
Start Roasting
Spread the seasoned zucchini in a single layer on a baking sheet. Roast for 5 minutes.
Time: PT5M
Temperature: 200°C
Add Tomato
After the first 5 minutes, scatter the chopped tomato over the zucchini and gently stir.
Time: PT2M
Continue Roasting
Return the tray to the oven and roast for another 3 minutes.
Time: PT3M
Temperature: 200°C
Add Carrot
Sprinkle the grated carrot over the vegetables and give a quick toss.
Time: PT2M
Low‑Heat Roast
Reduce oven heat slightly (or keep at 200 °C on a lower rack) and roast for 5 more minutes.
Time: PT5M
Temperature: 200°C
Add Fresh Herbs & Mozzarella
Remove the tray, scatter the sliced green onion, chopped parsley, an additional 1 tsp salt and ½ tsp pepper, then top with 70‑100 g mozzarella. Return to the oven.
Time: PT3M
Final Bake
Bake for 15 minutes, or until the mozzarella is golden‑brown and bubbly.
Time: PT15M
Temperature: 200°C
Serve
Remove from oven, let rest 2 minutes, then serve warm.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 7 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Courgette: Yellow squash
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Onion: Shallot
- Instead of Tomato: Canned diced tomatoes (½ cup)
- Instead of Carrot: Parsnip
- Instead of Green Onion: Chives
- Instead of Parsley: Cilantro
- Instead of Mozzarella Cheese: Feta, Goat cheese
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper (optional)
- Mixing Bowl
- Knife
- Cutting Board
- Grater
- Spatula or Spoon
Critical Steps — Do Not Skip
- Preheating the oven to the correct temperature.
- Adding the tomato and carrot at the specified times to avoid over‑cooking.
- Incorporating mozzarella at the end to achieve a golden melt without burning.
- Ensuring the zucchini slices are evenly coated with oil and seasoning.
Chef Tips from the Video
- For extra flavor, sprinkle a pinch of smoked paprika with the thyme.
- Use a mix of fresh and dried herbs for depth.
- Finish with a squeeze of lemon juice just before serving for brightness.
Troubleshooting
Zucchini turns out soggy.
Make sure the slices are not overlapping and the oven is fully preheated. Pat the zucchini dry before tossing with oil.
Cheese burns before vegetables are done.
Add the mozzarella later (after the 5‑minute low‑heat stage) and keep the final bake at 200 °C, checking after 10 minutes.
Vegetables are under‑cooked.
Increase the initial roast to 7‑8 minutes before adding tomato, or cut zucchini into thinner slices.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of zucchini changes after freezing.
Room temperature: Can sit at room temperature for up to 1 hour after cooking.
Make-Ahead Tips
- Slice the zucchini and chop all vegetables up to 2 hours ahead; keep covered in the fridge.
- Assemble the dish without mozzarella, cover, and refrigerate; add cheese and bake when ready.
Frequently Asked Questions
What is the cultural significance and history of roasted zucchini with mozzarella in South African cuisine?
Roasted vegetables are a staple in South African home cooking, especially during the summer when fresh produce is abundant. Adding mozzarella reflects the influence of European (particularly Italian) settlers who introduced cheese‑based dishes to the region.
What are traditional regional variations of roasted zucchini dishes in South Africa?
In the Western Cape, courgette is often baked with a béchamel sauce, while in the Gauteng region it may be paired with cheddar and a sprinkle of peri‑peri spice. The basic concept of oven‑roasted courgette remains the same across regions.
How is roasted zucchini with mozzarella traditionally served in South African households?
It is typically served as a side to braai (barbecue) meats, alongside pap (maize porridge) or a fresh salad. It can also be a standalone light meal with crusty bread.
During which occasions or celebrations is roasted zucchini with mozzarella commonly prepared in South Africa?
The dish appears at family braais, weekend lunches, and holiday gatherings such as Christmas or Easter when a colorful vegetable side is desired.
What other South African dishes pair well with roasted zucchini with mozzarella?
It pairs nicely with bobotie, boerewors, grilled steak, or a simple tomato and cucumber salad dressed with vinaigrette.
What makes roasted zucchini with mozzarella special in South African cuisine?
The combination of locally grown courgette, fresh herbs, and melted European cheese showcases South Africa’s multicultural food heritage, blending African produce with European dairy traditions.
How has the roasted zucchini with mozzarella recipe evolved over time in South Africa?
Originally, courgette was simply grilled or boiled. With modern ovens and the popularity of cheese, the recipe evolved to include layered vegetables and a finishing cheese melt, making it quicker and more flavorful.
What are the most common mistakes to avoid when making roasted zucchini with mozzarella?
Common errors include overcrowding the baking sheet, adding cheese too early (causing it to burn), and not preheating the oven fully, which leads to soggy zucchini.
Why does this recipe add tomato and carrot partway through the roasting process instead of at the start?
Adding tomato after 5 minutes prevents it from turning mushy, while the carrot is added later to retain a slight crunch. This timing ensures each vegetable reaches its optimal texture.
What does the YouTube channel Do you like cooking? specialize in?
The YouTube channel Do you like cooking? focuses on simple, home‑cooked meals from various world cuisines, emphasizing quick techniques, clear visuals, and budget‑friendly ingredients for everyday cooks.
Last updated: August 24, 2026
