Pack loads of toppings into hollow zucchini, cucumbers, and bell peppers for an even better way to eat your veggies. These boats deliver all the flavor of dinnertime classics, with the healthy stuff included. Pasta fans won’t miss the lasagna noodles, and burrito-lovers won’t pine for tortillas—because really, weren’t they just vessels for the filling anyway?
For those who love nothing more than to dive into a big tray of lasagna, get a load of this boat. Fill a baked spaghetti squash with sauteed baby kale and a mixture of ricotta and mozzarella cheese, then top with an easy turkey bolognese sauce.
Burrito bowl-lovers: This recipe was made in your honor. Stuff hollowed-out zucchini halves with your favorite burrito fillings (black beans! Brown rice! Sliced jalapeño!) and top with a sprinkle of cheese. Broil the boats then top with fresh cilantro.
These crunchy cucumber boats are the fanciest finger food you’ve ever had. Toss a fresh mixture of shrimp, bell pepper, and avocado with a zingy orange vinaigrette. Fill the boats and bring them to your next potluck.
We’ll say it: Salad gets boring. So why not boat-ify your greens? Stuff a bright quinoa salad (complete with lively Mediterranean flavors like tomato, cucumber, feta, and chopped herbs) inside a few large lettuce leaves. Serve with lemon wedges directly in each boat for DIY-citrus.
All the fun of enchiladas in one neat mushroom package. Fill a large portobello with corn, black beans, and your favorite enchilada sauce for a satisfying and protein-packed vegetarian dinner.
Mild pasta makes a perfect accompaniment for chicken parm, but here’s a secret: Zucchini works just as well. For a wildly simple dinner, sauté ground chicken with your favorite tomato jarred sauce (better yet, make your own!) then scoop into zucchini centers and bake until warm.
Ditch the brown rice and get friendly with farro, a more flavorful and textured grain, in this acorn squash boat. Fill the sweet roasted squash cavern with honeyed pecans, tangy feta, and cooked farro tossed in a simple vinaigrette for a dinner that can be enjoyed hot or cold.
Simply seasoned quinoa melds with baby spinach (or use your favorite leafy green) and chopped fresh pear in this squash boat. Fold in cooked lentils or shredded chicken for a hit of protein and serve with a sprinkle of Parmesan cheese.
Bell peppers house this chicken salad boat, made creamy with a little help from avocado. Use last night’s leftover cooked chicken as a base and top with sprouts. We’d recommend adding some other chopped veg and maybe a dollop of Greek yogurt on top.