These imitation Lobster stuffed Zucchini Boat are a spin on traditional zucchini boats with beef or sausage and are also a tasty way to use up zucchini. If you love seafood then I can recommend these easy, creamy seafood zucchini boats with lobster and old bay flavors! See below the recipe for Notes and Photos.
Prep time: 15-20 min.
Bake time: 30-40 min.
- 1 large zucchini (roughly 2 lb.) *See note.
- 4 oz. imitation lobster meat
- 6 oz. softened cream cheese
- 1/3 cup sour cream or plain yoghurt
- 1/3 cup grated parmesan cheese
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/4 teaspoon old bay seasoning (or to taste)
- 1/8 teaspoon Cajun seasoning *See note below
- Bread crumbs
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Preheat oven to 375.
- In a medium sized mixing bowl, combine the imitation lobster, cream cheese, parmesan cheese, shredded cheese, seasonings and yoghurt.
- Remove and discard the ends of the zucchini then slice length-wise and scoop out the pulp with a spoon. Season each zucchini half lightly with salt, and then place them on a cookie sheet or in a 9 by 13 inch pan.
- Divide the filling between the two zucchini halves and smooth the filling into the cavities of the zucchini with a spoon or spatula.
- Sprinkle bread crumbs over each filled zucchini and then bake for 30-40 minutes until the zucchini has softened to preference. Cool slightly and Enjoy! See below for Notes and Photos.
The easiest way to combine the stuffing mixture is to start by combining the softened cream cheese, remaining cheeses and the sour cream cream, then add the seasonings. After combining the seasonings, fold in the imitation lobster.
If you do not have Cajun seasoning on hand you can use a little more old bay instead. You could also try adding chili powder or garlic powder if you want to switch up the flavor!
The filling will be somewhat stiff and lumpy but will become creamier as it bakes.
Zucchini tends to be a bit bland so I prefer to salt the zucchini halves before adding the filling. If you prefer you can grease the baking sheet/pan before adding the zucchini, but I haven’t had trouble removing the zucchini boats after baking without adding grease.
You can also use two 1 lb. zucchini cut in half length wise, which would make 4 zucchini boats.
I prefer to use a spoon and “dome” the filling a bit. This helps the filling to bake a bit more neatly, but is just a personal preference.
Add the bread crumbs to give the filling a layer of protection from the heat, then bake the zucchini boats in the preheated oven until the zucchini has softened to your preference. I like to add a little fresh parsley on top of the Lobster boats after they have baked (if I have it on hand). Enjoy!