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.
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Lobster stuffed zucchini boats
Ingredients
- 1 large zucchini roughly 2 pounds *see note below.
Lobster filling:
- 4 oz. imitation lobster meat
- 6 oz. softened cream cheese
- 1/3 cup sour cream *see note
- 1/3 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon Old bay seasoning
- 1/8 teaspoon Cajun seasoning *see note
Toppings:
- bread crumbs
- fresh parsley optional
Instructions
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!
Notes
Try these zucchini boats Curried chicken cobb salad or with fresh homemade bread.
Zucchini Favorites for you to enjoy:
- Jalapeno Popper Stuffed Zucchini Boats
- Amish Fried Zucchini Sandwiches
- Chocolate Zucchini Muffins
- Amish Zucchini bread
- Chocolate Zucchini Whoopie pies
- Amish Zucchini Stuffing Casserole
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Ingredients needed for these lobster stuffed zucchini boats: Large Zucchini, shredded cheddar cheese, sour cream, old bay seasoning, cajun seasoning, grated parmesan cheese, imitation lobster, cream cheese and shredded mozzarella cheese (not shown).
What is the best order for combining the filling for these zucchini boats?
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.
What can I use instead of Cajun Seasoning?
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!
Step 1: In a medium sized mixing bowl, combine the imitation lobster, cream cheese, parmesan cheese, shredded cheese, seasonings and yoghurt.
The filling will be somewhat stiff and lumpy but will become creamier as it bakes.
Step 2: 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.
Why salt the zucchini before adding the filling?
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.
Can smaller zucchini be used in this recipe?
Yes, You can also use two 1 lb. zucchini cut in half length wise, which would make 4 zucchini boats.
Step 3: Divide the filling between the two zucchini halves and smooth the filling into the cavities of the zucchini with a spoon or spatula.
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.
Step 3 continued: 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!
Storage options for these zucchini boats:
If you have zucchini boat leftovers they can be covered and refrigerated for up to 5 days before reheating. To freeze these zucchini boats, keep them in an airtight container for no longer than 2 months or they can turn mushy.
Feel Free to pin for later and comment below. Thank you!
