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–+ servings
Stuffed Zucchini Boats

Savory Stuffed Zucchini Boats for a Flavorful Summer Feast

Experience the essence of summer with Stuffed Zucchini Boats, vibrant and nutritious, blending fresh ingredients into a delightful vegetarian dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 large Zucchini
  • 1 Egg beaten
  • 1 cup Crusty Bread or gluten-free bread
For the Flavorful Filling
  • 0.5 cup Parmesan Cheese or feta
  • 2 cloves Garlic minced
  • 1 cup Cherry Tomatoes or diced bell peppers
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Fresh Thyme or oregano/basil
  • 0.25 cup Pine Nuts or walnuts/omit
  • to taste teaspoon Sea Salt
  • 1 tablespoon Olive Oil or melted butter

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing Bowl
  • spoon

Method
 

Preparation Steps
  1. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
  2. Slice the zucchini in half lengthwise and scoop out the flesh, leaving a ¼-inch thickness.
  3. In a bowl with the reserved zucchini flesh, combine a beaten egg, breadcrumbs, Parmesan, garlic, and cherry tomatoes.
  4. Add lemon zest, thyme, pine nuts, and salt; mix until well combined.
  5. Drizzle hollowed zucchini halves with olive oil and season with sea salt and pepper.
  6. Fill each zucchini half with the prepared mixture, packing it tightly.
  7. Arrange the stuffed zucchini on the baking sheet and bake for 16 to 18 minutes.

Nutrition

Serving: 1boatCalories: 220kcalCarbohydrates: 12gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Press out excess moisture from zucchini flesh to avoid a soggy filling. Try mixing cheeses for varied flavors.

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