Description

These stuffed zucchini boats are a family favorite, featuring fresh, seasonal ingredients and a light, flavorful filling. With a crisp breadcrumb topping and cheesy goodness, it’s a meal that’s as easy to make as it is impressive.

Ingredients

Scale

4 or 2 medium zucchini
2 tablespoons olive oil
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
1 teaspoon lemon zest
1 teaspoon fresh thyme (or 1/2 tsp dried)
Salt and pepper to taste

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Instructions

Preheat oven to 475°F and line a baking sheet with parchment paper.
Cut zucchini in half lengthwise and scoop out the center, leaving about a ¼-inch rim.
Finely chop the scooped-out zucchini flesh. In a skillet, heat olive oil and sauté garlic for 30 seconds. Add chopped zucchini and cherry tomatoes. Cook for about 5 minutes until moisture evaporates.
In a bowl, combine sautéed veggies with pine nuts, breadcrumbs, Parmesan, egg, lemon zest, thyme, salt, and pepper.
Spoon the filling into the zucchini shells, pressing down slightly.
Place the stuffed zucchini on the baking sheet and roast for 16–18 minutes, or until golden and bubbling.
For extra crispiness, broil for 1-2 minutes at the end.

Notes

Make sure to pat the scooped zucchini with paper towels to avoid sogginess. You can get creative with the filling by adding feta, or making it vegan with nutritional yeast.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baked
Cuisine: Vegetarian

Nutrition

Serving Size: 1 portion
Calories: 250
Sugar: 6g
Sodium: 350mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 9g
Cholesterol: 30mg