Description
Stuffed Zucchini Boats are a delicious and healthy dish featuring zucchini hollowed out and filled with a flavorful mixture of vegetables and seasonings
They are baked until tender and offer a satisfying combination of textures and tastes without using heavy sauces or ingredients
Ingredients
2 large zucchini, or 3 medium, halved lengthwise
1 large egg, beaten
1 cup torn crusty bread, crumbled
⅔ cup grated Parmesan cheese
½ garlic clove, minced
½ cup quartered cherry tomatoes
2 teaspoons lemon zest
2 tablespoons fresh thyme leaves
¼ cup pine nuts
¼ teaspoon sea salt, plus more for sprinkling
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Pesto, for serving
Instructions
Preheat the oven to 475°F and line a baking sheet with parchment paper.
Carefully hollow out the zucchini halves using a small spoon, leaving a little more than ¼-inch thickness around the edges. Arrange them cut side up on the prepared baking sheet.
Place the scooped-out zucchini flesh in a mesh strainer and gently press to remove excess water. You should have about 1 cup of flesh. Chop any larger pieces and combine them in a medium bowl with the egg, bread crumbs, Parmesan cheese, garlic, cherry tomatoes, lemon zest, thyme, pine nuts, and sea salt. Mix well, using your hands if needed, until all ingredients are evenly incorporated.
Drizzle the hollowed zucchini with olive oil, then season with salt and freshly ground black pepper. Fill each zucchini boat with the prepared mixture. Bake for 16 to 18 minutes, until the filling is set and has a golden brown, crisp top.
Serve warm with pesto on the side.
Notes
Stuffed zucchini boats can become watery if zucchini is not properly drained
Use a baking dish that fits snugly to prevent tipping
Allow boats to cool slightly before serving for better flavor and texture
- Prep Time: 25
- Cook Time: 16 to 18