Cheesy Zucchini Boats
Transform your garden-fresh zucchini into a show-stopping dish with these irresistible Cheesy Zucchini Boats! Loaded with a savory filling of sautéed garlic, juicy tomatoes, crunchy breadcrumbs, and a blend of gooey mozzarella and nutty Parmesan cheese, this recipe strikes the perfect balance between comfort food and a healthy option. Finished with a golden cheese topping and a sprinkle of fresh parsley, these baked zucchini boats are simple to prepare, bursting with flavor, and ready in just 40 minutes. Whether served as a satisfying vegetarian main course or a side dish, these tender, cheesy delights are sure to become a family favorite. Perfect for weeknight dinners or gatherings, this recipe is a must-try for zucchini lovers!
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Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small tomato, diced
- 0.5 cup crumbled bread crumbs
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2
Wash the zucchinis and slice them lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create shallow cavities, being careful not to puncture the bottom or sides.
Step 3
Brush the zucchini halves with 1 tablespoon of olive oil and lightly season them with a pinch of salt and pepper. Place them cut side up on the prepared baking sheet.
Step 4
In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Step 5
Add the diced tomato to the skillet and cook for 2 minutes, stirring occasionally. Remove the skillet from the heat and stir in the bread crumbs, Italian seasoning, 1/2 cup of the shredded mozzarella, and Parmesan cheese. Mix well to combine.
Step 6
Spoon the filling mixture evenly into the zucchini boats, pressing it gently so it stays in place. Top each zucchini boat with the remaining mozzarella cheese.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
Step 8
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
| Serving size | (1104.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1198.8 |
| Total Fat 62.6g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 100.3mg | 0% |
| Sodium 10149.4mg | 0% |
| Total Carbohydrate 108.8g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 60.8g | |
| Protein 51.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1224.8mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2041.1mg | 0% |
Source of Calories