Zucchini Boats with Red Pepper

Brighten up your dinner table with these irresistible Zucchini Boats with Red Pepper, a flavorful and healthy recipe that's perfect as a main course or side dish. This dish combines tender zucchini halves stuffed with a vibrant medley of sautéed red bell pepper, yellow onion, garlic, and diced zucchini flesh, all blended with crispy breadcrumbs and savory Parmesan cheese. Baked to golden perfection, these zucchini boats boast a delightful texture and savory flavor in every bite. Finished with a sprinkle of fresh parsley, they’re a visually stunning and nutrient-packed option for weeknight dinners or special gatherings. Ready in under an hour and brimming with wholesome ingredients, this dish is perfect for anyone seeking a delicious low-carb, vegetarian recipe that doesn’t skimp on taste.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium-sized zucchini
• 1 large red bell pepper
• 1 small yellow onion
• 2 cloves garlic
• 0.5 cups breadcrumbs
• 2 tablespoons olive oil
• 0.25 cups grated Parmesan cheese
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchinis thoroughly, then cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4-inch of the zucchini shell intact. Reserve the scooped zucchini flesh.

Step 3

Place the zucchini halves cut side up on a baking sheet lined with parchment paper or foil. Drizzle 1 tablespoon of olive oil over the halves and season with a pinch of salt and pepper. Set aside.

Step 4

Dice the reserved zucchini flesh, red bell pepper, and yellow onion into small pieces. Mince the garlic cloves.

Step 5

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened.

Step 6

Stir in the minced garlic and diced zucchini flesh, cooking for an additional 2-3 minutes until the mixture is fragrant and the zucchini is tender.

Step 7

Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are evenly combined.

Step 8

Spoon the mixture into the prepared zucchini halves, pressing it down slightly to pack the filling.

Step 9

Bake the zucchini boats in the preheated oven for 20-25 minutes, or until the filling is golden brown and the zucchinis are tender.

Step 10

Remove from the oven and sprinkle the stuffed zucchini boats with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1121.8g)

Amount per serving	% Daily Value*
Calories	900.9

Total Fat 39.7g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 20mg	0%
Sodium 9835.7mg	0%
Total Carbohydrate 117.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 66.6g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 411.7mg	0%
Iron 6.4mg	0%
Potassium 2214.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 11.3%

Carbs: 50.4%