Description
Stuffed Zucchini Boats are a healthy and flavorful dish filled with Parmesan, fresh herbs, tomatoes, and pine nuts. Perfect as a side dish or a main course, these boats are easy to prepare and offer a light, satisfying meal.
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 your oven to 475°F (245°C) and line a baking sheet with parchment paper.
- Cut the zucchini in half lengthwise and use a small spoon to scoop out the flesh, leaving about a ¼-inch thickness around the edges. Place the hollowed zucchini halves cut side up on the prepared baking sheet.
- Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should have about 1 cup of zucchini flesh remaining. Chop any large pieces and transfer to a medium bowl. Add the beaten egg, crumbled bread, Parmesan cheese, minced garlic, quartered cherry tomatoes, lemon zest, thyme leaves, pine nuts, and salt. Mix well until everything is evenly combined.
- Drizzle the hollowed zucchini halves with olive oil, then sprinkle with sea salt and freshly ground black pepper. Spoon the prepared filling into each zucchini half.
- Place the filled zucchini boats into the preheated oven and bake for 16 to 18 minutes, or until the filling is set and the top is golden brown and crisp.
- Serve the stuffed zucchini boats warm with a side of pesto or your favorite dipping sauce.
Notes
For a heartier filling, add cooked ground turkey, beef, or chicken.
For a vegetarian version, swap the Parmesan cheese with plant-based cheese or omit the cheese altogether.
Add chopped vegetables like spinach, mushrooms, or bell peppers to the filling for added nutrition.
For a spicy kick, mix in some red pepper flakes or chopped jalapeños.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 boat
- Calories: 200
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
