For a richer flavor, try sautéing the minced onion in a tablespoon of olive oil until softened before adding it to the stuffing mixture. If you don't have fresh parsley, you can substitute 1 tablespoon of dried parsley. However, fresh parsley provides a brighter, more vibrant flavor. To prevent the zucchini boats from becoming soggy, make sure to drain the cooked zucchini thoroughly and squeeze out any excess moisture from the scooped-out flesh before adding it to the stuffing. Feel free to add other vegetables to the stuffing mixture, such as diced tomatoes, bell peppers, or mushrooms. For a spicier kick, add a pinch of red pepper flakes to the stuffing.
Stuffed Zucchini Boats
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS333
Embark on a culinary voyage with these delightful Stuffed Zucchini Boats! Tender zucchini halves are transformed into edible vessels, brimming with a savory cheese and herb stuffing. A perfect light bite or side dish to brighten any summer table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol129 mg
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Fiber4 g
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Protein17 g
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Saturated Fat9 g
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Sodium1289 mg
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Sugar6 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View Bring a large pot of salted water to a rolling boil. Gently add the zucchini halves and cook until just tender, about 15 minutes. Drain thoroughly. (20 minutes)
03 Step
Recipe View Using a spoon, carefully scoop out the flesh of the zucchini, leaving a sturdy 'boat' shape. Be careful not to pierce the skin. (10 minutes)
04 Step
Recipe View In a medium bowl, combine the scooped-out zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, eggs, and most of the Parmesan cheese (reserve some for topping). Mix well to ensure all ingredients are evenly distributed. (5 minutes)
05 Step
Recipe View Generously stuff each zucchini boat with the prepared mixture, mounding it slightly. (5 minutes)
06 Step
Recipe View Dot the tops of the stuffed zucchini with the diced butter and sprinkle with the remaining Parmesan cheese. (3 minutes)
07 Step
Recipe View Bake in the preheated oven for 30 minutes, or until the zucchini is tender and the topping is golden brown and bubbly. (30 minutes)
08 Step
Recipe View Let cool slightly before serving. Garnish with extra parsley, if desired.
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RECIPE REVIEWS
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Bradley Collier
Nov 13, 2024I thought the zucchini was a little bland on its own. Next time, I'll try adding some garlic powder or Italian seasoning to the zucchini boats before stuffing them.
Freeda Hills
Sep 6, 2024Easy to follow recipe and a great way to use up zucchini from the garden. I used gluten-free bread crumbs and they turned out perfectly.
Sophie Barton
Jun 29, 2023These were amazing! I added some Italian sausage to the filling and it was a big hit with my family.