Stuffed Zucchini Boats
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 to 6
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Course
Main Course
Stuffed Zucchini Boats
Description
This recipe uses zucchini halved and hollowed to create boat-shaped vessels for a savory filling made from the vegetable's scooped flesh mixed with beaten egg, bread crumbs, parmesan cheese, garlic, quartered cherry tomatoes, lemon zest, fresh thyme leaves, pine nuts, and salt. Drizzled with olive oil and seasoned, the stuffed zucchinis bake at high temperature until the filling firms up and develops a golden, crisp surface.
The filling combines moist, finely chopped zucchini with crunchy bread crumbs and pine nuts, the freshness of herbs, the brightness from lemon zest, and the richness of parmesan cheese. The garlic and tomatoes add savory and sweet notes while the egg binds the ingredients together during baking.
Served with pesto, the stuffed zucchini boats balance textures and flavors, making a satisfying vegetarian main or side dish. The preparation allows the zucchini to remain tender without becoming mushy and provides a contrasting topping that adds interest to each bite.
Ingredients
- 2 zucchini or 3 medium, halved lengthwise, large
- 1 egg beaten, large
- 1 cup bread crumbled, crusty, torn
- ⅔ cup Parmesan Cheese grated
- ½ garlic minced, clove
- ½ cup cherry tomato quartered
- 2 teaspoons lemon zest
- 2 tablespoons thyme fresh leaves
- ¼ cup pine nuts
- ¼ teaspoon salt plus more for sprinkling, sea salt
- extra-virgin olive oil for drizzling
- black pepper freshly ground
- pesto for serving
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side up on the baking sheet.
- Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Mix until combined, using your hands if necessary.
- Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and crisp on top.
- Serve with pesto.
User Reviews
Overall Rating
4.9
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