Hearty & Delicious Stuffed Zucchini Boats
Stuffed zucchini boats are a hearty option for a vegetarian dinner. Perfect for serving in those late summer and early autumn months when zucchinis are fresh and plentiful. The zucchini is a meaty vegetable with a soft skin that offers delicate taste. I love the flavour that fresh garlic and parsley add to this dish. The Italian breadcrumbs are warm and inviting. Together it combines into a meal that offers warmth to cool nights and savoury bursts of flavours.
When it comes to looking at portion sizes, I typically think of 1 zucchini per person, however, if you have hungry men at home increase your quantities. This can be a meal with sides, or used as a side to accompany other dishes. It’s simple and easy to make, and the ingredient list is forgiving! I hope you enjoy them as much as we do.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
INGREDIENTS
SERVES 8 Zucchini Boats
- 4 Zucchinis
- 1 cup Italian breadcrumbs
- 2 cloves of fresh garlic chopped
- 2 tbsp of fresh parsley
- 1 tomato chopped
- 1/4 cup olive oil, 1 tbsp olive oil
- 1 tbsp Romano cheese
- Salt & pepper to taste
METHOD
- Preheat oven to 350ºF.
- Wash and dry vegetables.
- Create the ‘zucchini boat’ by cutting the zucchinis in half length wise and removing the inner portion with a spoon or an ice cream scoop. Save the removed portion, the ‘meat’ of the zucchini, and set aside to create the stuffing.
- In a large mixing bowl, combine the meat of the zucchini, Italian bread crumbs, garlic, chopped parsley, cherry tomatoes, olive oil, Romano cheese and salt and pepper to taste. Mix gently until combined.
- Line a baking sheet with parchment paper. Carefully add the stuffing to the zucchini boats and place on baking sheet. Drizzle with olive oil.
- Bake at 350ºF for approximately 30 minutes or until a knife can pierce the centre of the zucchini boat and feel hot to the touch.
- Remove and let cool for 5 minutes before serving.
