Cheesy Zucchini Boats
Transform your garden-fresh zucchini into a show-stopping dish with these irresistible Cheesy Zucchini Boats! Loaded with a savory filling of sautéed garlic, juicy tomatoes, crunchy breadcrumbs, and a blend of gooey mozzarella and nutty Parmesan cheese, this recipe strikes the perfect balance between comfort food and a healthy option. Finished with a golden cheese topping and a sprinkle of fresh parsley, these baked zucchini boats are simple to prepare, bursting with flavor, and ready in just 40 minutes. Whether served as a satisfying vegetarian main course or a side dish, these tender, cheesy delights are sure to become a family favorite. Perfect for weeknight dinners or gatherings, this recipe is a must-try for zucchini lovers!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small tomato, diced
- 0.5 cup crumbled bread crumbs
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the zucchinis and slice them lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create shallow cavities, being careful not to puncture the bottom or sides.
Brush the zucchini halves with 1 tablespoon of olive oil and lightly season them with a pinch of salt and pepper. Place them cut side up on the prepared baking sheet.
In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced tomato to the skillet and cook for 2 minutes, stirring occasionally. Remove the skillet from the heat and stir in the bread crumbs, Italian seasoning, 1/2 cup of the shredded mozzarella, and Parmesan cheese. Mix well to combine.
Spoon the filling mixture evenly into the zucchini boats, pressing it gently so it stays in place. Top each zucchini boat with the remaining mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 10149 mg | 441% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 60.8 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1225 mg | 94% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2041 mg | 43% | |
*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.
